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Anyone else think ribelle (brookline)?is trying too hard?

chefboyardee | Oct 14, 201305:46 PM

First off prop for restauranteurs trying new things and flavors. I'm known to complain that we don't have as inventive of a restaurant scene as other cities, so trying new flavors and combos are a big plus to our city. Went to ribelle about 4-6 weeks ago. Enough has been written on the noise, and ppl enjoying their food, so maybe it's just me, but it really feels like the food tries to hard to be different. I had the polenta ( I think? It was served in the corn husk) and that was great. Also had some cauliflower app (not impressed) and the duck with Asian dumplings. It just did not work off me, Loire flavors are being forced. I know the momofoku alum connection, but at momofoku, the weird flavors blend well off me, at ribelle it just doesn't come together for me. I felt the same at strip-t. Why leave the foot on the fried chix? Does it taster better fried? No, it's just for effect. Same at ribelle, cool ingredients, that didn't gel for me. Almost the antithesis of comfort food. Other than that, the wine list is fun, and I will try again and hope maybe it was what I ordered, especially since I can walk there. Not really a review, sorry, just wondering if others feel the same as I did.

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