With a combination of red and black décor throughout the room and skylights brightening up the open space, a new restaurant on J Street – The Red Rabbit – brings the term “Farm to Plate” to Sacramento. “Farm to Plate” means all ingredients used in the dishes are provided by local farmers and growers.

The California cuisine styled restaurant – including everything from fried egg burgers made with local free range beef and shaved artichoke and portobello salad – opened in February and already feels right at home. Artisan cocktails are their specialties and are made with homemade syrups.

After walking in the door, the first thing to see is the enormous bar which takes up almost half of the room. All of the alcohol is placed on an island in the center of the bar, which makes the bar even more appealing. Big and bulky, yet comfortable, black stools align the bar to assure a relaxed dinner.

Chef Scott Ostrander said the cuisine at the restaurant is different from most places in the city. A meat selection of only beef, pork and fish is provided by local farms, ranches and fisheries.

“I like to give people something they already love to eat in a new and exciting way,” Ostrander said.

Keeping things fun in the kitchen, Ostrander loves to whip up new recipes on his free time. “Tongue and Cheek” is a new plate he is working on for the dinner menu, which puts a new spin on carnitas, beef tongue and authentic fruit roll ups.

Choosing something to eat was challenging considering the prices and meals on the menu. The most expensive item on the menu is Achiote Salmon for $15. Being a big fan of beef, the Braised Brisket Patty Melt is what stood out most. Melted Fiscalini cheddar smothered the Ciabatta buns, giving it the perfect amount of moisture. The brisket was slowly braised and incredibly tender, all together making a delicious patty melt for lunch. Homemade french fries filled up the plate and went really well with the melt.

“My favorite item on the menu is probably the Lamb Bocadillas,” waitress Lisa Tevlin said.

Working there since the restaurant has opened, Tevlin said she loves being able to call all of the other employees family.

“It’s nice that they treat us so well here,” Tevlin said. “And the dress code only says to wear all black and that’s it.”

Not only is the food amazing and the prices, but the service is also fast and friendly. From the moment of walking into those doors, they like to make sure each customer is satisfied and surely do the job.

Candice DeVries can be reached at [email protected]