Rebelle was created by a team of industry insiders—the general manager (Branden McRill), chef (Daniel Eddy), and wine director (Patrick Capiello), each with star-studded culinary resumes, are all owners in the establishment. So far, it’s been a potent combination—the team earned a Michelin star within a year of opening their doors. The wine list alone is a huge draw, as you’ll find reasonable prices on some stellar, hard-to-find bottles and a team of sommeliers that are knowledgeable and helpful, but not the least bit snobby or intimidating. Though every dish on Chef Daniel Eddy’s menu is mouthwateringly good, the steak tartare, duck, and lobster are all must-orders (and we recommend springing for the chef’s counter, should you have the opportunity).

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