Rebel Restaurant's iconoclastic style, with metal anthems rattling the glassware inside the DIY-decorated former dive bar, extends to a menu of ever-changing, offal-heavy creations, from tripe poutine to revamped shit on a shingle. While those dishes often rotate out, chef/owners Dan Lasiy and Bo Porytko make sure that customers can always get some head — roasted cow, pig or lamb head, that is. Accompaniments change with the season, but the skulls are always slow-cooked so that tender chunks of meat, bathed in a marinade or glaze, pull easily from the bone, ready to be scooped up with housemade flatbread and paired with pickled vegetables, dips and other sides. While the restaurant's environs are far from sexy — unless you have a thing for warehouses, train yards, truck traffic and factories — inside Rebel is a miniature pleasure palace where you can indulge in this most carnal of delights.