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The Basics: Sibling Rivalry restaurant information

Sibling Rivalry

525 Tremont St.
Boston, MA 02116
617-338-5338

Sibling Rivalry restaurant information
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Sibling Rivarly, located in the Atelier 505 Building in Boston’s South End, combines the simple elegance of classical cooking with the rich, bold flavors of modern American cuisine. Chefs David and Bob Kinkead create a “dueling” menu that showcases their talents via distinct interpretations of seasonal ingredients.

Warm copper, beet, and red tones provide a warm and inviting atmosphere that reflects the hospitality of the restaurant and its staff. Diners can watch the hustle and bustle of the kitchen while dining at the Chef’s Bar or enjoying creative cocktails and an extensive wine list at this posh Boston dining hotspot.

News and Events at Sibling Rivalry restaurant

Taste of the South End 2010
Chefs from some of the South End's top restaurants will be descending upon the Cyclorama at the Boston Center ...

Super Hunger Month Returns
This January, Super Hunger Month returns for its third successive year with the lofty goal of ending hunger in eastern ...

Sibling Rivalry Puts on a Show
On Tuesday December 22nd, chef David Kinkead will revive his special Show & Taste Tuesdays at Sibling Rivalry with a special ...

Bob Kinkead

Chef at Sibling Rivalry

Chef Bob Kinkead at Sibling Rivalry

Bob Kinkead's professional goal is simple: to be remembered as a chef and restaurateur who consistently provides excellent food and service to the public, while engendering respect from his peers for his creative cuisine.

He describes his restaurant, Kinkead's, which opened in 1993, as "an American brasserie with a heavy emphasis on seafood." And while categorized as a "modern American chef," Kinkead is not restricted by boundaries - his signature dishes demonstrate his ability to adapt unique dishes from around the world to American ingredients and tastes, resulting in light, yet intense and full-flavored dishes.

Winner of the James Beard Award for Best Mid-Atlantic Chef Kinkead is a self-trained chef who began his career as a teenager working summers in restaurants on Cape Cod. While pursuing a four-year study program in psychology at the University of Massachusetts in Amherst, he continued his career in the foodservice industry, gaining first-hand experience in several of New England's finer restaurants and hotels such as 21 Federal in Nantucket and The Harvest in Cambridge.

Kinkead's was selected as one of the twenty five best new restaurants in America by Esquire magazine, and has been awarded the Mobil four-star rating eight consecutive years. The restaurant was also named the best restaurant in D.C. by Zagat Survey, The Washingtonian and Food & Wine magazine and inducted into Nation's Restaurant News Fine Dining Hall of Fame. Kinkead's was also given the Restaurants and Institutions IVY Award. He opened his second restaurant, Colvin Run Tavern, in Northern Virginia in October 2001 which was also listed as one of the Best New Restaurants by Esquire.

In 2004, he and his brother, David, opened Sibling Rivalry to rave reviews from both The Boston Globe and Boston Herald. Sporting a dueling menu, Chef Kinkead's latest venture was also listed in Bon Appetit's "Top 50 Hot Restaurants" list.

In 2005, he published his first cookbook, Kinkead's Cookbook, which was featured on the NBC Today Show in April.

Kinkead is on the board of directors at Sullivan College's National Center for Hospitality Studies, and a member of the American Institute of Wine & Food, the James Beard Foundation and the International Association of Culinary Professionals. He is also a founder and past president of the Council of Independent Restaurant Owners.

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Dictionary
 
Aïoli
1. noun A blend of ail (garlic) and oli (oil) in the parlance of the Provence region of southern France. Around here, we'd call it a garlic mayonnaise.
Cipollini
1. noun Small, yellowish onions that add sweet and savory accents to cooked dishes.
Confit
1. noun Meat (usually goose, duck or pork) that is slowly cooked in its own fat and preserved with the fat packed around it as a seal.
Couscous
1. noun Granular semolina popular in North Africa.
Jus
1. noun French for juice, jus also refers to the unthickened juices from a piece of roasted meat.
Mascarpone
1. noun Ultra-rich, soft cheese known best for its role in tiramisu.
Polenta
1. noun A slow-cooked cornmeal porridge popular in northern Italy; can be served soupy or firm, sometimes fried.
Ragoût
1. noun A thick, seasoned stew of meat or fish, sometimes with vegetables.
Tasso
1. noun A Cajun specialty, tasso is a lean, seasoned cut of cured pork.