Red Rabbit opened in 2016 as a family project from Luke Shimp, Michael, and Peter, who brought the formula behind their Red Cow restaurants to Italian cooking. The North Loop space leans rustic-chic: exposed brick, charred cedar planks, dim fixtures, a zinc-topped bar, and red booths lining the walls for a relaxed, neighborhood-hangout feel.
The menu runs on straightforward Italian staples. Pizzas come thin and crispy — the Old World Margherita and Spicy Salami among them — alongside pastas like lasagna, spaghetti and meatballs, tortelloni, and shrimp garganelli. Starters include meatballs, burrata, a cheese and salami board, and oysters, built for sharing over a glass of wine or a cocktail.
Regulars point to the pasta as the standout, and the room draws praise for being easy to get into and comfortable enough for a date night or a plain weeknight dinner. Attentive service, reasonable prices, and consistency have kept it a fixture in the neighborhood rotation.
The menu runs on straightforward Italian staples. Pizzas come thin and crispy — the Old World Margherita and Spicy Salami among them — alongside pastas like lasagna, spaghetti and meatballs, tortelloni, and shrimp garganelli. Starters include meatballs, burrata, a cheese and salami board, and oysters, built for sharing over a glass of wine or a cocktail.
Regulars point to the pasta as the standout, and the room draws praise for being easy to get into and comfortable enough for a date night or a plain weeknight dinner. Attentive service, reasonable prices, and consistency have kept it a fixture in the neighborhood rotation.