Interesting. I don't pop in to Rebelle because I assume it's going to be full — though tables do always seem available online. Should Rebelle be on deathwatch? It has to cost more to operate than Pearl & Ash, no?
I just learnt Rose's restaurant is going to be called Le Coucou. I found this interview very confusing and slightly alarming: 'we want a restaurant that's like a Lutèce reboot, with classic French food'. But there's still going to be a NY branch of Chez La Vieille Adrienne? Neither restaurant sounds much like Spring. Is Stephen Starr's involvement worrying?
The New York Times went to see Daniel Rose.
...a student philosopher turned chef, and a Chicago native who climbed to the top of the Parisian food world 10 years ago with a tiny ingredient-obsessed Right Bank restaurant called Spring.
The contradictions continue: Now this champion of fastidious French tradition is returning to the United States in a partnership with Stephen Starr, the protean Philadelphia-based restaurateur who has the reputation, fair or not, of being more a blockbuster crowd-pleaser than a mentor to culinary brainiacs.
In his audition he prepared poulet en vessie for Mr Starr. One of the tributes to Soltner he's trying out is an Alsatian baeckeoffe.
Mr. Rose envisions Le Coucou as something of a “Lutèce reboot,” even though he never ate there. “Crazy, right?” he said. “I’m talking about what my idea of Lutèce is.”
He seems to be having some difficulty finding acceptable chickens in New York.