While exploring St. Catharines, Ontario on assignment for Fodor’s, Jesse and I had the chance to dine at one of Canada’s rising culinary stars: Fat Rabbit. Recently named to Canada’s 100 Best Restaurants, this whole-animal butcher shop and restaurant is redefining seasonal dining with bold creativity and ethical sourcing.

Led by Chef Zach Smith, Fat Rabbit champions a zero-waste philosophy, blending sustainability with rich, layered flavors. During our visit, we were welcomed with a tour of their charcuterie chamber and in-house microgreens grow tent, offering a rare glimpse into the integrity and detail behind their menu.

What We Tasted

Our meal started with a house-made charcuterie and cheese board, where the venison chorizo stole the show—smoky, rich, and unforgettable.

We also loved:

• Turnip with bottarga, beurre blanc, and Picobello – textured like a vegetarian scallop
  
• Grilled greens and maitake – dressed in anchovy, ajo blanco, and bacon
  
• Picanha and pork – both perfectly grilled and deeply flavorful
  

The wine list, curated by Grape Witches, featured standout Ontario selections. My favorites:

• Rosalana Rosé from Pearl Morissette
  
• Cab Franc ‘Raver Dave’s’ from Paradise Grapevine
  

And the dessert? A warm, sticky toffee pudding topped with a chocolate rabbit—playful, rich, and irresistible.

Beyond the Restaurant

We also tasted Fat Rabbit’s dishes at the Cuvée Grand Tasting, where their signature meatballs and charcuterie continued to impress.

Final Thoughts

Fat Rabbit St. Catharines is more than a meat-lover’s dream. It’s a place where vegetables are treated with reverence, and where every element—from plating to sourcing—feels intentional. We left deeply moved by the experience and thrilled to share it with you.