Rebel

"Rebèl Restaurant & Bar offers an authentic Haitian dining experience with a vibrant atmosphere. Located on the Lower East Side, it is known for its Haitian cuisine and lively ambiance, making it a popular spot for those seeking a taste of Haiti in New York." - Cori Murray

"You probably don’t like to celebrate your birthday the same way every year. Sometimes, you want a night out that’s the equivalent of lying on an inflatable mattress in a pool. Other times, you’re in more of a rave mood (even though you’ve never been to a rave). For the latter, plan a meal at Rebel on the LES, where you'll find rainbow globe lights, plenty of rum cocktails, great Haitian food, and usually a live band or a DJ." - bryan kim, neha talreja, kenny yang

"This Haitian restaurant presided over by chefs Marie Charles and Dominique Hermann makes some very stylish cocktails (don’t miss the Barbancourt rum, which is featured in several), but the food is equally compelling. The restaurant occupies a comfortable corner location with plenty of windows, decorated with paintings, including portraits of Jean-Michel Basquiat and Chadwick Boseman. The food includes malanga fritters called akra; fish filet in Kreyol sauce (rich and tomatoey); griot pork confit in big chunks accompanied by pikliz, a spicy relish; and chicken wings in a variety of styles." - Robert Sietsema, Eater Staff

"When you walk into Rebel on the corner of Stanton and Clinton, you’ll either turn around immediately because you're not sure if you're in a restaurant, or start looking for someone to charge you a cover. On any given night, there's either a live band or a DJ with rainbow globe lights going every which way. It feels like a party, but that isn't the only reason why you come here. The Haitian food—like the tender griot and Barbancourt mussels—is worth seeking out." - Bryan Kim, Neha Talreja, Kenny Yang

"When you walk into Rebel on the corner of Stanton and Clinton, you might do one of two things: turn around immediately because you're not sure if you're in a restaurant, or start looking for someone to charge you a cover. On any given night, there's either a live band or a DJ with rainbow globe lights going every which way. It feels like a party, but that isn't the only reason why you come here. The griot is fatty and tender like it should be, and the Barbancourt mussels (our favorite dish) come in a pool of slightly spicy and garlicky broth made with Haitian rum and other secret ingredients that we couldn’t pry out of our server." - Nikko Duren, Carina Finn Koeppicus, Kenny Yang