The Bowery is surely becoming a dining destination in NYC. It's hot. And now comes the French inspired Rebelle from the team behind Pearl & Ash next door, and Chef Daniel Eddy. I stopped in recently and loved everything about this place. First off, the space is awesome. Sit in their back room, which is like stadium style seating to their open kitchen. And that kitchen is turning out some truly delicious, and perfectly executed fare. You can pair that fare with wine chosen by Patrick Cappiello, one of NYC's most enthusiastic and passionate wine directors. He is a true gem. And all of this combined, makes Rebelle one of the best restaurants to open up in 2015.
Leek vinaigrette comes with soft boiled egg, dijon, and leek ash. It's leek on fleek, and wonderful.
Lamb tartare comes with olive, fava bean, creme fraiche, and espelette. It's glorious.
At Rebelle they combine Scallop with sea urchin, ginger creme, cabbage, and mint. An #uniaddict's dream. #yesplease.
For all your green lovers, you must order the Asparagus with Spring onion, fiddlehead, maple, and hazelnut. A work of art in my mouth. #amazing.
Chicken is perfectly cooked with potato, sorrel, and lemon preserve.
Monkfish with shellfish, hen of the woods, and sea bean is just lovely. Pork is accompanied by headcheese, ramps, and radish, and does a body good.
For dessert I recommend Rebelle's Paris Brest, praline cream, candies almond and hazelnut, mandarin. It's fantastic!
New York, NY 10012