The hottest seats in town aren’t front row at the steamy new Tempest production but at Red Rabbit, a farm-to-table joint serving elevated small plates. It’s no surprise the kitchen’s been winning fans by the dozen; chef Sean Collins, previously head instructor at the Stratford Chefs School, is running the show. He’s divided the menu into two sections: carnivore and herbivore, and is sourcing from only the crème de la crème of Southern Ontario producers. Pork comes from Perth Farms, cheese from Mountainoak, and gorgeously marbled beef from Church Hill Farm. Desserts, like Cheddar ice cream served with caramel sauce and popcorn, are particularly creative. Note: From 5 to 7pm, Tuesday through Saturday, the restaurant observes a pre-theater dinner prix-fixe menu.