This popular bistro has been hopping since it opened in 2012, occupying a space that had been unlucky for other restaurants, including the erstwhile GV Hurley’s and Red Lotus. Red Rabbit (yes, the name was inspired by the
giant sculpture hanging in Terminal B at SMF) invites diners to tumble down the bunny hole and lose themselves in cushy black booths, dim lighting and expertly crafted cocktails, and a menu of moderately priced fare created
by John Bays, a Mulvaney’s alum. The understated atmos-phere is equally well suited to a dinner date or a drop-in for snacks and libations. Don’t miss the ever-changing punch of the day or drinks like the Krakow Salt Mine (which combines vodka, apple cider, lemon, ginger beer and salt); to eat, you’ll want to sink your teeth into the pork osso bucco with polenta and chard or the chicken roulade with asparagus and a Calabrian chili pesto cream sauce.