A shame, then, that much was off on the recent night I visited. A problem with the CO2 tank meant no tap beer. The complimentary flavored popcorn at meal’s start (a longtime Rebel House tradition, curry butter on this night) was cold and showed no life. Hand-cut fries served with two dishes were limp and soggy, not hot and crisp. Baker’s matzo meal-battered fried chicken, another signature dish he brought from Mazie’s, was listed on the menu but no longer available. (A menu with new items, including brick chicken Scarpariello, debuted a few days later). The dry-aged burger ($18) came out more like steak tartare (raw) than the ordered medium rare, and it was missing Russian dressing, a key component.