By now you've probably heard about Rebel Restaurant, if you haven't already eaten there.
Little of what they do there is conventional. The menu is divided into "easy eating" and "provoking." The marquee dish is half a pig's head. It's not a place for vegetarians or the finicky. Chef-owners Bo Porytko and Dan Lasiy want to push boundaries and, you know, rebel a bit.
Last weekend, Rebel celebrated its second birthday with sushi, karaoke and Harajuku girls. But you can go celebrate in your own way right now.
As you may have heard or guessed, it's in a weird spot.
They're in a fairly nondescript little building at 38th and Wynkoop -- sandwiched between Brighton Boulevard and the train tracks in an industrial area. I hope for their survival that that means the rent is really cheap.
Inside, though, it's relaxed, welcoming and a little funky.
OK, cocktail time.
This one, the Rebelfeather ($9), had a nice bite to it. It's made with Four Roses Yellow Label bourbon, house-made ginger beer, Bitter Truth Creole bitters and pink peppercorn garnish.
On the sweeter side: the Truly, Truly Outrageous ($10). I was sold on the pickled hibiscus petals, which you can't see floating at the bottom in this picture. It's got Coppermuse lavender vodka, Campari, Bertins elderflower lemon and Lillet Blanc.
To start: meatball parmesan popcorn.
Yes, it's as good as it looks. The meatballs are fried and that dusting of red is powdered marinara seasoning. ($6)
You don't have to share, but it's all so good, you'll want to.
These caribbean chilaquiles ($18) were pretty spicy, but maybe that's just because I aggressively loaded several jalapeños onto my first bite. This pretty little pile is made up of fried plantains, jerk-braised oxtail, papaya and avocado salsa and a sunnyside egg.
Here's the part where I remind you that Rebel Restaurant's menu changes often. I say that because you should really go get this pineapple roasted pork crepinette ($19) before it's gone. We were told we're only the third party to order this dish, so you've got a few weeks at least.
The pork is sitting on and topped with Olathe corn broth, roasted green chilies, masa dumplings and lime crema. The waitress said the pork is cooked for 6 to 7 hours and, yeah, it comes apart like the softest pulled pork.
Digest over some pinball.
Obviously.
