BostonChefs.com - Boston restaurant guide to the best Boston restaurants
 

The Basics: Sibling Rivalry restaurant information

Sibling Rivalry

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

Sibling Rivalry restaurant information
Share Sibling Rivalry share on LinkedIn share on Twitter share on Facebook

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

Stop Over at Sibling Rivalry with Food Passport
Sign on for a behind the scenes culinary tour of Sibling Rivalry with the folks from the Food Passport.

The 86 Tournament
By Monday, the winner of the World Cup will have been crowned - which clears the decks for another epic battle ...

Boston Bakes for Breast Cancer
Indulge your sweet tooth as often as you can from Monday, May 3rd through Sunday, May 9th - it's for ...

next

foie gras

at Sibling Rivalry

  • food
  • chef
  • info
foie gras
 
 
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.
Chimichurri
1. noun A condiment made of olive oil, vinegar, parsley, oregano, onion, garlic, salt, cayenne and black pepper.
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.
Gratin
1. noun Any dish covered with cheese or buttered breadcrumbs and baked or broiled.
Jus
1. noun French for juice, jus also refers to the unthickened juices from a piece of roasted meat.
Ragoût
1. noun A thick, seasoned stew of meat or fish, sometimes with vegetables.
Ratatouille
1. noun A Provençal dish of eggplant, onions, bell peppers, tomatoes, zucchini, and herbs in olive oil.
Risotto
1. noun Italian dish made from rice cooked by intermittently adding small amounts of stock or broth. Other ingredients are added as required.