OX meets the Rabbit in NYC’s most exciting new culinary pop up

OX Belfast in the kitchen for OX meets the Rabbit event at Pier A NYC. Picture: Elaine Hill
OX Belfast in the kitchen for OX meets the Rabbit event at Pier A NYC. Picture: Elaine Hill

Call it the luck of the Irish. An unusual food and drink collaboration, located in one of the most attractive venues in the Financial District, is already bearing fruit.

Last night, journalist gathered for the preview of “OX Meets the Rabbit,” a first-ever pop-up collaboration between Belfast’s Michelin-starred OX restaurant and New York’s The Dead Rabbit, winner of “World’s Best Bar” at 2015 Tales of the Cocktail event.

Jack McGarry and Sean Muldoon; The Dead Rabbit NYC with Stephen Toman; OX Belfast who presents them with am Irish Bodhran illustrated with OX meets the Dead Rabbit. Picture: Elaine Hill Photography
Jack McGarry and Sean Muldoon; The Dead Rabbit NYC with Stephen Toman; OX Belfast who presents them with am Irish Bodhran illustrated with OX meets the Dead Rabbit. Picture: Elaine Hill Photography

OX is known for it’s creative treatment of vegetables and the skill of the restaurant’s young chefs was on full display at last night’s five course dinner on the second floor of Pier House A — a space Dead Rabbit-founder Sean Muldoon transformed into a Prohibition-era tropical paradise for his latest bar endeavor, BlackTail.

Hay-Baked Celeriac
Hay-Baked Celeriac

Knowledgable foodies sampled a menu that included beautifully plated Arctic chard, Chateaubriand cook to perfection (i.e. not too cooked), squid cut like pasta in an ink sauce and caramelized apple with a surprisingly successful fig leaf ice cream.

Each course was paired with a specialty craft cocktail, because this is The Dead Rabbit after all. But the highlight of the menu was without a doubt the hay-baked celeriac (celery root), which the chef described as OX’s most indicative dish.

OX meets the Rabbit at Pier A New York. Course 4 - Chateaubriand, Hops, Smoked Potato, Artichoke with Pocket Watch Cocktail by Jillian Vose; Beverage Director The Dead Rabbit NYC. Picture: Elaine Hill Photography
OX meets the Rabbit at Pier A New York. Course 4 – Chateaubriand, Hops, Smoked Potato, Artichoke with Pocket Watch Cocktail by Jillian Vose; Beverage Director The Dead Rabbit NYC. Picture: Elaine Hill Photography

So head downtown at sun set and expect beautiful balances between delicate melt-in-your-mouth meats and hardy vegetables, between smoke and citrus flavors, and between tradition and experimentation. If you think Irish food is all about the pub, this is your Copernican moment.

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Tickets for the public event at Pier A Harbor House, 22 Battery Place, are available tomorrow only, for $200. But if you missed out, we hear they are already planning their next pop up.

Check out the sample menu below

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