I don’t know if it was the lamb tartar or the rabbit sausage, but something I ate last night gave me the stinkiest farts EVAR!
I’ve never had anything tartar before, so if I had to guess, I’d say it was that. The rabbit sausage was so rich, though, that I wouldn’t be surprised if that was the culprit instead. But they were both so good that I would have to admit it was worth an attack of stinky farts. Still trying to work out if it was worth the sleeplessness brought on by the rumbly tummy that came with the farts.
The tartar and the rabbit were part of a prix fixe Easter dinner produced by our friendly neighborhood REAP Food Group and hosted by Merchant, a Mad Town establishment that specializes in craft cocktails and artisanal foods. We like to stop in there every so often for a cocktail before or after a show, and we’re members of REAP, so we sorta had to go to this event. Also, I couldn’t say no to dining on rabbit for Easter. I’m a little disappointed I didn’t get to bite the ears off, though.
They brought out the cutest little cheese-covered popover for the appetizer and it was so good I just couldn’t stop myself from gobbling it up, even though one of the owners of Merchant came out with a microphone just then to tell us about the dinner and REAP Food Group and all sorts of good things. The popover came with a complimentary glass of cava that was delish, too.
My first course was a salad with croutons that tasted like bacon and a fried egg on the side. Wow, that was good. I’ve never been so eager to eat a plate of rabbit food in my life.
My second course was the lamb tartar served with a thick chunk of foccacia. I would never have ordered lamb tartar on my own; that’s why I go to fancy dinners like these. They put something like raw meat in front of me at one of these things and I think, Well, gotta try new things! And I loved it.
The rabbit sausage was the third course, and came with rabbit confit ravioli. I’ve had rabbit before, but it was baked like a game hen. First time I’ve had one converted into sausage and pasta. Very rich, but very tasty.