Jason Denton

170 Thompson St
New York, NY
(212) 982-5089

21 Bedford St
New York, NY
(212) 989-5769

98 Rivington St
New York, NY
(212) 614-0473

Bar Milano
323 Third Avenue
New York, NY

Restaurateur Chef Award: Jason Denton

‘ino, Lupa, ‘inoteca, Bar Milano | New York

Denton learned the restaurant and entertainment ropes from his Uncle Harry of the famous Harry Denton’s Starlight Room in San Francisco. Inspired by a panini bar he’d visited in Italy, Denton opened his first restaurant, ‘ino, in the West Village in 1998. The next year came Lupa, a project with partners Joe Bastianich and Mario Batali, who Denton had met while working at Po. Denton teamed up with the Batali/Bastianich duo again to open Otto, and then returned to his own projects, opening ‘inoteca on the Lower East Side and most recently Bar Milano in the Gramercy area. Though less recognizable than his orange-clogged cohort, Denton been significant for the city’s neighborhood dining scene, and his low-key, high-quality upscale casual Italian restaurants have made an indelible mark. 

Terrina alla Campagnola: Rabbit Terrine with Artichokes and Carrots
Chef Steve Connaughton of Bar Milano – New York, NY
Adapted by StarChefs.com

Yield: 1 Serving


  • 2½ pounds rabbit (about 2 medium-sized rabbits)
  • ½ pound ground pork shoulder
  • ¼ pound chicken livers, chopped
  • Oil
  • 1 bunch baby carrots, cleaned and cooked
  • 6 baby artichokes, cleaned and cooked
  • 2 tablespoons salt
  • 1 tablespoon pepper
  • 1 teaspoon sugar
  • 1 teaspoon nutmeg

Break down rabbit, and chop meat into bite-sized portions. Combine rabbit, pork and livers in a large bowl. Add seasoning, and cook and taste a small amount of meat to check the flavor. Oil a terrine mold or loaf pan, and pack a layer of meat mixture tightly into the vessel. Using a well oiled terrine mold or loaf pan, pack meat tight into vessel. Layer in the carrots and artichoke, making sure they don’t touch the sides of the vessel.  Finish with a top layer of meat, making sure that it is packed tightly. Cover and bake in a water bath at 225ºF until the internal temperature reaches 140ºF. While still hot, place a flat, heavy object on top of the meat and leave to rest (and compress) for 8 hours, or overnight. To remove the terrine, place the vessel in hot water to loosen meat from the sides. Invert onto a cutting board, and slice into inch-thick pieces.  Serve at room temperature. 

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   Published: September 2008