Stefan Bowers
Rebelle | San Antonio, TX | August 2017
FEATURED DISHES
Char-Grilled Gulf Oysters, Garlic Confit Butter, and House Sourdough
Heirloom Carrots, Fennel, Tapenade, Pine Nuts, and Tarragon
Beets, Crème Fraîche, Malted Peanuts, Cilantro, Curly Endive, and Preserved Lemon
Wagyu Beef Tartare, Duck Egg Custard, Green Garlic Aioli, Radish, Chives, and Squid Ink Cracker
Photography by Caroline Hatchett
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