Panéed Mississippi rabbit
$$$, Outdoor Seating, French, Full Bar, Cajun / Creole, West Riverside
"Because they pan fry and dredge it, there is a nice crunch on the outside. The breading is light, so it helps hold the moisture of the rabbit in, keeping it really tender, never overcooked or dry. You get a little bit of bitterness from the Swiss chard that is really pleasant, as well as a great savory flavor from the farro. They take the rabbit livers and cook it into the farro, so it's a really nice compliment to the dish."