Daniel Eddy, chef at sleek French newcomer Rebelle (218 Bowery; 917-639-3880), cooks elevated neo-bistro fare like espelette pepper-spiked lamb tartare bolstered by green chickpeas and yogurt. But while most of the food served in the crisp, high-ceilinged Lower East Side room references classics while updating them, pastry chef Jessica Yang’s clafoutis-for-two ($20) takes an old-school route and scores a big, buttery A+.
Delivered to the table in an oval ceramic baking dish, the custard, with its burnished top, hides delectably creamy innards. When the restaurant first opened, the dessert showcased juicy sour cherries. The kitchen now plunks down fat champagne grapes into the batter, nudging the sumptuous treat into flaugnarde territory. Perfumed with the fruit’s floral sweetness and served with lime-zested whipped cream (chantilly here, natch), Yang’s clafoutis adheres to simplicity in suave Francophilic style, with mouthwatering results.
The Village Voice is counting down to our Best of New York City issue in October. We’re combing the city every day, one dish at a time, to guide you to the most delicious food in NYC. These are our 100 Favorite Dishes for 2015, in no particular order, save for the top 10. To read about previous dishes, browse our 100 Favorite Dishes page.