REBELLE
NEW YORK, UNITED STATES
Rebelle is the Michelin starred restaurant on the Bowery in NYC
from Branden McRill and Patrick Cappiello (of Pearl & Ash),
and chef Daniel Eddy (formerly of Spring in Paris). Branden and
Patrick’s fruitful partnership began with the opening of Pearl &
Ash in the winter of 2013, the small restaurant on the Bowery
which quickly evolved into a critically acclaimed dining desti-
nation (The New York Times dubbed them one of “The Best
Restaurants of 2013”, Bon Appetit awarded them one of “The
50 Best New Restaurants in America,” New York Magazine list-
ed them as #4 on their year-end “Restaurant Power Rankings”
for 2013). The duo teamed up with Eddy, a native New Yorker
(he grew up in Harlem) who spent years cooking at Spring in
Paris (the renowned restaurant with some of the hardest-to-get
reservations in the city), who has crafted a modern and seasonal
menu that pulls inspiration from his time in France, but offers
his own unique perspective. Eddy’s menu at Rebelle references
classic French dishes and technique using market-fresh ingredi-
ents, with a nod to his time at Spring. Rebelle’s wine program,
curated by Patrick (who was named Food & Wine’s “Sommelier
of the Year” in 2014), exclusively features wines from France and
the United States, with a focus on grape varieties that are grown
collaboratively in both countries.
