![]() And Daniel’s way with these vegetables is damn good. And now it’s spring, so even if the asparagus or leeks are from California or Mexico this month, I want them. So what does a chef, whose been cooking with great ingredients in Paris, do when he or she gets to New York City? Well, how about cooking in that style, but using many of the great ingredients we have available? I’m certainly not one who insists that ingredients have to be local or grown on the roof that’s fairly impossible here over the winter. The chef is Daniel Eddy, who was chef de cuisine, at Spring in Paris, for a few years – yep, he really cooked there, as opposed to showing it on his resume, a la every cook and his brother claiming a stage at noma. Rebelle’s from the team that also runs Pearl & Ash, right next door. Once seated (and it’s worth mentioning that Rebelle actually has comfortable bar seats), cocktails in hand, our plans changed and I asked one of the très chic hostesses about a table in the dining room the next thing you know, we’re being escorted to a table into the skylit (well, during the day, anyway) back room, sitting and looking at one of the très gorgeous open kitchens I’ve seen in New York – like…ever. But when we peeked in, we saw two seats open at the bar, and decided to at least stop in for a drink. ![]() Originally, our plan was to walk by Rebelle, see if if was slammed, and continue walking north on the Bowery to another destination. I mean, not on the Boulevard Saint-Germain or anything, but maybe, just maybe, somewhere in Paris. ![]() You know, if it weren’t for the Bowery Mission directly across the street, or the traffic heading to and from the Manhattan and Williamsburg bridges, or the fact that Significant Eater and I walked to the brand-spanking new Rebelle in under 15 minutes, we could’ve sworn we were in Paris. In the midst of New York City, find a delicious taste of Paris at Rebelle restaurant with a beautiful space, great food, an extensive wine list, and understanding staff. ![]()
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