Sushi Concept Odd Rabbit Debuts In Boulder

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Sushi Concept, Odd Rabbit, Debuts April 30 in Boulder from the Team Behind glo Noodle House

From the Michelin Bib Gourmand restaurateurs behind glo Noodle House, Odd Rabbit opens on April 30 with a “traditionally non-traditional” sushi experience that blends Japanese technique, playful creativity, and friendly neighborhood hospitality.

BOULDER, Colo. (April 22, 2026) – Opening its doors on April 30, 2026, Odd Rabbit, located at 5863 Arapahoe Avenue, will bring a fresh, playful take on sushi to Boulder from Christopher and Ariana Teigland, the team behind Denver’s Michelin Bib Gourmand–recognized glo Noodle House. Blending high-quality sourcing with a spirit of creativity, Odd Rabbit’s menu highlights pristine nigiri, hand rolls, inventive small plates, and unexpected twists, all rooted in traditional Japanese technique while embracing a sense of fun.

Sourcing both globally and locally, the menu spotlights standout ingredients including hamachi and scallops from Japan, tuna from Spain, salmon from Scotland, and wagyu from Colorado. The sushi program, overseen by Chef Stephen Nguyen, known for his work at Temaki Den and for launching the sushi offerings at Uncle, anchors the experience with an impressive nigiri selection featuring bluefin otoro, chutoro, and akami, alongside salmon, hamachi, scallop, amaebi, and wagyu. Additional offerings include crispy rice dishes like uni with egg yolk and ikura, as well as steak tartare with gochujang and nori. With more to come, an omakase experience at the chef’s counter is planned for a future debut.

Complementing the sushi program, Odd Rabbit introduces a trio of ramen dishes exclusive to the concept. Options include a Shio ramen with rabbit confit, menma, bean sprouts, egg, green onion, and chili jam; a Shoyu ramen layered with roast pork, marinated mushrooms, bok choy, bean sprouts and egg; and a Spicy Shoyu XXX topped with crispy chili-glazed chicken, menma, egg, bean sprouts, green onion, chili flakes and chili oil for a balanced kick of heat.

“We want to deliver the best of the best across the entire menu while creating dishes that feel distinctly Odd Rabbit,” Christopher Teigland said. “Our approach to sushi blends technical precision with a deep respect for tradition, from fresh nigiri and composed hand rolls to creative small plates that push flavor and texture in new directions. While we’re known for ramen at glo, we approached noodles here with a fresh perspective. These are dishes you can only experience at Odd Rabbit.”

Beyond sushi and ramen, the menu leans into enticing, shareable small plates designed to surprise and delight. Notable dishes include chicken wings glazed in a fish sauce caramel with peanuts, lime and chili, and pickled crab claws served with citrus mayo. In a playful departure from expectations, the Teiglands also introduce their first-ever double cheeseburger, crafted with angus beef, layered with melty American cheese, house pickles, cured cabbage, a savory miso mayo, pepper jelly, and served on a toasted brioche bun.

“Ultimately, our goal was to create a menu that excites everyone at the table,” Teigland added. “There’s something for the sushi lover, the noodle enthusiast, and even the guest who might not gravitate toward seafood. The cheeseburger ensures everyone feels included, and it just so happens to be incredibly delicious.”

The beverage program mirrors the kitchen’s creativity, placing a strong emphasis on sake alongside a curated cocktail list. Guests can explore a thoughtful selection of premium sake and seasonal cocktails crafted by Odd Rabbit’s Bar Manager, Ali Özkaya, including Orochi’s Revenge with sesame fat-washed bourbon, bermutto sake vermouth and bitters; White Rabbit with gin, mastic, Suze and tobacco bitters; Bees & Flowers with Japanese whisky, shiso, honey, lemon and soda; and Shoryuken with shochu, aquavit, kimchi and vermouth, as well as a range of zero-proof offerings.

“Odd Rabbit is inspired by the way we experience food and drink, led by adventure and spontaneity,” Ariana Teigland said. “Our beverage program is built with the same intention as the kitchen, harnessing high-quality ingredients paired with thoughtful technique and a sense of play, whether that’s through experimental cocktails and mocktails, curated sake flights, or unexpected pairings. We want guests to feel both surprised and completely at ease.”

Located in the heart of Boulder, Odd Rabbit invites guests into a dining experience that is as refined as it is unexpected, where tradition and creativity meet in every bite. Spanning just under 3,500 square feet indoors and approximately 1,500 square feet of patio space, the restaurant was designed by Arrow B Architecture, with Zocalo Community Development serving as general contractor.

With 90 indoor seats, including a 10-seat chef’s counter and 40 additional patio seats set to open for summer service, the space showcases the Teiglands’ signature colorful flair while offering an intimate yet lively setting for guests to gather, dine, and linger.

Reservations will be available via Tock beginning Wednesday, April 29, ahead of Odd Rabbit’s grand opening on Thursday, April 30. The restaurant will be open Monday through Thursday from 4 to 9 p.m. and Friday through Saturday from 4 to 10 p.m. and will be closed on Sundays. Guests can stay up to date by following @oddrabbit.boulder or visiting www.odd-rabbit.com.

About Odd Rabbit

Odd Rabbit is a sushi concept opening on April 30, 2026, in Boulder, Colorado, from the team behind Denver’s Michelin Bib Gourmand-winning glo Noodle House. Located at 5863 Arapahoe Avenue, Odd Rabbit blends Japanese technique with playful creativity, offering thoughtfully crafted sushi alongside a selection of noodle dishes that helped put glo on the Michelin map. Rooted in hospitality and culinary curiosity, Odd Rabbit aims to bring a fresh energy to Boulder’s dining scene. Odd Rabbit will be open Monday through Thursday from 4 to 9 p.m. and Friday through Saturday from 4 to 10 p.m. and will be closed on Sundays. Follow along at @oddrabbit.boulder, and hop on Tock to secure a reservation when bookings open on April 29, 2026.

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