Jackrabbit, where kitchen craftsmanship meets the flavor and character that makes Portland, Oregon a premier dining destination, offers an extensive raw bar, featuring an impressive oyster selection, showcased in the 'Shells & Meat' Grande Bateau, a grandiose collection of 36 oysters, 12 clams, house charcuterie & untraditional garnishes. Jackrabbit also offers a gin-centric cocktail program, house-cured meats and dishes highlighting the area’s rich ingredient sourcing, presented in a "family-style" dining experience that pulls from the Jackrabbit philosophy of amiability.

Opened in Spring 2017 by BRAVO's Top Chef Masters winner, Chris Cosentino, and embodying Portland’s spirit of conviviality, the restaurant features brunch, lunch, happy hour, and dinner. Jackrabbit recently received a nod as the 2018 'Best New Restaurant' winner of Willamette Week's Best of Portland Reader's Poll.