Rebel House in Boca Raton is known for its ever-changing menu. When a new season rolls around, executive chef and partner Mike Saperstein rolls out an entirely new menu, dishes rife with seasonal ingredients showcasing the best of fall, winter, spring, and summer bounty.
One month can feature a hearty winter quail, a feature that will eventually give way to a tender spring lamb while sweet spring ramps replace steaming bowls of parsnip soup. Of course, core items and house favorites remain, but various components change to match the season.
This week marks the start of the restaurant's latest flux. The menu highlights locally caught fresh catches like wahoo and Florida lobster and seasonal fruits like peaches and watermelon.
But it's a favorite dish filed under "starters" that caught our eye.
We Believe Local Journalism is Critical to the Life of a City
Engaging with our readers is essential to New Times Broward-Palm Beach's mission. Make a financial contribution or sign up for a newsletter, and help us keep telling South Florida's stories with no paywalls.
Support Our Journalism
Although most of these dishes are sized perfectly for sharing, you might not want to do so with the burrata plate, which arrives with fresh mozzarella cheese, its liquid-cream interior infused with a house-whipped truffle purée. The dish hits all the elements, from tender, warm roasted figs and crunchy toasted walnuts to fresh-shaved slices of black summer truffles. The final touch: Saperstein's own house-cured duck prosciutto — currently available alongside a spicy garlic or mojito-spiked lomo, truffled salami, and culatello — ruby red slivers of salt-cured meat that lend a delicate savoriness to the dish.
The plate is finished with a Jackson Pollock-like spackling of color: a few dots of crimson port gel, a vibrant green grape purée, and coal-black onion ash — onions that have been grilled and dehydrated, then charred to a smoky, bitter finish. Pair it with the popular Sweet Revenge summer-inspired cocktail (back for a limited time), a combination of roasted poblano-infused vodka, jalapeño simple syrup, lime juice, and fresh watermelon purée.
Nicole Danna is a food writer covering Broward and Palm Beach counties. To get the latest in food and drink news in South Florida, follow her @SoFloNicole or find her latest food pics on the BPB New Times Food & Drink Instagram.