RESTAURANT NEWS | BOULDER
Odd Rabbit Brings a Playful Sushi Counter—and a Cheeseburger—to Boulder
By Mei Chen | 2:12 p.m. ET, April 24, 2026
AUTHOR BIO: Mei Chen has worked for nearly a dozen start-ups in as many years, taking her to several West Coast cities. While she’s sure her current day job is permanent, she also has her eye on Carmel.
Boulder has a new sushi counter, and it comes from a team that already knows how to pull a crowd. The owners of glo Noodle House are behind Odd Rabbit, a restaurant that reads like a straight sushi play at first, then quickly veers into something looser, a little stranger, and more interesting because of it.
Ariana and Christopher Teigland built their reputation on ramen in Denver, earning a Michelin Bib Gourmand along the way. Odd Rabbit shifts the focus to sushi, with chef Stephen Nguyen running the counter. Nguyen’s background includes Temaki Den and Uncle, and the menu here starts where it should: nigiri built around bluefin tuna in multiple cuts, plus salmon, hamachi, scallop, amaebi, and wagyu. The sourcing leans global, with fish from Japan, Spain, and Scotland, while still pulling in Colorado beef.
Chef Christopher Teigland
Then the menu starts to loosen its collar. There’s crispy rice topped with uni, egg yolk, and ikura, steak tartare with gochujang and nori, and a trio of ramen that nods back to glo without repeating it. One version comes with rabbit confit, which feels like the kind of detail that will either become a signature or quietly disappear depending on how Boulder reacts.
The curveball is a cheeseburger. It’s a double, layered with American cheese, miso mayo, pepper jelly, house pickles, and cured cabbage, and it sits on the same menu as otoro. That kind of move usually reads as a gimmick, but here it also signals what the Teiglands seem to be after: a place that doesn’t force the table into one lane.
Drinks follow the same pattern. The bar leans into sake but heads in other directions too, with cocktails that mix Japanese whisky, shochu, sesame fat-washed bourbon, and even kimchi. The names are theatrical, but the ingredients suggest something more useful than theater alone.
Odd Rabbit has 90 indoor seats, including a 10-seat chef’s counter, with another 40 seats on the patio. That counter gives the restaurant room to grow into an omakase experience later, but for now the pitch is already clear enough: sushi, ramen, sake, and a cheeseburger, all from a team that seems perfectly comfortable coloring outside the usual lines.
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