The chef of Paris’ revolutionary Spring, Daniel Eddy, has returned to the States to open Rebelle with Pearl & Ash’s uber-successful wine director, Patrick Cappiello. The duo see the bistronomy trend that bubbled up in the Parisian restaurant scene as the major inspiration for Rebelle–particularly given Eddy’s involvement in Spring, which helped usher in the movement in Paris.
The pair have opened a restaurant that pairs serious food with a casual setting–exploring French classics in a modern way. For example, beet bourguignonne made with salt-baked beets in place of beef, and leek vinaigrette with soft-boiled egg, Dijon, and leek ash. Cappiello is running the wine program with gusto; the list has 1,500 French and American labels. Per Se and Guy Savoy alum Jessica Yang is running the pastry department and churning out grand finales such as rhubard, lemongrass, and vanilla in various textures.
Brooklyn-based hOmE, which is responsible for many of the austere, beautiful dining rooms around town such as Mast Brothers, Black Seed, and Telepan Local, designed the space with an emphasis on marble, custom textiles, and simplicity. The dining room features a chef’s counter overlooking the open kitchen, and a bar with a separate snack menu and cocktails from master mixologist, Eben Klemm.
Rebelle is now open. To read more, click here.