Wednesday, June 15, 2011

Venture down The Rabbit Hole

Posted By on Wed, Jun 15, 2011 at 12:29 PM

Last night, eaters interested in meeting late-night finer dining grabbed a seat at the soft opening of The Rabbit Hole Dinner and Drinks, an eclectic, small plates partnership between co-owner Joe Campana, his silent money guy, head chef Josh Beemer and chef de cuisine Aaron Retka. (See the restaurant's background here and here.)

Campana seems to be going all-in, as a full staff of six or eight black-clad, mostly-female servers, and a few bartenders, dished samples of the menu's roughly 30 fairly complex items to a packed room of friends, family, well-wishers and anybody else who saw the Facebook invite.

And despite the menu's joie de vivre — saag paneer ravioli with saffron-chive oil anyone? — Campana says it was designed to be fairly easy to pull off with a small crew in in a small kitchen. (Speaking of, the dinner-only strategy's a good bet, with a basic lack of prep space available in the galley-style kitchen for dual meal work.)

If you stop by the officially-open restaurant today, or any day, let us know what you think. We're going to save any critical notes for our full review, so here's a full summer menu and some pics in the meantime.

menu.pdf

Chandelier a-glow, its time for the Hole to softly open.
  • Bryce Crawford
  • Chandelier a-glow, its time for the Hole to softly open.

Head chef Josh Beemer, foreground, an unfortunately unknown individual behind, and chef de cuisine Aaron Retka in the very back.
  • Bryce Crawford
  • Head chef Josh Beemer, foreground, an unfortunately unknown individual behind, and chef de cuisine Aaron Retka in the very back.

Lemongrass escargot scampi ($11), an impressive mixing of the familiar and the foreign.
  • Bryce Crawford
  • Lemongrass escargot scampi ($11), an impressive mixing of the familiar and the foreign.

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