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Restaurants & Bars 2

Ribelle's New Brunch 1/26/14

opinionatedchef | Jan 26, 201406:53 PM

This was Ribelle's first brunch -offering weekend, beginning yesterday.
At this point, no reservations -as you might suspect, so we thought the twitter culture (Ribelle still has no real web presence) might have sold out the place, but we arrived at 1:40 today and a number of seats were open. Tim was on the line and manager Theresa was as smiley as can be (actually surprising as we heard 7 day weeks have been standard for them since they opened.) MCSlim and other reviewers say it's better to wait for a restnt to settle before judging it, but we both wanted to be supportive, and were excited at the menu when other brunch places haven't thrilled us lately. (Plus, we really needed to forget all that wasted time last night picking up dishwater soups at No.1 Noodle House.)

We had a hunch that the resident perfectionists would have things under control already, and they certainly did, complicated menu et al. We ordered almost half of the items, and, of course, brought some home for late night supper. We wanted youall to hear the details, so to share the love.

Biggest winner/you HAVE to get this was
the large Potato Raviolo w/ egg yolk, topped by Beef with Salsa Verde and ....... Our Wows were very audible on this one. Different flavoring from his Oxtail over egg and grilled romaine w/ spicy sauce - that first swooned me at Strip T's, but Tim certainly does have a way with shreddy beef over things! The salsa verde was just the perfect killer condiment to knock this dish out of the park.

Runner up fav was the inadequately described Bagel and Antipasti. Can you believe they're making their own bagels? Man, that is some Hot work. Sesame and poppy seed combined in a beautiful crunchy exterior and warm moist chewy interior, with condiments including a fish rilettes, marinated himeji mushrooms and l'pippenannie creamy cow's milk cheese.

Other delicious dishes:
Truffle egg toast w/ shishito peppers (has been a dinner dish)
Polenta, soft, with sweet elements of miso squash and candied pecans and...... (I would actually change this dish and make the bacon a more prominent accent. Too sweet for me as is.)
Ribollita - bean, kale and bread stew
Greens- stir fried, with robiola cheese and......
Bomboloni ( beignets)with Espresso Pastry Cream

Aspall dry U.K. cider was a big hit w/ My Love. Service was seamless. Music was really fun.
We're hoping he will keep that Raviolo dish (we were given a few questions survey before we left.) and we're looking forward to returning.

see today's full menu:

http://boston.eater.com/archives/2014...

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