The proprietors have clearly spent a lot of time and energy making the space look good—the contrast between the Subway next door and the ye olde interior of the Dead Rabbit couldn’t be greater. The latter has atmosphere to burn, although what with the saloon vibe—such as a floor covered with sawdust and mountain music—you might feel like you’ve wandered into Frontierland. The ground floor is the taproom, where lunch is served; the upstairs is nicer—cushioned bar stools, for instance—and it’s for craft cocktails. (The third floor is for banquets.) The space is very narrow, and all but a handful of the 25-ish seats downstairs are at the bar or a counter attached to the wall. The food is pretty old-school: a lot of nibblybits (presumably with drinks in the evening), a burger, savory pies, fish and chips. The drinks are consistently honored as among the city’s best.

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