Openings

Pearl & Ash’s Stylish Sister Rebelle Opens Monday, With Beet Bourguignonne and Lots of Wine

Leek vinaigrette, soft-boiled egg, Dijon, parsley, leek ash.
Leek vinaigrette, soft-boiled egg, Dijon, parsley, leek ash. Photo: Kathryn Palmieri/New York Magazine

Pearl & Ash wine director Patrick Cappiello credits Paris’s “bistronomy” culture of ambitious young chefs serving serious food in casual settings as inspiration for the Lower East Side restaurant. When he and his partners decided to expand with a second Bowery venture, they enlisted a chef who participated in the French food revolution directly: Daniel Eddy, a native New Yorker and former chef de cuisine at Paris’s seminal Spring.

Eddy’s menu explores French classics in a modern way: Leek vinaigrette is garnished with leek ash, beet bourguignonne swaps beef for salt-baked and dehydrated roots. Desserts are the province of Jessica Yang, late of Per Se and Guy Savoy, while cocktail consultant Eben Klemm masterminded the mixed drinks. And everything has been conceived with wine in mind — a good thing, considering the scope of Cappiello’s 1,500-label French-and-American list. The design by hOmE incorporates marble, custom-crafted paintings and textiles, and an open kitchen with a chef’s counter, and a bar menu offers snacks like anchovies and saucisson.

Here’s a look at the menu and some of the food.

Brandy Cobbler (brandy, soda, fruit).
Brandy Cobbler (brandy, soda, fruit). Photo: Kathryn Palmieri/New York Magazine
Rose (vermouths, Kirsch, grenadine).
Rose (vermouths, Kirsch, grenadine). Photo: Kathryn Palmieri/New York Magazine
Pork, headcheese, grape must, mustard greens.
Pork, headcheese, grape must, mustard greens. Photo: Kathryn Palmieri/New York Magazine
Scallop, sea urchin, ginger crème, cabbage, mint.
Scallop, sea urchin, ginger crème, cabbage, mint. Photo: Kathryn Palmieri/New York Magazine
Beet bourguignon, carrots, pearl onions, mushrooms.
Beet bourguignon, carrots, pearl onions, mushrooms. Photo: Kathryn Palmieri/New York Magazine
Rhubarb, lemongrass, vanilla.
Rhubarb, lemongrass, vanilla. Photo: Kathryn Palmieri/New York Magazine
The back dining room with skylights and open kitchen.
The back dining room with skylights and open kitchen. Photo: Kathryn Palmieri/New York Magazine

Cocktail Menu [PDF]
Bar Menu [PDF]
Dinner Menu [PDF]

218 Bowery, nr. Prince St.; 917-639-3880

*This article appears in the April 20, 2015 issue of New York Magazine.

Rebelle Opens Monday