French food devotees appear to have found their true calling at this chic bistro. While the bar is always full, 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 spot, 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. Pan-seared chicken sausage is elegantly arranged in a shallow bowl with shaved rounds of radish. Upon presentation, the bowl is filled with an amber-colored chicken broth for a detailed study in perfect seasoning. Then exceptionally crisp and flaky hake is dressed tableside with a bit of bouillabaisse for a seasonally reimagined version of the beloved Southern French stew. Familiar and complementary flavors abound in a dessert plate of milk gelato, chocolate mousse, and shards of toasted devil's food cake adorned with torched marshmallows.
- MICHELIN guide inspectors
One MICHELIN Star : High quality cooking, worth a stop!
Using top quality ingredients, dishes with distinct flavours are carefully prepared to a consistently high standard.