The design concept for Jackrabbit combines the creative approach of Chris Cosentino's behind the scenes kitchen craftsmanship with the grit, flavor, and character that makes Portland one of the country's premier dining and lifestyle destinations. As with kitchen environments; the ingredients of Jackrabbit's interiors are meticulously selected and come together to create vignettes that highlight key areas of use.

Chef Cosentino's philosophy is to use everything the animal gives us, which we also reiterated by utilizing the entire space. This was further developed by keeping to Chef's holistic approach of simplicity, sustainability, authenticity, and craft. The design embraces Portland and Chef Cosentino's approach to cooking and lifestyle. The design and layout works in tandem with the kitchen and bar again reiterating the philosophy practiced there. the result will be a synergy between flavor and atmosphere, place, and taste. Jackrabbit features an extensive raw bar, gin-centric cocktail program, house-cured meats and dishes highlighting the area's rich ingredient sourcing. Embodying Portland's spirit of conviviality, we feature large-format signature plates spotlighting local meats.

Chef Chris Cosentino and Partner Oliver Wharton together operate the dynamic company, Delicious MFG & C.O., reflecting the belief that restaurants need to be delicious, fun, authentic, and convivial. Decades of hard work and tenacity in cities from New York to San Francisco to London, along with accolades such as Cosentino's Top Chef Master victory, granted them the opportunity to venture out on their own.

Chef, author, cyclist and philanthropist, Chris Cosentino is co-owner of San Francisco’s celebrated Cockscomb restaurant, Jackrabbit in Portland, OR, and Acacia House in Napa Valley, along with business partner Oliver Wharton and their hospitality company Delicious MFG & CO.

Jackrabbit, which opened in spring 2017, draws inspiration from Portland’s history and highlights the Pacific Northwest’s rich ingredient palate and talented artisans. Cosentino’s love affair with Portland started eight years prior to opening Jackrabbit. He had been traveling to the Pacific Northwest often and fell in love with everything Portland had to offer - stunning nature, beautiful bike routes, and a community unlike any other; but it’s the passion for craftsmanship that lives within the people of Portland that truly kept him coming back and eventually led him to opening Jackrabbit.

A graduate of the culinary program at Johnson & Wales University, Cosentino has cooked at some of the country’s most beloved restaurants, including Red Sage in Washington, D.C. and Rubicon, Belon, and Redwood Park in San Francisco. At Incanto, his first executive chef position, Cosentino drew critical acclaim for his innovative Italian and whole animal cooking. During Incanto’s twelve-year tenure, Cosentino mastered the art of hand-crafted cured meats and sustainable cooking, addressing often overlooked meats & vegetables and food waste.

Cosentino is the author of two cookbooks, Beginnings: My Way to Start a Meal, and the recently released Offal Good: Cooking from the Heart with Guts, celebrating whole-animal cooking. He has also collaborated with Marvel to write “Wolverine: In The Flesh”. Cosentino won season four of BRAVO's "Top Chef Masters,” earning over $140,000 for The Michael J. Fox Foundation and is also a member of Chefs Cycle, a 300-mile annual bicycle ride that raises funds and awareness in support of No Kid Hungry.

Executive Chef

Brett Uniss is Executive Chef of Jackrabbit, where kitchen craftsmanship meets the flavor and character that makes Portland, Oregon a premier dining destination. Uniss, alongside Chef Chris Cosentino, combines his love of the Pacific Northwest’s seasonal produce with expertise garnered in some of America’s finest restaurants.

Growing up in a family where food was a focus, Uniss developed a passion for cooking early in life. He loved spending time in his mother’s New Jersey vegetable garden and has fond memories of devouring fresh tomatoes, sharing in an abundance of summer squash, and hanging sunflowers to dry. During the holidays, he jumped at the opportunity to help prepare large home-cooked meals. Family time also meant trips into New York City to enjoy visits with his extended family members at traditional Lebanese and Syrian restaurants. Their favorites included Tripoli and the now popular Middle Eastern market, Sahadi’s.

Uniss decided to turn his passion into a profession and attended Johnson & Wales University, graduating Magna Cum Laude with a bachelor’s degree in Culinary Arts in 2005. He ventured west to Yountville, California to further his hands-on experience at the highly acclaimed Etoile and Thomas Keller’s The French Laundry.