Jackrabbit

Jackrabbit
By Michael C. Zusman

The downtown Portland outpost of San Francisco celebrity chef Chris Cosentino has a menu that zigs and zags, but the sweet spot is the meaty stuff. The best item in the lot is a 28-day-aged, 4-pound "pin bone steak" ($120). It resembles a steroidal porterhouse sliced from the bone à la Brooklyn's Peter Luger and served on a slab of wood with seasonal vegetables and bone marrow dip.

GO: 830 SW 6th Ave., 503-412-1800, gojackrabbitgo.com, 7-10 am and 11:30 am-11 pm Monday-Thursday, 7 am-10 am and 11:30 am-11:30 pm Friday, 8 am-11:30 pm and 8 am-11 pm Sunday. $$$-$$$$.

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Michael C. Zusman

Michael C. Zusman

Michael C. Zusman loves to eat, travel and write about his experiences. He enjoys cured meat, stinky cheese and club soda with bitters, preferably Peychaud's. He's been contributing to Willamette Week since 2011.

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