Rebelle — Photo courtesy of Joshua Simmons
The highly anticipated opening of Rebelle restaurant in the newly-renovated St. Anthony Hotel has finally come to fruition and oh what a plump, juicy treat it is. Once, years ago, the restaurant at the St. Anthony was the place to go for dinner – and now it is again.
Executive Chef Stefan Bowers, along with restaurateur Andrew Goodman, have already proven their talents at the successful Feast Restaurant in Southtown, San Antonio. With Rebelle, they're now well on their way to earning national attention. "It's an exciting challenge, not a daunting one," says Chef Bowers.
With Chef Bowers' gift for blending scintillating flavors and Goodman's aesthetic grace, this duo is a match made in heaven – which is what Rebelle looks like, if heaven is an enchanting, purple-hued dreamscape where the lusty libations and seductive cuisine never end.
For Chef Bowers, it's all about the flavor. While the dishes are certainly thoughtfully put together, you quickly lose sight of its beauty once you taste it. Chef Bowers calls it "high-risk" cuisine because if even one component of these highly composed dishes is not on point, the entire dish is essentially ruined.
What this means is Bowers never sleeps. He oversees the kitchen like a kingdom, but he's a benevolent king. His is the kind of restaurant people fight to work in and guests clamor to eat in.
Char-grilled Spanish octopus — Photo courtesy of Chef Stefan Bowers
It's no surprise then that the staff are equally kind, knowledgeable and passionate about, well, just about everything Chef Bowers sends out. The drinks, not to be overlooked, are elegant and delightfully boozy, an attribute of the drinks at Feast as well... but back to the food.
The concept is shared plates of elegant, extraordinarily fresh and diverse cuisine. 'Rebelle' is French for rebel and is their acknowledgement of the common use of French techniques used in the dishes, even though the menu is quite global. It's also the perfect description for these two men who are true to their own vision and no one else's. Some might also call them visionaries.
The menu includes the most succulent char-grilled Spanish octopus with braised corona beans and basil pistou, a decadent 32 oz. cote de bouef (bone-in ribeye with tarragon butter), perfectly-cooked veal sweetbreads with black trumpets and lobster knuckle butter, and rosemary and red pepper spiced goat shank, to name a few.
Truly, words can't adequately describe the piquant symphony that takes place on your palate. You'll have to taste for yourself.
For those staying in the downtown area, be sure to make time (and reservations) for this special restaurant. As they're also conveniently located near the Tobin Center for the Performing Arts, you might consider dinner before or after your event. Bon appetit!