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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

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

Brotherly Battle of the Burgers Continues
A little healthy competition between brothers can’t hurt…especially when it’s this delicious - chefs Bob and Dave Kinkead ...

Duking it Out at Sibling Rivalry
Sibling Rivalry's weekly battle of the menus continues, but these days there's a new contender in the ring ...

Show & Taste Tuesdays at Sibling Rivalry
Eager to share some of his culinary wisdom, chef David Kinkead continues his spring cooking demonstration series, Show & Taste Tuesdays ...

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cheese plate

by Chefs Bob Kinkead & David Kinkead

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Artisanal cheeses with traditional accompaniments
 
 
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.
Champ
1. noun An Irish favorite of mashed potatoes, green onions and butter.
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.
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.
Niçoise
1. noun Dishes typical of cuisine from the Nice, France, region, where garlic, black olives, anchovies and tomatoes are nearly always part of the mix.
Pancetta
1. noun Cured Italian bacon.
Pepitas
1. noun Edible pumpkin seeds.
Ragoût
1. noun A thick, seasoned stew of meat or fish, sometimes with vegetables.
Togarashi
1. noun Small, red Japanese chile.
Tomatillo
1. noun A diminutive green relative of the tomato.