Tuesday - Thursday 5:30 - 9pm
Friday & Saturday 5:30 - 11pm
Saturday 11:30 - 3pm
Sunday 11:30 - 5pm
11am - midnight
Branden is co-owner of Pearl & Ash and Rebelle restaurants. He started his restaurant career in Grosse Pointe, Michigan in 1998. Moving to Chicago, Branden spent six years working at Alinea, Blackbird, Avec and Tru. Branden then moved to New York to work at The Modern for Danny Meyer in 2008. From there, moved to positions at Jean-Georges, Benoit, The Mark Hotel, The Hotel Williamsburg, and The Red Rooster. In November 2012, Branden partnered with Alessandro Zampedri and Patrick Cappiello to open Pearl & Ash. In April 2015, Branden opened Rebelle with Patrick and chef Daniel Eddy, formerly of Spring in Paris, near Pearl & Ash on the Bowery. Branden currently resides in Manhattan’s Lower East Side.
Daniel, a native New Yorker, began his culinary career in 2004 with Michael Psilakis’ first restaurant, Onera. Over the next four years, they opened Dona, Anthos, and Mia Dona. Following his time with Chef Psilakis, Daniel decided to travel, ultimately landing in Paris in 2009, where he had a chance to work with Daniel Rose at acclaimed restaurant, Spring. Soon after, Chef Rose offered Daniel a post in the opening of his new restaurant. In May 2010, he returned to Paris, and after a year and a half, Chef Rose promoted Daniel to Sous Chef de Cuisine. In October 2013, Daniel returned home to NYC hoping to spread the joie de vivre, eventually teaming up with Branden and Patrick to make the dream a reality.
Patrick is a Partner and Wine Director of Pearl & Ash and Rebelle Restaurants, creator of Renegade Wine Dinner, Chef Sommelier for Daniel Johnnes “La Paulée”, and Wine Columnist for Playboy Magazine.
His wine career has given him access to three of the worlds greatest wine cellars. All have been recipients of Wine Spectators “Grand Award”; TriBeCa Grill, Veritas, GILT, and Pearl & Ash. Additionally he was named “Sommelier of the Year 2014” by Food & Wine Magazine, “Wine Person of the Year 2014” by Imbibe Magazine, and “Sommelier of the Year 2015” by Eater National.
He has been featured in the New York Times, Food & Wine Magazine, Men’s Journal, the New York Post, Martha Stewart, and many additional times in Wine Spectator issues. Mr Cappiello resides on New York City’s Lower East Side. He is an avid vinyl collector.
Frankie Gabriel was born and raised in New York. Growing up in a New York Italian family, his love of food and wine was kindled at an early age. Frankie earned his first restaurant chops in steakhouses, developing a deep appreciation for the service industry and hospitality. Frankie broke into the Manhattan scene as a sommelier at The Grand Central Oyster Bar. He then entered the realm of lobby bars & hotels, first at the Marlton and later at 1 Hotel Cental Park. After running the beverage program at Jams for Jonathan Waxman, where his cocktails earned the attention of timeout and newsday, he joined the team at Rebelle. While he occasionally misses the old days of being on tour with the band Troop 47, Frankie says he now enjoys the absolutely stress free and calming life of a restaurant GM. When not at Rebelle, Frankie can often be found in his own kitchen, listening to Phish and stirring the sauce.
Patty got her start in the restaurant industry after lying on her resume about having previous restaurant experience. The job was at Toro in Chelsea, where she joined the opening team as a reservationist, eventually becoming Toro’s Operations Manager. In June 2015, Patty left her position to travel Europe for four months, eating her way through Paris, Spain, Germany, and more. In the fall she returned to New York and began her role as Associate Editor at Eater New York, writing about all things happening in the industry. Already a dear fan of Rebelle, and eager to get back into the restaurant industry, Patty joined the team in January. When Patty is not talking about restaurants, she’s at one.
Matthew Thorn Smith began his restaurant career in high school and has floated in and out of the industry ever since. While studying photography at the School of Visual Arts, he found a love for great food and even better hospitality under the guidance of Alex Raij and Eder Montero at Txikito in Chelsea. Post graduation, Matthew joined the opening team at Rebelle as a server’s assistant. At the time he knew little about fine wines, but with the help of Patrick Cappiello and Rebelle’s wine team, he found a new passion. In no time Matthew joined the wine team and began to further pursue his studies in the wonderful world of wine. When not trolling the cellars beneath 218 Bowery, Matthew can be found at a gallery or museum, riding his bike throughout the boroughs, or more likely popping bottles on a rooftop listening to Youth of Today and KRS-One.
Having entered the restaurant industry at 17 years old, Carly demonstrated a knack for hospitality at a young age. Her experience in virtually every front of house position has prepared her for the multi-faceted role of Manager at Rebelle. Carly first discovered her passion for hospitality while working as a server at Oxford Exchange in Tampa, FL where she gained specialized experience in private events. After almost four years, she decided to further her growth within the industry by moving to New York. She started as a bartender at Rebelle’s sister restaurant, Pearl and Ash, and joined the management team at Rebelle shortly thereafter. Before all this, Carly roller skated in the circus.
Born and raised in New York, Emily fled to the sunshine state to purse a degree in Hospitality Management. In Florida she discovered her love for socializing and laying by the pool, but knew that wouldn’t last forever. Upon moving back to New York she realized she could combine her love for people and parties, thus having her cake and eating it too. Emily currently resides in Midtown Manhattan where she can be found eating dollar oysters on 2nd ave.
Kimberly Prokoshyn began working in restaurants when she was 15-years-old in her home state of Connecticut. When she moved to New York at 19-years-old, she worked at a bistro in the East Village and has since been working in New York hospitality. Kim never realized wine could be a career possibility until working alongside Patrick at Pearl & Ash. She began working as Patrick’s cellar rat while also taking classes with American Sommelier Association. Six months later, she began working the floor as a Sommelier at Pearl & Ash. Two years later, Kim helped open Rebelle and created the restaurant’s opening wine list. In addition to wine, Kim is passionate about food and the dining experience. She graduated from Hunter College with a degree in Fine Art and Psychology, but feels truly at home in restaurants and the hospitality industry.
Originally from Los Angeles, California, John Kelly has been working in the restaurant industry for more than a decade. Moving to New York in 2009, John worked at Bistro de la Gare in the West Village before joining Pearl & Ash in 2014 and becoming a member of the wine team. A member of the opening team at Rebelle, John became our latest sommelier in November 2015. He currently lives in Brooklyn, likes craft beer, skateboarding, and believes people should be drinking more old-vine Carignan and Cinsault.