Heat-seeking foodies on the hunt for the next big thing have found it at this chic bistro from the owners of Pearl & Ash. The dining room is as dim as a cave-its palette of concrete and ebony brightened only by a white marble bar and gracious team of servers who know when they're needed and seem to disappear when they're not. Rebelle has an edgy vibe-the space was once a burlesque bar, after all. But, beneath that veneer is impressive talent delivered with a sexy French accent. While Chef Daniel Eddy's streamlined presentations and foam flourishes have contemporary flair, rest assured that classic technique is at the root of every dish. Lamb tartare is perfectly balanced, boasting piment d'Espelette-kissed cubes of meat tossed with green chickpeas, strained yogurt, and a slice of excellent toasted bread. Then, exceptionally tender pork loin is served over a mustard-tinged sauce with wilted greens, grilled spring onions, and a delicious bite of deep-fried headcheese. For dessert, gâteau Saint-Honoré is seasonally reimagined as crisp layers of pâte feuilletée, mascarpone pastry cream, and fragrant wild strawberries adorned with tiny strawberry- caramel-lacquered profiteroles.
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