In addition to a focus on paying employees a fair wage, Tootla and Jackson also want to give back to the community once the restaurant is cash positive. With this new menu and service model (inside service only as opposed to carryout only as it was before) Bunny Bunny will continue to pay staff members $20 an hour plus tips, insurance and vacation time. It makes for a more streamlined interaction between guests and employee.
The new offerings are listed a la carte like dim sum, says Tootla, with each choice running $7-$16. Tootla's family is from northern India and his father is from South Africa. Jackson's cooking is influenced by West Africa and the Caribbean and she grew up in the American South.ĭiners may see a variety of these influences all in one dish on the new Bunny Bunny menu, like the lump crab salad with black eyed peas, cilantro, house-made vinegar and a crunchy and spicy Bombay mix or the dish of wok-seared okra and raw collard greens with vadouvan, an Indian curry.
Now that the dining room is open, though, the two chefs felt they "needed to put our voice back in our food."
Tootla says that the Chinese menu, which was served takeout only, was apropos for the pandemic when dining rooms were closed much of the year and carryout was very popular. we just got to a point where we weren't expressing ourselves through the food, which was the point, but we didn't realize the effeit would have on us creatively and personally." "Jen and I were obviously really excited to pick up where we left off cooking Chinese food back in Chicago and we definitely enjoyed our year cooking it. For Jennifer Jackson and Justin Tootla - who cooked Chinese food for a while at Chicago restaurant Thank You and later helmed the kitchen at seafood restaurant Voyager in Ferndale - something more personal means dishes inspired by the American South, India and South Africa.
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