Rebellion NC at 15 S. Front St. has launched a new lunch menu, described by co-founder Brian “Wes” Westlye as a paired-down, value-driven version of the original all-day menu.
“Our original DC location isn’t open for lunch, and when we planned the menu for this location, we didn’t necessarily take into account the fact that people eat less at lunch time,” Westlye said.
Now, with the help of new general manager Charles Archer, a former manager at Front Street Brewery, Rebellion NC’s lunch menu offers lighter fare at lower prices, as well as some of the restaurant’s signature dishes.
“We wanted to offer some lighter items, as well as some vegetarian options, but still offer some of the dishes we’ve had great success with so far such as the burgers, wings and grilled cheeses,” Westlye said.
Westlye said the menu items were designed to be prepared with shorter ticket times, allowing guests to dine on their lunch hours. He said he’s confident that all of the items on the lunch menu can be prepared so that guests can be in and out in 40 to 45 minutes.
Lunch menu items include the Wicked Tuna, with seared Ahi tuna, greens, tomato, grilled cucumber, alfalfa sprouts and dill dressing on a potato bun; the The Tree Hugger, with grilled cauliflower, beet butter, rosemary pickled squash and mixed greens on a sesame bun; and the Mr. 305 with pulled pork, smoked turkey, bread and butter pickles, cheese and mustard on pressed sourdough.
“We’ve got the pescatarians, the vegetarians, and the carnivores covered,” Westlye said. “There’s a little something for everybody.”
Rebellion NC has also launched a new brunch menu served 10 a.m. to 4 p.m. Saturday and Sunday. Highlights include the This Little Pig, with smoked cheddar grits topped with pulled pork, bacon and bourbon tomato sauce and an over-easy farm fresh egg; the Daisy Duke with buttermilk fried chicken, red-eye maple syrup, greens, pickled onions and pork rinds on a cold brew waffle bun; and the Morning After Grilled Cheese with smoked brisket, Mornay and cheddar cheese, a fried farm fresh egg and kimchi pickles on sourdough.
“With this menu there is definitely a focus on hearty breakfast foods.” Westlye said. “Something to coat your stomach after a night on the town.”
Brunch service also includes a Bloody Mary menu with six signature Bloody Marys and craft brunch cocktails.
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