The Red Rabbit’s mission: Raising the neighborhood bar.
We believe in seasonal and local. Not just for ingredients, but our banking, printing, accounting and design are truly local. Our employees are paramount to our core values and we share profits with every single employee. And happy employees make you, our customers, have a better experience. We appreciate great cocktails and the people who make them. We create fine cocktails from the ground up. Syrups are housemade, juices only fresh squeezed. Fresh herbs are hand muddled. Our spirits list is eclectic. Our wine list smart, mostly California. Six taps host interesting beer along with bottles and cans of suds from around the world.
Farm to table food. Artisan cocktails. Beer and wine. Beautiful ambiance. Happy employees. That’s what we’re about.
MATT NURGE - BARMAN / OWNER
Matt Nurge grew up in a bar, literally - El Chico's on Broadway in Sacramento, Calif. in the old days before it burned to the ground. His Mom, the one and only Dee Nurge, was a waitress there. From her, he inherited his approach - proud but unpretentious. Matt first got behind the bar at a Hard Rock Cafe, where he'd originally started as a host, but his days at Sacramento's popular craft bar Shady Lady Saloon sparked in him his passion for creating quality cocktails. Matt loves a good drink and strongly believes that you shouldn't have to overpay for it, or have to sit in some jive-ass ultralounge to drink it. That's what we work to achieve at Red Rabbit.
JOHN BAYS - CHEF / OWNER
John "The Dude" Bays started cooking back in 1989, right around the time when Lita Ford made that gnarly duet with Ozzy. He has worked locally for Mulvaney's Building & Loan, Piatti's, Il Fornaio, and Rio City Cafe, where he was Executive Chef. His last project was Head Chef for Sacramento City Unified School District, where he worked to radically improve the quality of the food served in our schools. No easy task. John operates with the firm belief that food doesn't have to be fussy to be great. Our menu reflects this philosophy, as well as a love for local, seasonal food with bold yet simple flavors.