When I met with Mike Saperstein and Evan David last month for a "sneak peek" tour of Rebel House -- which debuted to the public for dinner service on Friday -- the conversation inevitably turned to the restaurant's opening timeline. The deadline had seemed to have been pushed back at least half a dozen times, with little teases of "coming soon" and "making final tweaks to the menu" trickling out of the restaurant's Facebook page for months.
The pair observed that although they would've liked (in theory) to have been up and running earlier in the year, they weren't going to open the doors until they were absolutely certain the space, staff, and menu were ready for public consumption. It's a pragmatic and safe approach to operating a business in a climate in which restaurants come and go like city buses, but at the same time, I thought; Gah; Just open already. If the opening weekend's performance was an accurate indication, Saperstein, David, and crew made the right decision.