Ribelle Now Has Nightly Tasting Menus

From left: Pastry Chef Jake Novick-Finder, Chef and Owner Tim Maslow, Beverage Director and General Manager Theresa PaoPao, and Bar Manager Sean Woods.

When I spoke with Ribelle’s Tim Maslow in early March, he admitted that he’d soon be switching around the format of his menu to something that would be “a sigh of relief” for his customers and waitstaff. Starting tonight, March 13, Ribelle will have a smaller, more truncated “alla carta” menu, to go along with two tasting menus complete with wine pairings by Beverage Director Theresa PaoPao.

The first is a five-course “degustazione di pasta” (pasta tasting, $59), that will showcase Maslow’s wizardry with fresh pastas like his gnocchi with mussels and saffron and his pappardelle bolognese with kale and pork cracklings:

degustazione di pasta + beverage pairing

chitarra carbonara + pea greens, guanciale,  pecorino

gnocchi  + mussels, saffron, nage, herbs, preserved lemon

squid ink fideos + shrimp, almond, parsley

pappardelle + bolognese, kale, pork rinds

olive oil ice cream + chocolate shell

The second, a 9-course “pieno di degustazione” (full tasting, $89) will feature a selection curated from both the “alla carta” menu as well the Maslow’s arsenal of seasonal dishes [he’s experimented with over 200 different plates since opening less than a year ago].

pieno di degustazione + beverage pairing

mafalde + robiola du latte, shiitake oil, pangrattata, parsley

smoky oysters + fennel, orange, pistachio, buttermilk

salsify + black truffle, onion, fennel, trout roe

parsnip rice + shrimp escabeche, sage brown butter

chestnut gemelli + chicken, ricotta salata, frisee, burnt butter raisin

lamb neck + pipperade, 6 minute egg, umami crisp

chicories + raw and charred, squash, parmesan, prosciutto

2 sweet courses

Previously closed on Tuesdays, Ribelle is now open seven days a week starting at 5 p.m.They will also be open for brunch on both Saturdays and Sundays from 11 a.m. – 2:30 p.m.