Ribelle (CLOSED)

Tim Maslow cut his teeth in various Momofuku kitchens before earning double-takes as head chef at Brookline’s Stip T’s. But it’s Ribelle, his first from-the-ground-up venture, that cemented his legacy as one of Boston’s most innovative cuisiniers. A seasonally inspired menu nets diners a small- and large-plate flavor expedition, with homemade pasta dishes (duck ravioli, lobster fra diavolo) leading the charge. The kitchen treats vegetables like the French do, which means impeccable standalone dishes of roasted carrots or Brussels sprouts. Brunch cuts to the chase with separate sweet (banana bread pancakes) and savory (truffle egg toast) menus.