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Kin Man Hui /San Antonio Express-News Show More Show Less 15 of15 Rebelle’s private dining room opens up into the main is visible from the main floor. Kin Man Hui /San Antonio Express-News Show More Show Less 14 of15 The bar at Rebelle, surrounded by floor-to-ceiling columns, serves as an anchor of the main dining area. Kin Man Hui /San Antonio Express-News Show More Show Less 13 of15 With or without a pulsating soundtrack, the atmosphere of Rebelle evokes the feel of a nightclub. Kin Man Hui /San Antonio Express-News Show More Show Less 12 of15 One part of the main floor’s dining area at Rebelle offers a view into the kitchen. Kin Man Hui /San Antonio Express-News Show More Show Less 11 of15 Walk up the staircase into the second floor dining area and a balcony dining space. Kin Man Hui /San Antonio Express-News Show More Show Less 9 of15 Crème brûlée with candied hazelnuts, raspberry and meringue Kin Man Hui /San Antonio Express-News Show More Show Less 10 of15 The GBLT with herbed goat cheese, tomato, bacon, Bibb lettuce with a verjus aioli and potato chips. Kin Man Hui /San Antonio Express-News Show More Show Less 8 of15 A quick stroll up a staircase leads to a dining area that allows guests to gaze over the bustling restaurant below. Kin Man Hui /San Antonio Express-News Show More Show Less 7 of15 Charred beets with crème fraîche, malted peanuts, cilantro, curly endive and preserved lemon. Expect this spot to fill quickly when the weather cooperates. Anthony Hotel Kin Man Hui /San Antonio Express-News Show More Show Less 5 of15 Broiled oysters Kin Man Hui /San Antonio Express-News Show More Show Less 6 of15 The balcony at Rebelle overlooks Navarro Street. Kin Man Hui /San Antonio Express-News Show More Show Less 4 of15 Rebelle at the St. Kin Man Hui /San Antonio Express-News Show More Show Less 3 of15 A quick stroll up a staircase leads to a dining area that allows guests to gaze over the bustling restaurant below.
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The pieces of fish are served with baby greens, carrots, cucumber, grapefruit, avocado, pepitas and a lemon vinaigrette. Kin Man Hui /San Antonio Express-News Show More Show Less 2 of15 Salmon cured in Pernod has a touch of anis flavor. Travis St., 21, rebellesa.The tender chargrilled Spanish octopus is served with braised corona beans and a basil pistou. In other words, what are you waiting for? The pistachio cake is a lovely pastry, with a lemon curd and candied ginger adding more flavors and textures-but the star of that dish was and still is the ice cream.Īnd that happy hour-$3 boozy oyster shooters, $2 East Coast oysters, great prices on some classic cocktails and slap-yourself-good deals on the Rebelle burger and those broiled oysters. The brown butter ice cream that accompanies a pistachio cake also made the cut. That’s another dish that survived the concept change, and it’s also a must-try on a menu filled with hits. Anthony menu from the 1950s, received a modern makeover with fresh spinach, Gruyère and a creamy béchamel sauce to create a sensation that’s retro yet modern. People are noticing, because even on a weeknight this summer, the dining room was mostly full.Ī spinach pudding, once a beloved staple on the St.
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The pulsating nightclub soundtrack and violet glow that infuses the interior still set the mood, while the service balances friendliness and attentiveness with strong knowledge of the menu. Bowers has entrusted the kitchen to chef de cuisine Alan Dale Nelson, who leads with consistently strong performances. Rebelle feels new and different, yet familiar. It illustrates Bowers’ carefully controlled culinary mayhem that he also showcases at Feast, Battalion and the new Playland pizza spot. They share company with a new dish that will rock your world: the rich, creamy, garlicky grilled lobster, which contraposes light char with the brightness of a luxuriously herbaceous sauce and touches of crispness from candied garlic. The octopus and grilled Gulf oysters made it onto the new menu and they’re still brilliant. Now it fills two glaring needs in this city: A top-notch seafood destination and a happy hour that’s worth a special trip downtown. It had to be something that was immediately tangible.” “I needed to think like a guest, and the guest thinks in big pictures. Its biggest handicap was that it didn’t have one,” Bowers says. Anthony Hotel into a seafood-centric dining temple. Then earlier this year, chef and partner Stefan Bowers and his team (which includes partner Andrew Goodman) decided to shift the focus of their destination restaurant at the St. Its octopus with braised Corona beans and basil pistou vaulted to rarefied heights, while pools of rich garlic herb butter lifted Gulf oysters far higher than they could ever reach on their own. When Rebelle opened in 2015, it already offered some of the city’s most clever and well-executed seafood dishes.