Hi, I’m Sophia Brennan, the creator of Go Jack Rabbit Go, and before this site existed, my life revolved around a real restaurant in downtown Portland called Jackrabbit PDX, tucked on SW 6th Ave.
For years, that lively dining room was where I learned more about food, people, and hospitality than I ever expected when I first stepped into the industry. I wasn’t the headline chef or the name on the sign—I was the person constantly weaving between the kitchen and the floor, helping keep everything moving, smoothing out problems before guests ever noticed, and learning the rhythms of a city that loves its food.
Jackrabbit PDX had this incredible energy. On some days we’d have a quiet afternoon that suddenly turned into a fully booked evening without warning; on others we’d juggle big groups, celebrations, and tourists who wandered in simply because they liked the look of the place. I came to appreciate how unpredictable and rewarding restaurant life could be. Working there meant long hours, late nights, and plenty of problem-solving, but it also meant unforgettable moments: sharing a laugh with the kitchen crew during a breather, guiding a nervous server through their first busy shift, and watching guests settle into their seats like they belonged there.
When the restaurant eventually closed its doors, it was bittersweet. We all walked away with our own mix of sadness, relief, pride, and exhaustion—because anyone who’s been part of a real kitchen knows how deeply those places get under your skin. For me, stepping away opened up a different kind of space. It wasn’t silence, exactly, but it was slower. I found myself cooking just for the joy of it, testing ideas at home without rush tickets flying at me, and reconnecting with the parts of food that first made me fall in love with it.
That’s how Go Jack Rabbit Go came to be. The name is a small nod to my time at Jackrabbit PDX, but the heart of this site is about what came after: a gentler, more personal way to cook and connect. Instead of managing a dining room full of guests, I get to share approachable meals with people cooking in their own homes. My recipes aren’t meant to feel intimidating or overly polished—they’re built on real experience, years of learning what works under pressure, and the understanding that most of us just want good food without the stress.
Today I work from my own kitchen, usually with my kids wandering in and out and our very curious dog waiting for something to drop. I still carry the habits I learned in the restaurant—taste as you go, keep your station reasonable, and always have a plan B—but life is a lot quieter now, and honestly, I’ve grown to love that shift.
If you’ve ever worked in restaurants, you know the industry leaves its mark. What I share here is softer around the edges than my days at Jackrabbit PDX, but the philosophy is the same: warm, welcoming food made with care. I’m glad you’re here, and I hope Go Jack Rabbit Go brings a little comfort, flavor, and ease into your everyday cooking.