Rebelle - 218 Bowery, NY

"The chef, Daniel Eddy, comes to Rebelle straight from the Paris restaurant Spring, a member of the loosely bound bistronomy movement. Bistronomy isn’t a style of cooking; it’s a reordering of priorities across the restaurant. The idea is to strip out expensive Michelin bait like linens so prices can come down and everybody can pay attention to the food again." - Pete Wells, New York Times