"At Lower East Side newcomer Rebel, there’s a chicken fricassee bathed in a spicy red sauce that flings off notes of garlic, thyme, and citrus — owing at least part of its flavoring scheme as much to West Africa as to France. The bird is tender as all get out, and comes accompanied by colored black by djon-djon mushrooms and twice-fried woody plantains that deliver a welcome crunch and prove perfect for dipping in the sauce." - Robert Sietsema
