Fat Rabbit operates as a hybrid of a high-end butcher shop and a wood-fired kitchen, centered on a zero-waste, whole-animal philosophy in St. Catharines. The charcoal-grilled steaks are the primary draw, featuring a formidable crust and a smoky depth that can only be achieved through direct-fire cooking. Texture is a recurring theme, from the silken, spice-tinged bresaola cured in-house to the crispy, triple-cooked potatoes served with a piquant garlic mayo. The steak tartare is a technical highlight, incorporating unexpected elements like honey and mint, served over a warm, fried rectangle of cheese that provides a decadent, salty base. Aromas of burning hardwood and curing spices define the industrial space. The kitchen’s versatility is shown in the grilled whole trout, trussed and stuffed with bitter mustard greens and chive butter, offering a delicate, herbal contrast to the robust meat offerings. This is a destination where butchery is elevated to an art form.