We had the pleasure of dining at Chasing Rabbits for dinner while we were up in Vail. Chasing Rabbits is located in the Solaris and is serving up elevated Mediterranean fare.

We arrived at Chasing Rabbits and were led to the Library. The Library was a more intimate dining space set away from the main dining room. The aesthetic was curious & sexy with low uplighting, books all around, & tiger rugs. Our server Moe was enigmatic & very knowledgeable on the menu; he gave us stellar recommendations.

For cocktails I had the Greek Daquiri made with greek brandy, lime, lemon, simple, & ouzo foam.

This cocktail had a kick to it - the citrus juice from the lime & lemon went nicely with the intensity of the brandy & ouzo foam.

The Constantinople Paloma was made with patron reposado, lime, agave, & mission fig sparkling grapefruit.

This paloma was refreshing and smooth - the herbaceous character of the tequila complemented the sweet ruby red grapefruit. The black salt on the glass was a nice touch in flair & flavor.

The Mediterranean Spritz was made with genepy, celery root liqueur, italicus lemon, & prosecco.

Stunning. This cocktail was thick on the tongue with herbal & savory flavors.

For preface & intro dishes we had the Buttermilk Ricotta, Crispy Xtapodi, Kale Chop Salad and the Charred Eggplant Dip.

The Buttermilk Ricotta was made with chili garlic crunch, & winter herb oil.

The fluffy riccotta spread easily onto the crunchy baguette. The chili garlic added spice to the milky ricotta.

The Crispy Xtapodi was made with octopus, chimichurri rojo, caper, ouzo, & feta.

This was the best octopus Ross and I have ever had. It had a very meaty texture with a mouthwatering smokiness to it. The chimichurri rojo was vibrant on the palate.

The Kale Chop Salad was made with prosciutto de parma, iberico chorizo, pickled peppers, pangrattato, & preserved lemon vinaigrette.

This was an impressive kale salad with a lot of substance to it. The silky vinaigrette generously coated all the ingredients in the bowl.

The Charred Eggplant Dip was made with hemp seed tahini, lemon, & chapati.

The eggplant dip was thick and smooth and went well with the chew of the flat bread.

For my main I had the Orecchiette Ragout made with vegan Italian sausage, arrabiatta, basil, and the addition of bone marrow.

This was a hearty and comforting pasta dish layered with lots of flavor. The bone marrow added a full-bodied saltiness to the pasta.

Ross had the Shwarma Spiced Hanger Steak made with crispy potato, charred peppers, & gooseberry chimichurri.

The hanger steak was beautiful in presentation and taste. It was cooked to medium-rare perfection and seasoned with warming and earthy Mediterranean spices. Each bite was beefy & delicious.

Following dinner we checked out Chasing Rabbit’s speakeasy, Moon Rabbit as well as their arcade/club Rabbit Hole.

Big thanks to Chasing Rabbits, Moe, Nicki Patel and the MPR Collaborative for hosting us!

Check it out babes and let them know that denv.her. sent you. xx

Chasing Rabbits

Service options: Dine-in · No delivery
Located in: Solaris Residences
Address: 141 E Meadow Dr ste 104, Vail, CO 81657
Phone: (970) 444-4677
Reservations: opentable.com

Chasing Rabbits, Vail CO