![]() ![]() Anthony hotel is born again, washed in the water of a seafood transformation that seems all at once surprising, natural and somehow overdue. Rebelle understands the power of water.Īfter 2½ years of progressive polyglot cooking, the hallmark restaurant at the St. Throw water on your face, look in the mirror, and the day reboots. It fortifies us, sanctifies us, entertains us. #Rebelle 3 review full#Note: This is a full Taste Test review, with a star rating based on multiple visits. Mike Sutter /San Antonio Express-News Show More Show Less Mike Sutter /San Antonio Express-News Show More Show Less 22 of22 A model of the Eiffel Tower decorates a side table at Rebelle. The staircase to the upstairs dining room Mike Sutter /Staff file photo Show More Show Less 21 of22 Rebelle restaurant and its sister lounge Haunt are part of the St. Mike Sutter /San Antonio Express-News Show More Show Less 20 of22 Mike Sutter /San Antonio Express-News Show More Show Less 19 of22 Rockfish ceviche with red onion and avocado and fried tostadas on the side from Rebelle. Mike Sutter /San Antonio Express-News Show More Show Less 18 of22 Char-grilled oysters with garlic butter, foreground, and fresh raw oysters from Rebelle. Mike Sutter /San Antonio Express-News Show More Show Less 17 of22 The Rebelle decor includes a mirrored lion and fantasy prints. Mike Sutter /San Antonio Express-News Show More Show Less 16 of22 Thai-style crab cakes with a sauce made from peanuts, fish sauce and chiles from Rebelle. Mike Sutter /Staff file photo Show More Show Less 15 of22 Chocolate hazelnut torte with housemade strawberry ice cream from Rebelle. ![]() Tall columns with ornate capitals frame the bar at Rebelle restaurant at the St. Mike Sutter /San Antonio Express-News Show More Show Less 14 of22 Mike Sutter /San Antonio Express-News Show More Show Less 13 of22 An Envy cocktail, left, with vodka, St-Germaine and pear puree and a Pride cocktail with whiskey, apricot liqueur and mint from Rebelle. Mike Sutter /San Antonio Express-News Show More Show Less 12 of22 Beef tartare with mustard creme fraiche and crostini from Rebelle. Mike Sutter /San Antonio Express-News Show More Show Less 11 of22 Shrimp cocktail with apricot cocktail sauce from Rebelle. Mike Sutter /San Antonio Express-News Show More Show Less 10 of22 Grilled rib-eye steak with a roasted red pepper and a side of bearnaise from Rebelle. Mike Sutter /San Antonio Express-News Show More Show Less 9 of22 A long upholstered banquette in the front dining room at Rebelle. Mike Sutter /San Antonio Express-News Show More Show Less 8 of22 Seafood chowder from Rebelle. Mike Sutter /Staff Show More Show Less 7 of22 Grilled Spanish octopus with braised corona beans and basil pistou from Rebelle. Ruby trout crusted with salsa verde, pine nuts and red Fresno chiles, stuffed with shrimp butter and served with sauteed green beans from Rebelle restaurant at the St. Mike Sutter /San Antonio Express-News Show More Show Less 6 of22 mussels with chipotle salsa in a broth of Mexican beer and orange and a side of grilled sourdough from Rebelle Mike Sutter /Staff file photo Show More Show Less 5 of22 A view from the second-floor dining room shows the bar, ornate chandelier and long white banquettes of the main dining room at Rebelle. Mike Sutter / San Antonio Express-News Show More Show Less 4 of22 Green harissa shrimp with white wine, cream and cilantro from Rebelle Mike Sutter /Staff file photo Show More Show Less 3 of22Ī baker's dozen fresh oysters with apricot cocktail sauce, mignonette and chile oil from Rebelle restaurant at the St. Seafood cioppino, foreground, Arctic char with Swiss chard and onion panade, left, and a grilled lobster with garlic butter and lobster claw stuffing from Rebelle Mike Sutter /Staff file photo Show More Show Less 2 of22 ![]()
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