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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

The Dining Docket
April 9th - April 15th 
So many delicious options, so little time. Lucky for you, we've laid out an entire ...

Taste the South End
Enjoy some of the city's top restaurants in one fell swoop at the Taste of the South End.

Tasty Tuesdays at Sibling Rivalry
Chefs Bob and Dave Kinkead bring back their Show & Taste Tuesdays on February 21st.

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short ribs

by Chef David Kinkead

  • food
  • chef
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Slow braised beef short ribs off the bone with marrow creamy whipped potato and béarnaise sauce
 
 
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.
Chantilly
1. noun Prepared or served with whipped cream.
Chimichurri
1. noun A condiment made of olive oil, vinegar, parsley, oregano, onion, garlic, salt, cayenne and black pepper.
Chorizo
1. noun Crumbly, spiced pork sausage.
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.
Polenta
1. noun A slow-cooked cornmeal porridge popular in northern Italy; can be served soupy or firm, sometimes fried.
Porcini
1. noun Smoky, meaty wild mushrooms.
Praline
1. noun A sweet made of almonds and sugar invented for the French Comte du Plessis-Praslin by his cook in the 1600s.
Ragoût
1. noun A thick, seasoned stew of meat or fish, sometimes with vegetables.
Tartare
1. noun Ground or finely chopped, seasoned raw meat (traditionally beef). May or may not come mounded, and with a raw egg.
Tomatillo
1. noun A diminutive green relative of the tomato.