This Weekend, Why Not Eat the Easter Bunny?

Fried Rabbit at Il Buco Alimentari & Vineria, with black pepper, honey, and lemon. 53 Great Jones Street, 212-837-2622

What's traditional for Easter? A baked ham shaken from a can, possibly topped with some canned pineapple? Or, maybe if you're lucky, a roast leg of lamb, probably done to a cinder -- lamb symbolizes Christ, so I don't know why you'd want to eat him, ahem. Is there any other way?

Rabbit Hearts on toothpicks at Porsena. A special one evening -- but I bet you can get it if you call ahead. 21 East 7th Street, 212-228-4923

Indeed there is. Why not just eat bunny, another animal rich in Easter symbolism? Bunny has everything that chicken does not: firm, shapely legs, meat with a little more taste, and a more muscular texture. This baby has worked out! And a skin every bit as fry-able (if not friable) as yardbird.

What's more, bunny is a faddish ingredient currently on the rise in city bistros, versatile and slightly exotic. Above and below are six recent encounters Fork in the Road has had with bunny at area restaurants.

Coniglio alla Cacciatore at Zero Otto Nove, in a rich, herb-laden "hunter's sauce." 15 East 21st Street, 212-242-0899

Location Info

Zero Otto Nove

15 E. 21st St., New York, NY

Category: Restaurant


21 E. 7th St., New York, NY

Category: Restaurant

Il Buco Alimentari & Vineria

53 Great Jones St., New York, NY

Category: Restaurant


321 E. 73rd St., New York, NY

Category: Restaurant

Empellón Cocina

105 First Ave., New York, NY

Category: Restaurant

Fatty Cue

50 Carmine St., New York, NY

Category: Restaurant

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