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REBELRestaurant|3763WynkoopStreet|Denver,CO80216|(303)297-3902
Rebel’sprimarygoalistoinstillasenseofcommunitywithsharedseating,adventurousbitesandanopendialoguebetweenstaffandpatroninanunpretentious,friendlyenvironment.
Theemphasisisonsharinglifeexperienceswhiletryingplentyofdifferentfoodanddrink.Theatmosphereisfun,interactive,creativeandrebellious.Weencouragemeetingnewpeople.Basically,imagineyourlocalwateringhole,butonhipstersteroids.
Ourfoodisinnovative,withastrongnostalgicundertone.Rememberthefoodyouategrowingup,butwithamoderntwist—alwaysevolvingwiththetimesandchangingtastes.Ourfocusisonsmallbites,snacks,andlargesharedplates.Weoffernewtakesonunderutilizedpartsandoffal;andstresssustainableoverlocal.Dishesareclean,simple,notover-thought.
It’sfoodthatyouwanttoeatoften,butcannotfindelsewhere.Themenuchangesregularlyandreflectswhatinspiresusatthemomentaswellastheseason.
Servingfoodanddrinkforunseriouspeople,Rebelistheoppositeofwhatyouthinkarestaurantshouldbe.Wefirmlybelievethatlifeistooshorttobetakentooseriously.Thefoodindustryhasbecomeabelovedpartofourcurrentculture,soweseektheeverillusive“fun”diningexperience.Atourcore,webringpeopletogethertoembracelifewiththestrongbondthatfoodanddrinkprovides.
REBEL Call: (303)297-3902
email: rebelrestaurantdenver@gmail.com
Visit: 3763WynkoopStreet,Denver,CO80216
hours: Monday: 5-10ish...
Tuesday: 5-10ish...
Wednesday:5-10ish...
Thursday: 5-10ish...
Friday: 3-11ish...
Saturday: 3-11ish...
Sunday: closed
ABOUT REBEL
OUR TEAM Webelieveyoushouldknowwhoiscookingyourfood.Socomegettoknowus,maybeshareabeerwhilewediscusswhatdrivesuswhileenjoyingthefruitsofourlabor.
Bo Porytko — Chef/OwnerBoPorytkowasborninMorrisPlains,NJ.HeattendedtheculinaryprogramatTheArtInstitueofSanDiego.
HesharesthesamepassionforuniquedishesandexpirementationasDanLasiy,buthealsostartedcookingbecausehethoughtitwouldbehelpfulintheladydepartment.Thisisyettobeseen.
Kyle Foster — ChefKyleFosterspentthelastfouryearsatColtandGrayasChefdeCuisine.Recently,hesteppeddowntoconcentratemoreontheircharcuterieprogramandtohelpushereatRebelRestaurant.
ComeforhisTakoyakiBallsstayforhisbiscuits
Steve Boensch — General Manager
AnativeofPhiladelphia,PA,StevemovedtoDenverin2014.Hebeganhiscareerinthebackofthehousecookinginfamilyrestaurants.HelatermovedtoChicagowherehetransitionedtothefrontofthehouseandgainedalotofknowledgeaboutcraftbeers.
Dan Lasiy — Chef/OwnerChefDanLasiywasborninLivingston,NJandattendedJonhson&WalesUniversityinProvidence,RIwhereheearneddegreesinculinaryartsandculinarynutrition.
Aftercookingprofessionallyfor12years,heandhislife-longfriend,BoPorytkoopenedRebelRestaurant.
DanandBoshareapassionforfoodandthewayitbringspeopleto-gether.Rebelisaculminationofeverythingthathasinspiredthemovertheyears.Itpayshomagetofoodhistorybututilizesanewerapproachtowhatarestaurantcanbe.
www.rebelrestaurantdenver.com
OUR SPACE…ComebeapartofanewkindofdiningexperienceinDenver.Ourretro-moderninteriorseats57.Additionalseatingfor16onthebackpatio.Walk-InsOnly....exceptforpartiesof6ormore.
hours: Monday:5-10ish... | Tuesday:5-10ish... | Wednesday:5-10ish... | Thursday: 5-10ish... | Friday:3-11ish... | Saturday:3-11ish... | Sundayclosed
Communalseating Leaveanoteontheblackboard
REBEL 3763WynkoopStreet,Denver,CO80216
rebelrestaurantdenver@gmail.com
(303)297-3902
www.rebelrestaurantdenver.com
Leavepretensionatthedoorandhavesomeseriousfunwithsomeunseriouspeople.
hours: Monday:5-10ish... | Tuesday:5-10ish... | Wednesday:5-10ish... | Thursday: 5-10ish... | Friday:3-11ish... | Saturday:3-11ish... | Sundayclosed
Greatwallpaper Ourwallherbgarden Amonkeydrinkingbuddy
ComebeapartofanewkindofdiningexperienceinDenver…sophisticateddiningiinacasual,communalatmosphere.
Communalseating Leaveanoteontheblackboard
Themenuchangesasoftenaspossiblebasedonwhatisavailable.
Itisconstantlyevolvingaswegetinspiredbydifferentseasonalingredientsinterestingbeerpairings,orjustaboutanyinspiredwhimthatpopsintoourheads.
FromRockyMountainoysters,lamb’shead,pigpartoftheday,bonemarrowsoup,pierogiesorsucculentseasonalvegetablestoagreatdes-sert—themenuisalwaysintriguingandadeliciousadventure.OurmenuisalwayspostedandupdatedonourwebsiteandonFacebook.
OUR MENU
Whattheysayaboutus…
We proud to announce that we are ranked among
DENVER’S 10 HOTTEST NEW RESTAURANTSby ZAGAT
Westword
REBEL RESTAURANT NOW SERVING MODERN UKRANIAN MENU IN RINOA former dive bar gets an upgrade.
LINDSEYBARTLETT
ThevisionofRebelRestaurantownersBoPorytkoandDanLasiyisfinallyareality.….TheduohascreatedabrightandwelcomingspacewithamenuthatstaystruetotheirUkrainianbackgroundintasteandpresentationwhilealsoexploringcarefullychoseninternationalflourishes.
ThoseincludeLasiy’sfavoriteonthemenu—rawpinksnapperwithherbal,floralandfragrantcomponentsofherbjus,oliveoil,cucumber,greentobiko(flyingfishroe)andadashofseasalt.Onedinersaiditwaslike“eatingalilipad.”Lasiyexplainsthattherewillalwaysbearawfishdishonthemenu,varyingdependingonthequalityandfreshnessoffishavailablethroughouttheyear.
AlsobalancingAsianingredientsisthefriedkimchicroquettes,alsoknownaskimchi-in-one-bite,acreamyshrimpandpastapocketcoveredwithcrunchytempura,spam,seaweedandseatedatopafried-eggaiolisauce.Minimalistandcharmingvegetarianconfitpotatoesutilizepurpleandyellowfingerlingshighlightedbyblackgarlicaioliandgrilledmushroomsandspringonionstoletamorerusticsideshinethrough.Inacreative,Ukraniantwistontrendychickenandwaffles,Lasiyshowsoffwithcrunchyfriedchickenliverpairedwithasoftryepancake,honeybutter,andtoppedwithanover-easyegg.
Rebel’smenuwillalwaysincludeawhole,roastedan-imalhead;ameatylambskullistheinauguralmenu’saudaciousofferingthatshowshowLasiy(who’salsothechef)planstousethetinykitchentobalancetheaccessibleandhomeywiththedaringandbold.Butvegetablesalsogettheirdue,somethingthatmaynotseemobviousatfirst—especiallywithalambheadstaringatyou.
Thediningroomfeaturesaseriesofcommunitytablessurroundingabutton-upblackandredbar.Achalkboardinthebathroomhallwaywelcomesartiststoscribbletheirtruth.Acommonthreadwoventhroughthespaceistheowners’appreciationforlocalart,includinganexteriormuralbylocalartistsJaimeMolinaandPedroBarrios.
Rebel Restaurant Makes Its MarkDon’t miss Rebel’s beef rib.
JOHNBROENING
LocatedatthewrongendofBrightonBoulevardinwhatusedtobeabikerbar,thejust-openedRebelRestaurantis,likeanynumberofsimilarcutting-edgeestablishmentsinNewYork,Portland,andLosAngeles,ahappyshotgunmarriageofhighandlow.Rebel,whichopenedonJuly15,serveswine—andwinecoolers,abeverageIneverthoughtwouldseearevival.ThenightIwasthere,thebartenderseemedtobewearinggymshorts.Theplaceisdeckedoutwithskull-and-crossboneswallpaperinthebathroomandoffbeatknickknacksinthediningroomfromchef-ownerDanLasiy’sbachelorpad.Thereclaimedtablewesatathada’70swet-barrainbowfinishtoit.
Thefood,preciseandhearty,arrivesonestate-saleboughtmismatchedfloralplates;thedrinksareservedinfaux-crystalgoblets(“grandmachic!,”ourserversaid).Lasiy,whoworkedwithmeatDuo,grewupinaUkrainianenclaveofNewJerseyandtherearepierogistuffedwithmushroomsandfoiegras,andbabka(Polishsweet,yeastedbread)garnishingapannacottaonthemenu.Thereisdelicatenori-wrappedsnappercrudoservedinabrightgreenbathofcucumberandherbs,andanimposingandperfectlycookedwholelamb’sheadwithacrownofmicrogreens.Whenwewerethere,LasiywastinkeringwithaniceboxdessertmadewithMr.Pibb,DrPepper’sdownmarketcousin.
Thetwodisheseveryonewillbetalkingabout:asmallplateofroastedpotatoes,firstconfited,thensmashedandcaramelized,accompaniedbyadeeplyflavoredblackgarlicaïoli;andahugehunkofbeefribstillonitscaramelizedbone,braisedandthengriddledsoitsexteriorisascrispastoast.Theribissmearedwithhotpeppersauceandacoleslaw-typedressingandgarnishedwithmustardgreens,peanuts,cilantro,andtornpiecesofsteamedbun.
ZAGATS
Rebel RestaurantItallstartedwithaKickstartercampaignforNewJerseytrans-plantsandchefsBoPorytkoandDanLasiy,whooriginallyenvisionedopeningarestaurantinsideDenver’sBlackShirtBrewing.ThoughthedealwithBlackShirtdidn’tpanout,thetwochefsnonethelessraised$25,000.ThatchunkofchangeenabledPorytko(mostrecentlyofSpuntino)andLasily(JohnBroening’sformersouschefatDuo)toopenRebelinafree-standingbuildingonthenorthernfringeofRiNo.Whileit’sbeenopenonlyaweek,theeclecticNewAmericanrestaurantisalreadyDenver’ssmashhitofthesummer.
The57-seatinteriorspacebeatstoaplayful,retro-modernvibewithfunkyartadorningthewalls,mismatchedchinatablewareandbrightsplashesofcolorthroughout.There’sadditionalseatingfor16onthebackpatio.
PorytkoandLasiyoutfittedtheinteriorswithmulti-pat-ternedtintiles,paintedwhiteyetaccentedhereandtherewitheye-catchingpopsofredandchartreuse.Theseatingisstrictlycommunal,withfivecustom-craftedtables,alldesignedtoencourageconversation.“Havingallcommunitytableswasverydeliberate,”saysPorytko.“Wewantpeopletointeractandengagewithoneanother,andwewantstrangerstobecomefriends,”headds.
Thebar’sstrikingcoppertopissetagainstaweath-ered-brickwall,whiletheold-schoolcherrychairstuft-edwithsilverbuttonscontrastbeautifullyagainsttheblack-leatherbarfrontembellishedwithredmetalaccents.
Alivingindoorgarden,flushwithedibleflowersandherbs,flanksonewall,andeverythingthat’splanted,fromthesquashblossomstothechocolatemintandbasil,isutilizedindishesorcocktails.
“Thewholeideabehindthemenuissustainability,”saysLasiy.ThePorytko-Lasiyteam’sinnovativeofferingsincludeawholelamb’shead(pictured),presentedonasilverplatterwithtongs.Andthoughit’sdefinitelyaconversationpiece,it’snotthereforshockvalue.“Ifyou’regoingtoeatananimal,ourphilosophyisthatyoushouldeatthewholeanimal.Andwhileweservealamb’shead,ittastessimilartoshortribs,whichisadishthat’sfamiliartomostpeople,”explainsLasiy.Thegoalistopushtheculinaryenvelopewhilekeepingthingssimple:Pigears,forexample,arepairedwithpopcorn;awholefishisservedwithbrown
butter;andfriedchickenliversareplatedwithayolkyeggandhoneybutter.
Oneofourfavoritedishesisthepierogistuffedwithfoiegrasandmushrooms,swipedwithsourcreamandsprin-kledwithfreshdill.BothLasiyandPorytkoareUkrainian,andthisdish,inparticular,showcasestheirroots.
Thecocktailprogram,overseenbybarmanagerJasonRandall,whospearheadsthebarprogramatSpuntino,featuresclevercocktailsthatfocusonsmall-batchspirits,housemadetonicsandsodas(birchbeer,forexample)andexcellentshrub-basedsyrups,includingacharredpeach,basilandbalsamicshrub.It’sonlyaspecialatthemoment,butthepricklypearshrubcocktail(pictured)withrum,toastedfennelandpinkpeppercorns,isascene-stealer.Thebeerlistfeaturesfivedrafts,includingbrewsfromCrookedStave,RatioBeerworksandTRVEBrewing,alongwith12craftbeersandcidersbythebottle.Alsoonoffer:asmallbutesotericwinelistthatzigzagsfromAustriatoSouthAfrica.
Randallalsopourswinecoolers,whichinitiallystartedoutasajoke.“Ibroughtupservingwinecoolerstobefunny,butIactuallylovetakingsomethingthat’sintend-edasajokeandturningitintosomethingserious,”saysRandall,whoadmitsthathehasanaffinityfornostal-giaandkitsch.AndRandall’swinecoolersareafarcryfromtheBartles&Jaymeswinecoolersthatcollegekidsstockintheirdormrefrigerators.Here,they’remadewithprosecco,wine,herbsandfresh-squeezedfruitandveg-etablejuices,includingcantaloupe,cucumber,kiwiandstrawberry
ProvingthatRebeldoesn’ttakeitselftooseriously,there’sachalkboardwallbetweenthebathroomsthat’sscribbledwithmusingsandmessagesfromguests,mostofwhicharenotesofcongratulationsonarestaurantthat’sshapinguptobesummer’sbiggesthit.
TheDenverPost
ENTERTAINMENTFOOD&DINING
SpecialtoTheDenverPost
Rebel Restaurant’s Black Garlic AioliJOHNBROENING
DanLasiy,whowasmysouschefwhenIwasatDuo,justopenedRebelRestaurantinthebustlingRiverNorthneighborhood.DancalledhisrestaurantRebelforareason:heaimstodothekindoffoodyoudon’talreadyfindeverywhereinDenver:sonotunatartareorbigsteaksorroastedbeetsalads,andinsteadunexpectedanddeliciouspreparationsofthingslikewholeroastedlamb’sheadsandBeefTonguewithBeerandCheeseSauceandasaladwithpickledplumsandGreenGoddessDressing.
OneofthebestdishesIateatRebelwerepotatoesthathadbeenslow-cookedinfatandthensmashedandcaramelizedonthegriddle.Thepotatoesweregarnishedwithspringonionsandadeeplyflavoredaiolicreatedwithblackgarlic,aChinesecondimentthatismadebyslowlycookingwholeheadsofgarlicuntiltheyarethoroughlycaramelized.Danrightlycallstheendproduct“anumamibomb.”
Itisdeliciousonpotatoes,butitmakesagreatsauceforgrilledsteakaswell.
BlackGarlicAioli
Makesabout1quart.Note:blackgarliccanbepurchasedatanyAsiansupermarket.
Ingredients
1blackgarlicbulb,clovespeeled
3eggyolks
4tablespoonsricevinegar
1quartcanolaoil
Saltandpeppertotaste
Directions
Withthebackofaknife,mashgarliccloveswithsmallamountofsaltagainstacuttingboarduntilafinepasteofblackgarlicisformed.
Inablenderorfoodprocessor,addmashedgarlic,eggyolks,apinchofsaltandricevinegar.Replacelidandturnfoodprocessoron.Slowlydrizzleallofthecanolaoilintofoodprocessor,beingcarefultonotbreaktheemulsion.Ifemul-sionseemslikeitisbreaking,addafewdropsofcoldwater.Turnoffblenderandcheckseasoning.Addfreshgroundblackpepperandmoresaltorafewmoredropsofvinegarifneededandblendonelasttimetoincorporatepepperandaddedseasonings.Transfertoanairtightcontainerandstoreinrefrigeratoruntilneeded.
TALK TO US Contact: BoPorytko
PHone: (303)297-3902
email: rebelrestaurantdenver@gmail.com
Visit: 3763WynkoopStreet,
Denver,CO80216
www.rebelrestaurantdenver.com
REBELRestaurant|3763WynkoopStreet|Denver,CO80216|(303)297-3902
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