Payton Curry is the executive chef at Caffe Boa, in Tempe, and Boa Bistro, in Mesa. He plans a rabbit-based menu on Sunday.
Curry says rabbit is no different than chicken, duck, lamb, pork or beef. He notes a number of patrons have requested rabbit dishes.
But Curry tells The Arizona Republic emotions are running high. He says phone messages and e-mail are about 80 percent against rabbit for Easter.
He says one caller even wished him a slow and painful death.
Curry adds he grew up in Minnesota eating squirrel.
