Tucked away in a little San Pablo plaza, marked only by a distinctive, blue neon rabbit logo over the door, the Blue Rabbit is a world unto itself. This cozy cantina-style restaurant and bar is illuminated by blue light, which casts a mesmerizing subaquatic glow throughout the room. It highlights the impressive collection of spirits, which leans heavily toward tequila and mezcal. The name Blue Rabbit references the Nahuatl myth involving 400 rabbits: the copious conejos are the mischievous offspring of the goddess of the agave plant and the god of pulque (a drink derived from agave). These rabbits, according to mythology, are symbols of joy and celebration, representing the spirit of mezcal.
The Blue Rabbit opened at the end of 2024 and has already gained a loyal following. Director of Operations Robbie Conroy, a devoted agave lover, was eager to create a unique environment highlighting tequila and mezcal. Along with owner Deepak Aggarwal, Conroy created a neighborhood place that looks more like it belongs on a Mexican beach instead of across the street from a San Pablo fire station: the front windows open out and up as though at a swim-up bar, letting in the sun and cool breezes.
Blue Rabbit
1811 23rd St. E., San Pablo; www.bluerabbitbar.com
Monday to Thursday: 4-10 p.m.; Friday to Sunday 4 p.m. to 2 a.m.
One of Aggarwal’s trademarks is authenticity of decor; Conroy says he sourced vintage-style furniture to create the cantina look. There are some modern touches, however: while sitting at the bar on the elegantly constructed stools (studded with nailhead trim) patrons will be pleased to notice the underneath outlets for charging and hooks for purses and bags. All bars should have these.
Because Aggarwal and Conroy have several successful restaurant-bars in the East Bay (East Bay Spice Company, Tip-Sea and the Tap In Lounge in Berkeley; the Lemon Drop in Alameda and A Capella, which occupies the space of the former Starline Social Club in Oakland), Conroy says they “have the hang of opening places people like to go to.”
There were some doubters of the San Pablo location, Conroy said, but Richmond and San Pablo residents have expressed their appreciation for having another nice place to go out to without driving out of town, and the Blue Rabbit has been a good fit with the predominantly Hispanic businesses in the area. With so many other restaurants and bars run by the pair, employees canshift around and work in different locations. (Note: The East Bay Spice Company will be moving down the block on Oxford in the next two to three months, and A Capella — not fully opened yet — is being remodeled to accommodate live music upstairs.)
At Blue Rabbit, during the course of an evening, one can observe buddies at the bar, date night couples, groups of friends, and families. It’s a comfortable space, and the blue light creates a unique vibe. Outside there may be a laundromat, a donut shop, a parking lot, and a market — but inside is a hue-inspired tribute to the wonders of agave and mezcal. (Conroy says they will add more neon signs outside to avoid any confusion with the next-door smoke shop.)
The extensive cocktail menu, which includes classics (an Espresso-tini, a Oaxacan Old Fashioned, a Paloma, a Rabbit Margarita and a Bloody Maria) also features several inventive drinks including patron favorites Love and Other Demons (Mestiza mezcal, Ford’s gin, St. George green chili vodka, Cocchi Americano, carrot shrub, and lemon), Polvo de Rosa (Gran Classico Repo, Pasubio Blueberry Amaro, watermelon syrup, egg white and lemon), a Tiki Mamacita (Pelecanas Agricole rum, Gran Classico Repo, Campari Falernum, pineapple, coconut and lime) and the Macario (Gruven vodka, Aperol prickly pear, and lime). In addition, there are two slushie options: Tequila Passion and Mezcal Mango, available as either a cocktail or a shot.
The happy hour offerings on a recent visit included the slushies and the Paloma (Cazabel Blanco tequila, Cartron pamplemousse, and lime — topped with Squirt): a tequila-forward refreshing cocktail with lots of citrus flavor and a fruit garnish. All the drinks are presented beautifully, with unique garnishes.
The fried chicken slider, a good-sized bite of fried chicken piled high with shredded cabbage and lettuce on a Hawaiian bread roll, is spiced up with a house-made buffalo sauce. The empanada (available with beef or pork filling) is a taste and textural delight: crispy shell, meat and Monterey jack inside, presented under a snowy blanket of cotija cheese. The Tomatillo soup, thick with Oaxacan cheese and black tiger prawns, is accompanied by a generous serving of crunchy and flavorful Native fry bread.
Other food options include street tacos, house nachos, Native tostadas, queso fundido (hot melted Mexican cheeses with charred corn served with fresh tortilla chips), and short rib ramen, served with udon noodles, Napa cabbage and quesabirria. The Blue Rabbit offers several salsa options and the protein choices include pastor, asada, chicken, shrimp, smoked brisket and fried cauliflower.
Save room if you can for the don’t-miss house churros: finger-sized, crunchy, and dusted with cinnamon and sugar, they are served with little bowls of caramel sauce and melted Tcho chocolate for dipping.
Also, keep an eye out for those mischievous conejos during a visit to the Blue Rabbit — they are hiding in plain sight.
