The growing trend of larger and shared plates is something that Dan Lasiy (pictured, above) and Bo Porytko (pictured, right) hope to tap when they open Rebel Restaurant inside Black Shirt Brewing Co. “The primary focus will be on snacks and small plates with nightly specials of larger, shared plates like a whole grilled fish or half a roasted pig’s head,” Lasiy, who was John Broening‘s sous chef at Duo, says. Dishes will, of course, pair with BSB’s beer but not in the typical bar food way. Lasiy and Porytko intend to draw inspiration from regional and seasonal ingredients but the menu won’t be constrained by a single cuisine. If anything, Lasiy says, “Rebel is inspired by the pintxos and izakaya-eating styles.”

Lasiy and Porytko are shooting for a March opening, but first they must wrap up a Kickstarter campaign to fund the project. The duo needs to raise $25,000 to make Rebel a reality—with 16 days left, they have just $8,569 to go.

Bonus: Follow Rebel on Twitter for an inside look (recipe testing, an endorsement from the Lumineers, etc.) at opening a restaurant.

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Amanda M. Faison
Amanda M. Faison
Freelance writer Amanda M. Faison spent 20 years at 5280 Magazine, 12 of those as Food Editor.