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• #Rebelle bowery code#

They should be able to make that decision without any Jedi mind tricks, like being told that a $22 foie gras torchon (billed as a special but available every night, in my experience) is “ideal as a precourse, for the table to share.” Your menu is à la carte, which means it is designed to let people decide how many courses they want. Absolutely everything about this plate seems to have gone right, down to the golden, papery slices of potato fused in butter-fried unity. Or, for that matter, to Rebelle’s monkfish, or its roast chicken, a long strip of bird under a crackerlike roof of skin. And I’m not sure anything could tie Rebelle’s carrots together with morels and peas, but the dish has some distance to go before it will be compared to Narcissa’s carrots Wellington. The beet bourguignon (beets, pearl onions, braised carrots, raw mushrooms) needed a sauce to tie everything together, ideally one with some fat.

So far the meatless main courses I’ve tried could be described as a collection of vegetables sharing a plate. Nothing, maybe? It’s smart, original and not quite like any other scallop dish I’ve had. In the case of the seared scallops with raw green apples and crisp turnip coins in a bright-tasting juice pressed from herbs, apples and celery, who knows. In the case of the excellent roasted monkfish with a pale pink blush at the core, it must be the butter emulsion that insinuates itself about the sea beans, the mussels and the sliced razor clams. Sometimes it’s hard to tell what distinguishes his contemporary French cuisine from the international style in food that stretches from Copenhagen to Mexico City and beyond. Cappiello, is “a rock star of California sparkling wine.” The pinot noir grapes were grown along the Bohemian Highway in Sonoma County, and fermented by Michael Cruse who, according to Mr.

With its precise, almost etched framework of acidity, it was a thrill.

#Rebelle bowery code#

My neighbors knew the fellowship’s code and offered me a pour of their sparkling rosé, Ultramarine. Cappiello called him “a rock star of the Finger Lakes.” The grapes were grown on the east coast of Seneca Lake and turned into wine with a minimum of hocus-pocus by Kris Matthewson. My Bellwether pinot noir was not, he said, technically a rosé, though it was translucent, the color of raspberry juice, and as highly drinkable as any Provençal pink. Patrick Cappiello, the wine director of this worthwhile modern French restaurant on the Bowery, provided the introductions. I did what one member of the pink wine fellowship does when encountering other members, and offered them a taste. The couple on my left had rosé in their glasses, too. A number of wines are available by the glass.The night was humid, and I was drinking cold rosé at the black-veined marble counter that faces the kitchen of Rebelle. As the extensive French- and U.S.-heavy wine list changes frequently, be sure to ask for whatever Rebelle’s wine director Patrick Cappiello has recently discovered. For dessert, pumpkin mousse complemented by ginger ice cream and caramel sauce is among pastry chef Morgan Reeds Ammerman’s repertoire.

But you’d be remiss if you didn’t order at least one of the chef’s signature entrées like the roast chicken for two, scented with lemon preserve set atop a halo of confit potato. Add to that seared scallops with summer squash and you could have a fine meal right here. Standout dishes include leek vinaigrette (with leek ash, Dijon and soft boiled egg) and cured fluke starters. On all but Tuesday nights, you can request the counter by the open kitchen to see his team work their magic. In a room that’s both industrial and warm with grey and brown tones, diners experience Eddy’s simple yet inventive concepts together with a carefully curated wine list. Chef Daniel Eddy, who spent two years working with chef Daniel Rose at Spring in the City of Light, has brought his hospitality vibe and sparkling small-plates cuisine to Manhattan’s Lower East Side. THIS RESTAURANT IS CLOSED Rebelle Restaurant Review:If you’ve enjoyed Spring in Paris (not the season, the restaurant), Rebelle is a must-visit in NYC.