Bunny’s Buckets & Bubbles
Restaurant · Baltimore
801 S Ann St, Baltimore, MD 21231
Highlights
Fried chicken, champagne, caviar, and Southern comfort food
Fried chicken, champagne, caviar, and Southern comfort food
"Nightclub chicken takes itself very seriously in Brooklyn and Manhattan, but elsewhere the trend has a more lighthearted tone. Bunny’s Buckets and Bubbles in Baltimore serves sparkling wine and chicken in a quirky space with a diner-meets-the-Jetsons aesthetic. Yes, they riff on Cocodaq—a bump of paddlefish caviar and a shot of Champagne will set you back 20 bucks per person—but they’re also going for a much more twee vibe. For instance, they have an entire section of the menu called “rabbit food” as well as a “hoppy hour” with $60 bottles of Veuve." - allie conti
"There’s something enticing about a high-low pairing. A dress and some cowboy boots, caviar and potato chips, and, at Bunny’s, fried chicken and champagne. The combination of greasy, crispy chicken with bright bubbles is an exceptional combo. Find that (and more) at this restaurant, which is on a side street just a few blocks from the Inner Harbor in Fell’s Point. From its diner-meets-Jetsons-era aesthetic to its well-seasoned chicken served on a cafeteria tray, it’s easy to see that this spot doesn’t take itself too seriously (despite the Veuve Clicquot). Come with a few friends and share a bucket alongside some shrimp and grits, which have five butterflied shrimp served generously on a rich heap of bacon-flecked grits." - michele berry
"There’s something enticing about a high-low pairing. A dress and some cowboy boots, caviar and potato chips, and, at Bunny’s, fried chicken and champagne. The combination of greasy, crispy chicken with bright bubbles is an exceptional combo. Find that (and more) at this restaurant, which is on a side street just a few blocks from the Inner Harbor in Fell’s Point. From its diner-meets-Jetsons-era aesthetic to its well-seasoned chicken served on a cafeteria tray, it’s easy to see that this spot doesn’t take itself too seriously (despite the Veuve Clicquot). Come with a few friends and share a bucket alongside some shrimp and grits, which have five butterflied shrimp served generously on a rich heap of bacon-flecked grits. photo credit: Trashhand RESERVE A TABLE" - Michele Berry
"We often wonder when Jesse Sandlin sleeps. The Top Chef alum is seemingly brimming with ideas, whether it’s her vibrant Highlandtown spot Sally O’s or neighborhood bar the Dive. But locals can tell she poured her entire heart and soul into Bunny’s, a stylized diner where fried chicken and champagne are at the forefront, which she opened last spring. In a stunning transformation, the longtime Wharf Rat space (all dark wood, like the belly of a ship) morphed into a sparkling, retro-tinged oasis. Whether you’re perched at the huge center bar or one of the round booths in the corner, Bunny’s is made for snacking and sipping — Ritz crackers with creamy pimento cheese dip, dressed deviled eggs, or melty biscuits with honey butter. Playfully named cocktails (we are partial to the gin-based Ramona Flowers) and welcome spirit-free options round out the menu. Of course, patrons can order fried chicken by the bucket, on a sandwich with hot honey and ranch, or atop a black-eyed pea cassoulet. Those options are also available during weekend brunch, when Bunny’s truly shines." - Jess Mayhugh
"This diner-style restaurant in Baltimore, led by chef-owner Jesse Sandlin, is known for comforting, seafood-friendly fare where hush puppies play a starring role alongside crab feasts. Sandlin uses a pink-hued “unicorn” cornmeal for a distinctive visual flair (though yellow or white cornmeal works just as well) and often adds corn kernels for extra pops of sweetness; scallions, lemon zest, and buttermilk in the batter produce golden, lumpy fritters that provide a mellow, slightly sweet counterpoint to spicy, salty crab seasoning. The hush puppies are presented as a versatile, homey accompaniment meant to balance and enhance rich Maryland crab flavors." - Kat Thompson
