Downtown hotel restaurant reinvents itself with high-end seafood
For diners familiar with the current Rebelle menu, prepare for overwhelming change. Starting May 7, Rebelle at the St. Anthony hotel will completely revamp its menu and launch a new menu that makes ocean dwellers the star of the show.
Executive chef Stefan Bowers told the Express-News Monday that the new menu is all about filling a void for high-end seafood downtown.
“The market was wide open, and the goal is to create a clear picture to the locals and the out-of-towners of what we are as a restaurant,” Bowers said. “We have the steakhouses, chophouses, Latin restaurants and so forth, but there’s really no premier seafood restaurants anymore. About four to five months ago, myself and the guys working here ... we decided if we were going to do seafood, we were going to do it right.”
Bowers said that Rebelle has been experimenting with its seafood offerings for the past six months, offering nightly seafood specials that stood out as top sellers. The restaurant would routinely bring in big fish, such as 45-pound groupers, and all of the menu items featuring the fish would be sold out in two days.
On the new menu, broiled oysters and a grilled octopus dish will be carried over, and customers can still get a sizzling cast-iron steak, but nearly everything else will hit the chopping block. The new menu will feature 10 seafood entrees, including a lobster dish and blackened redfish, with entree price points that are in line with current Rebelle pricing ($20 to $40 each).
“I think a restaurant has to constantly pump fresh blood through itself, especially a hotel restaurant,” Bowers said. “To me, it’s a no brainer. We should have done this two years ago. My dad used to say, ‘Find a market that isn’t being met and get into it.’ That’s what we’re doing.”
Rebelle, 300 E. Travis St., 210-352-3171. Hours: 5 p.m. to 10 p.m. Mondays through Saturdays, 10:30 a.m. to 2:30 p.m. and 5 p.m. to 9 p.m. on Sundays. Facebook: Rebelle.
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