In addition to turning out the full menu for customers in the Slaughter theatre’s eight auditoriums, the newest kitchen will also produce the food served in 400 Rabbits, the theatre’s stand-alone cocktail lounge. Featuring an “Aztec deco” design by Joel Mozersky, 400 Rabbits also boasts a tequila-centric cocktail program developed by corporate beverage director Bill Norris and a Mexican-street-food-inspired appetizer menu created by corporate chef John Bullington. Inspired by a learning expedition to Jalisco last summer, Norris chose the name for the lounge from an Aztec legend he discovered during his research. According to Aztec myth, the divine personification of the agave plant, the goddess Mayahuel, gave birth to the Centzon Totochtin (“400 rabbits”) and suckled them on fermented agave, thereby making them the gods of intoxication. Norris has created several signature tequila cocktails for the new bar, which will be available along with classic tequila libations, flights of tequila from different regions of Mexico, and local craft brews on tap.
Patrons can enjoy cocktails and appetizers at 400 Rabbits whether they’ll be attending a movie or not, but the appetizer menu will only be available in the lounge, not in the theatres. Packed with bold, spicy flavors that pair well with tequila beverages and beer, the menu offers pork carnitas or grilled sausage in toasted bolillos; grilled steak skewers with poblano peppers; fresh, crispy chicharrones; fiery dipping sauces; and even a Quatro Leches cake with coconut milk. The lounge debuts this month with a special promotion in which 400 lucky patrons will be chosen as a VIP group who will be known as the 400 Rabbits. The elite group will be chosen by a series of games, contests, and challenges and will get discounts on food and drinks for the first year the theatre is open as well as invitations to special events and tastings. For complete details on how to compete, see www.400rabbitsbar.com.
This article appears in March 23 • 2012.