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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 ...

David Kinkead

Chef at Sibling Rivalry

Chef David Kinkead at Sibling Rivalry

Growing up in a family of ten children, David Kinkead was, from an early age, inspired by his older brother, renowned Chef Bob Kinkead. Struck by his brother's talent and passion for creating remarkable cuisine, Kinkead was first introduced to the restaurant industry by his brother and has been living his dream ever since.

A native of Massachusetts, Kinkead grew up outside of Boston in Wellesley. He attended Providence College and upon graduation, landed his first culinary job as a prep cook in Nantucket at 21 Federal. He soon found his way back to Boston and worked with distinguished Chef and James Beard Award winner, Lydia Shire. While working with Shire, Kinkead honed his skills, and continued to advance. He has worked in upscale restaurants like Park Avenue Café in New York, and Chicago Park Avenue in Chicago with Chef David Burke. Kinkead has also had the honor of working with Jean Joho at Everest in Chicago.

In 2000, Kinkead opened Todd English's second seafood restaurant, Kingfish Hall. Subsequently, Kinkead helped English open his seafood restaurants across the country.

Kinkead's most recent venture, Sibling Rivalry, is a collaboration with his brother, Bob Kinkead. After working for so many high profile chefs, Kinkead is excited about being able to execute food exactly as he wants - integrating the diverse styles of all the chefs he has worked with and incorporating them into his own.

In his spare time Kinkead enjoys exercising, watching sports, traveling, dining out and collecting antique egg cups.

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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.