Ryan Wynkoop Dr. Jerry Peters, Chair Dr. B. Allen Talbert Dr. Levon Esters
REBEL Restaurant | 3763 Wynkoop Street | Denver, CO 80216 ... · REBEL Restaurant | 3763 Wynkoop...
Transcript of REBEL Restaurant | 3763 Wynkoop Street | Denver, CO 80216 ... · REBEL Restaurant | 3763 Wynkoop...
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REBELRestaurant|3763WynkoopStreet|Denver,CO80216|(303)297-3902
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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: [email protected]
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
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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
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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
(303)297-3902
www.rebelrestaurantdenver.com
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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
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Themenuchangesasoftenaspossiblebasedonwhatisavailable.
Itisconstantlyevolvingaswegetinspiredbydifferentseasonalingredientsinterestingbeerpairings,orjustaboutanyinspiredwhimthatpopsintoourheads.
FromRockyMountainoysters,lamb’shead,pigpartoftheday,bonemarrowsoup,pierogiesorsucculentseasonalvegetablestoagreatdes-sert—themenuisalwaysintriguingandadeliciousadventure.OurmenuisalwayspostedandupdatedonourwebsiteandonFacebook.
OUR MENU
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Whattheysayaboutus…
We proud to announce that we are ranked among
DENVER’S 10 HOTTEST NEW RESTAURANTSby ZAGAT
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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.
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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.
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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: [email protected]
Visit: 3763WynkoopStreet,
Denver,CO80216
www.rebelrestaurantdenver.com
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REBELRestaurant|3763WynkoopStreet|Denver,CO80216|(303)297-3902