![]() ![]() ![]() Even when the space filled up as the evening progressed, it never felt crowded or frantic, and we had no problems with noise.ĭuring dinner we heard “You Spin Me Round and Round” by Dead or Alive, “China Girl” by David Bowie, “Policy of Truth” by Depeche Mode, and “Psycho Killer” by Talking Heads. There is a second dining room and a chef’s table area in the back of the restaurant. Rebelle is a larger restaurant that it appears from the street. It is an unusual combination of opulence, minimalism and comfort without being pretentious and cold. It is not theatrical it is quiet and subdued. The globe lights that run down the center of the restaurant and on the side walls suggest traditional bistro design. There are abstract black and white paintings on the walls that reminded me of early Gerhard Richter. The textures are brushed grey metal, marble and dark wood. The design of Rebelle is clean, sleek and minimal. I sighted hipsters, post-modern hipsters and affluent twenty-somethings. The bar is bright and attractive and glassy a scene was developing around 7:30. ![]() Time flows reflecting the universal principle of impermanence. I thought of the many shows I saw at CBGB and OMFUG which was across the street at 315 Bowery. The new museum of the International Center of Photography is up the block at 250 Bowery. I see The New Museum and its boat suspended high in front of the building across the street. ![]() I think it’s a sexy restaurant.What infinite use Dante would have made of the Bowery!įrom the bar at Rebelle I look out onto the Bowery. “It’s this juxtaposition of light and dark: industrial Bowery and northern Paris. “We wanted to fit in with downtown,” McRill remarked of the pared-down, raw space, a perfect complement to its sister spot Pearl & Ash next door. The room features dark wooden tables contrasted against exposed brick walls and marble countertops - including one that stares out into the open kitchen, squarely underneath a skylight. The team tapped design firm Home to help shape the decidedly deconstructed, pseudo-industrial vibe of the dining room, which was inspired by post-Impressionist French painters and the photography of Robert Polidori. “I think it’s exciting to rattle the cage a little bit.” “It’s sad to think that inclusion is rebellious, but in some ways it is,” Cappiello noted. and what’s happening in France.” The wine list encompasses natural, biodynamic wines crafted by young winemakers as well as classics at the higher end of the market, and spans traditional wine regions as well as quirkier wine states such as Arizona, New Mexico, and Idaho. “We wanted to create the dichotomy between what’s happening in the U.S. He looked to echo the restaurant’s Paris-New York ethos by exclusively featuring French and American wines. The two very rarely come together as being one experience,” said Cappiello, a self-proclaimed wine guy. “In New York, it’s always been that the wine and food are separate. The wine and beverage program, headed up by Cappiello, holds equal weight to the food. “We take the bones of fluke and fry it in butter,” he further explained, a technique that most diners will taste but not see. But the simplicity is mostly superficial. “You see the dish, and it is what it is,” Eddy noted, naming the elements of one particular dish - fluke, chives, capers, lemon - that was inspired by the classic French dish Dover sole meunière. “You have to take the philosophy and ideals of what exist there, and bring that back as your inspiration.”Īs a result, the food at Rebelle is beautifully plated - abstract and sculptural - and will please even the most discerning palette, without the pretension that accompanies most French dishes. “You can’t really replicate Paris,” the chef said. Through a mutual friend they found their match in Daniel Eddy, a native New Yorker, who was camped out as chef de cuisine in the kitchen of the famed Spring and looking to jump ship back to New York. Backstage at Alberta Ferretti RTW Spring 2023Ĭappiello and McRill headed over to the source - Paris - to find a chef for their new concept. ![]()
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