THIS RESTAURANT IS CLOSED Rebelle Awards

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. 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. 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. On all but Tuesday nights, you can request the counter by the open kitchen to see his team work their magic. Standout dishes include leek vinaigrette (with leek ash, Dijon and soft boiled egg) and cured fluke starters. Add to that seared scallops with summer squash and you could have a fine meal right here. 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. For dessert, pumpkin mousse complemented by ginger ice cream and caramel sauce is among pastry chef Morgan Reeds Ammerman’s repertoire. 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. A number of wines are available by the glass.