Rebellion Bar & Urban Kitchen (748 Camp St., 504-298-7317; www.facebook.com/nolarbk), the newest addition to the expanding Warehouse District restaurant scene, is now open for lunch.
The new American gastropub is the first restaurant venture for owners Seung Hong and Michael Tran, who took over the former Phil's Grill space earlier this year. Executive Chef David Dickensauge is a Commander's Palace and Galatoire's alum and most recently helmed the kitchen at Baton Rouge's Bin 77 Bistro & Wine.
Brick walls line a long a hallway that leads to two large dining rooms, which can accommodate about 100 people, and a shaded patio seats 25. Ample bar space exists in the restaurant's front room, where floor-to-ceiling windows overlook a sleepy stretch of Camp Street.
While dubbed modern American, the menu has a distinctly global component and is heavily influenced by Asian flavors and techniques. There are small plates, salads, sizable and shareable entrees including ramen, stew and noodle dishes. Kimchi and Oaxacan cheese empanadas are served with chimichurri creme fraiche, and kale slaw salad with carrots, pecans and Cotija cheese is sprinkled with sake-soaked raisins and dressed with spicy wasabi cream.
A section titled "street breads" includes hoisin-braised pork belly and Korean-style short rib sliders. Shoestring katsuo fries come tossed with bonito flakes and topped with crispy nibs of nori and are served with miso ketchup.
The restaurant serves lunch from 11 a.m. to 3 p.m. Monday through Saturday. Dinner service will be added when the restaurant obtains a liquor license, Hong says.