Sibling Rivalry
525 Tremont St.
Boston, MA 02116
617.338.5338
www.siblingrivalryboston.com

Sibling Rivalry, an upscale restaurant run by two brothers who create “dueling” menus with one set of main ingredients each season. The fall menu featured scallops, mushrooms, artichokes, bacon and beets — one brother concocted a salad of roasted beets with goat cheese fondue, walnuts and bibb lettuce, for example, while the other offered boneless short ribs of beef with roasted beets, ragout of salsify, pearl onions and carrots.

Chef David Kinkead:

Growing up in a family of 10 children it is not a surprise that David Kinkead was inspired by his older brother at an early age. David, brother to renowned chef Bob Kinkead, was struck by his brother’s talent and passion for creating remarkable cuisine. It was Bob who first introduced David to the restaurant scene and ever since then David has been living his dream.

David is a native of Massachusetts, growing up outside of Boston in Wellesley. David attended Providence College and landed his first culinary job as a prep cook in Nantucket at 21 Federal Restaurant. David soon found is way back to Boston and worked with distinguished chefs and James Beard Award winner, Lydia Shire. While working with Shire, David honed his skill, and continued to advance. He has worked in such upscale restaurants as Park Avenue Cafe in New York, and Chicago Park Avenue in Chicago with chef David Burke. Kinkead has also had the honor of working for 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, will be run in conjunction with his brother, Bob Kinkead. David is excited about Sibling Rivalry because after working for so many high profile chefs, he likes the idea of 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 style also appeals to David.

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

Chef Bob Kinkead

Named in 1983 to Food and Wine Magazine’s Honor Roll of sixty of the nation’s most promising culinary talents, Bob Kinkead is a self-trained chef who began his career as a teenager, working summers in restaurants in Cape Cod. He continued his career in the food service industry, gaining first hand experience in several of New England’s finer restaurants and hotels, including Chillingsworth in Brewster on Cape Cod and the Harvest Restaurant in Cambridge, Massachusetts.

In April of 1985, Bob signed on as a consulting chef of 21 Federal in Nantucket, Massachusetts, later becoming the executive chef and partner. In 1987 Bob moved to Washington, DC to supervise the planning, design, and construction of Twenty-One Federal. As chef and partner, Bob was responsible for the start up operation and the ongoing management of all aspects of the business.

In October of 1993, Mr. Kinkead opened Kinkead’s, an American brasserie-style restaurant featuring fresh seafood. The 240-seat restaurant features daily changing menus, a 40 seat bar and lounge area, and nightly piano entertainment. In April of 1997, Kinkead’s added a seafood and raw bar serving a selection of made-to-order soups, stews, salads, and a large selection of daily changing clams, oysters, and other shellfish.

Bob has received numerous local and national awards including four James Beard Award nominations for “Best American Chef, Mid-Atlantic Region”. He was the 1995 winner of the James Beard Award as “Best American Chef, Mid-Atlantic Region”. Since January of 1995, Bob and his restaurant Kinkead’s, have received the Restaurants and Institutions Ivy Award, Food Art’s Silver Spoon and Nation’s Restaurant News Fine Dining Hall of Fame Award.

Bob Kinkead opened his second restaurant Colvin Run Tavern at Fairfax Square in Tyson’s Corner, Virginia in October of 2002. The 168-seat Colvin Run Tavern features four dining rooms, each with a unique decor and a modern American menu featuring Meat, Game, Seafood, and regional foods.Chef Bob Kinkead
Named in 1983 to Food and Wine Magazine’s Honor Roll of sixty of the nation’s most promising culinary talents, Bob Kinkead is a self-trained chef who began his career as a teenager, working summers in restaurants in Cape Cod. He continued his career in the food service industry, gaining first hand experience in several of New England’s finer restaurants and hotels, including Chillingsworth in Brewster on Cape Cod and the Harvest Restaurant in Cambridge, Massachusetts.

In April of 1985, Bob signed on as a consulting chef of 21 Federal in Nantucket, Massachusetts, later becoming the executive chef and partner. In 1987 Bob moved to Washington, DC to supervise the planning, design, and construction of Twenty-One Federal. As chef and partner, Bob was responsible for the start up operation and the ongoing management of all aspects of the business.
In October of 1993, Mr. Kinkead opened Kinkead’s, an American brasserie-style restaurant featuring fresh seafood. The 240-seat restaurant features daily changing menus, a 40 seat bar and lounge area, and nightly piano entertainment. In April of 1997, Kinkead’s added a seafood and raw bar serving a selection of made-to-order soups, stews, salads, and a large selection of daily changing clams, oysters, and other shellfish.

Bob has received numerous local and national awards including four James Beard Award nominations for “Best American Chef, Mid-Atlantic Region”. He was the 1995 winner of the James Beard Award as “Best American Chef, Mid-Atlantic Region”. Since January of 1995, Bob and his restaurant Kinkead’s, have received the Restaurants and Institutions Ivy Award, Food Art’s Silver Spoon and Nation’s Restaurant News Fine Dining Hall of Fame Award.
Bob Kinkead opened his second restaurant Colvin Run Tavern at Fairfax Square in Tyson’s Corner, Virginia in October of 2002. The 168-seat Colvin Run Tavern features four dining rooms, each with a unique decor and a modern American menu featuring Meat, Game, Seafood, and regional foods.

Sibling Rivalry, Bob’s third restaurant is in partnership with his younger brother David. The restaurant opened on October 25, 2004 and features a menu showcasing the cusine of both chefs. Sibling Rivalry is located at 525 Tremont Street in Boston’s South End. It is a 147-seat facility with outdoor seating for 50, a 12-seat bar and 16 seat lounge. The open kitchen features an 8 seat dining bar that will begin chef tastings in the months ahead. Dinner is served seven nights a week.
Bob has written his first cookbook, Kinkead’s Cookbook to be published by Ten Speed Press. The seafood cookbook is available at most fine book stores and now at Sibling Rivalry and Kinkead’s.

Sibling Rivalry, Bob’s third restaurant is in partnership with his younger brother David. The restaurant opened on October 25, 2004 and features a menu showcasing the cusine of both chefs. Sibling Rivalry is located at 525 Tremont Street in Boston’s South End. It is a 147-seat facility with outdoor seating for 50, a 12-seat bar and 16 seat lounge. The open kitchen features an 8 seat dining bar that will begin chef tastings in the months ahead. Dinner is served seven nights a week.

Bob has written his first cookbook, Kinkead’s Cookbook to be published by Ten Speed Press. The seafood cookbook is available at most fine book stores and now at Sibling Rivalry and Kinkead’s.