Edit ModuleShow Tags

Thomas Kim of The Rabbit Hole on Local Ingredients


Published:

By Joy Summers

The flavors found inside The Rabbit Hole are an intoxicating mix of American classics and Korean comfort foods. Guests hungrily dig into enormous burgers, scarlet colored dumplings dressed in spicy sauce and egg topped kimchi fried rice that is just about as perfect a dish as you’ll find in the Twin Cities. Chef and owner Thomas Kim pulls from all of his culinary influences and what comes pours forth from his kitchen and bar has food fans fawning.

What many of his diners might not know is that Kim is committed to sourcing his ingredients locally whenever possible. The pork comes from a farmer in Glencoe. His chickens are raised on two different small poultry farmers that are an easy drive away. Produce is harder to come by in our chilly winter months.

“I use Bushel Boy tomatoes on our burgers. The Appa has this jalapeno tomato jam and The Omma has sliced tomato.” There’s a reason they call these guys “goobers,” short for good burgers. The Appa is also adorned with crumbles of tangy blue cheese, melted Gruyere, bourbon spiked onions, seriously smoky bacon, that tangy jam and piled onto a butter-domed bun.

The beef in those burgers, however, isn’t local. It’s from nationally renowned Niman Ranch. “Their quality is incredible. I hope to use more local ingredients,” Kim said. “The problem for us is consistency. Someplace like The Strip Club in St. Paul is so good because they can take what they get and change the menu. Ours is more set.”

One thing is certain, it’s a consistently fun menu to get lost within.

This post is presented by Bushel Boy Bushel Boy

Edit ModuleShow Tags

Related Articles

How Restaurant Alma Got Its Signature Flavor Profile

Unlocking the building blocks to Restaurant Alma's subtle, delicious cuisine

Fanning the Flames: Bananas Foster Recipe

A flick of a flame brings it all together—warm, buttery sweet sauce melted over healthy bananas and refreshing ice cream.

What Do You Know About Portuguese Wine?

You probably know nothing, which is why Twin Cities Wine Geek Week is for you
Edit ModuleShow Tags

About This Blog

Minnesota Monthly's Taste Blog answers your restaurant and dining questions, dishes on latest discoveries, reflects on breaking news, and generally brings the plate to the page with a skilled crew of experts: Learn more about the Taste bloggers.

Have a food-related question? Email rhutton@mnmo.com

Edit ModuleShow Tags
Edit ModuleShow Tags

More »Taste Blog

How Restaurant Alma Got Its Signature Flavor Profile

Unlocking the building blocks to Restaurant Alma's subtle, delicious cuisine

Fanning the Flames: Bananas Foster Recipe

A flick of a flame brings it all together—warm, buttery sweet sauce melted over healthy bananas and refreshing ice cream.

What Do You Know About Portuguese Wine?

You probably know nothing, which is why Twin Cities Wine Geek Week is for you

Grilled Coffee-Molasses Brined Pork Chops with a Coffee Rub Recipe

Get juicy pork from brining while adding a mysterious flavor with sweet savory seasoning and a rub

Haute Dish, Victory 44, Rustica at MOA—all closed. Why?

The summer—and this past weekend especially—has been tough on Twin Cities restaurants. Is it (future) minimum wage hike or location?

Spilling the Beans: What I Learned From 5 Minneapolis Coffee Shops In 3 Hours

These are the best drinks from cafe favs on the Twin Cities Caffeine Crawl this year—plus sophisticated brewing methods and tidbits of coffee trivia
Edit ModuleShow Tags

Dream Job Alert

Not all berries are created equal. Each year, a few lucky berry lovers get to participate in Driscoll’s flavor tests.

Greek Wheat Berry Salad with Oregano Chicken and Halloumi Cheese Recipe

A medley of flavors and textures keep salad season interesting

Driscoll's Fun Facts

In the 100+ years of growing perfect berries, Driscoll’s has learned just about everything there is to know about how to get perfect into that little basket.
Edit ModuleShow Tags
Edit ModuleShow Tags