The drinks are the draw at Black Rabbit, enough to draw you past the broad fireplace in the lounge, where you can catch live local jazz acts on weekend nights. Farther back, you’ll find a sprawling bar and a small dining room. Nashville native, owner and chef Trey Ciocca is known for his farm-to-table ethos, and turns out sharable plates with a Southern flavor (boiled peanuts in barbecue sauce, chicken fried rillettes, and rabbit-loin sandwiches). He brings that same ethos to the glass, with seasonal shrubs and juices to flavor cocktails, like the Josephine, tangy with strawberry-plum pickle juice and strawberry cider, or the spiced, rum-based West Indies, sweetened with citrus marmalade.
photo by Joseph Wooley