Our final meal in Boston was also with Samuel and we chose to go to SIBLING RIVALRY which is due to Will's connection here in DC with Chef Bob KINKEAD. Chef Bob and his brother Chef DAVID opened Sibling Rivalry in the adorable South End neighborhood just south of downtown (www.siblingrivalryboston.com) and have gleaned quite high ratings across the board. Like Kinkead's, it is an elegant but not too formal dining spot. The lighting is subdued, the presentations and plates are elegant, and the food is quality in every bite.
Our only issue on Sunday night was our clearly novice server Doug. He just did not seem to understand us to clearly.
We started with an aromatic and perfumy FEUDO PRINCIPI di BUTERA from INSOLIA in Sicily which was a great pairing with the seafood dishes. I ordered the STEAMED PEI MUSSELS with SPICY THAI CHILI-Ginger-Coconut Milk Curry, Cilantro & Lime and they were tasty, meaty and the sauce divine. The menu is divied into sibling's dishes; this was Bob. Will chose another Bob dish and told Doug her would have the Tartar. When the dish arrived it was actually the "David" tartar of PRISTINE TUNA with Warm Sushi Rice, Soy Glaze, Pickled Ginger & Spicy Aioli. I looked at the dish (a busboy actually delivered it) and took a bite and said TUNA! We called Doug over and it seems there are TWO TARTARs on the menu and he did not ask us to clarify. We said it would be a waste to trash the dish, but would he still bring the ANCHO CHILI STEAK TARTARE with Cheese Pupusa, Pickled Cabbage, Green Salsa & Avocado which was a wonderfully slightly spicy tartar, although the pupusa was uneventful. Needless to say we were not charged for the extra starter.
Samuel had opted for an appetizer portion of HAND ROLLED PAPPARDELLE with Fresh Oregon CHANTERELLES & PORK SAUSAGE in a divine sauce of Tomato, Thyme and a touch of cream. Sam gobbled up the noodles and refused to even taste the chanerelles. We managed to get some of the meat in him, and then he asked for more pasta. So we asked Doug to bring another plate of pasta minus the chanterelles and sausage. Out came a plate of plain noodles. Sam did not mind, and we were not charged, so it was chalked up to another miscommunication. Oddly, I asked Samuel if he wanted some ketchup and he responded, "yuck!" which is never a word he uses with regard to ketchup! Anyway, Doug must have missed that as well as he appeared within seconds with the condiment.
A treat arrived for us in the form of an extra plate of PUMPKIN RAVIOLI with AMARETTI Cookie & Toasted Pumpkin Seeds. It was a rich fall dish that would fill anyone up; I can't believe we had more coming! At this point our butter plates were removed, making it hard to share tastes, but we managed. We never did find out why?? The breads by the way are the Kinkead regular Irish soda cracker and large plain round buns as well.
I am one to ask the server if he knows the wines, and Doug said yes, for sure. When I asked about the KREYDENWEISS "Perrieres" from the Rhone Valley 2005 he gave me a blank look and I pointed to the bottle on the menu. Will reminded me not to be condescending, but I looked at the dated wine list and it was from July, meaning that these whites (about 20 total) had been on the list for some time! He brought the bottle back to the table and I said it was a nice Rhone blend (as I suspected, but the German name threw me; the winemaker is Marc Kreydenwiess) of 60% Carignane and 20% each Grenache & Syrah from Costieres de Nimes. It was a delightful biodynamic single vineyard wine that should get more attention and only requires some clarity on the menu as well.
I moved to Chef David for my superb main course of SEARED JUMBO CAPE (Cod) SCALLOPS, Anaheim CHILI RELLENO, Black Beans, Tomatillo Relish & Salsa Fresca. This scallop dish could easily stand up to the red wine and was a monstrous portion as well with four huge scallops and a gigantic stuffed chili that I simply could not finish. Don't you hate it when you cant get a doggie bag while traveling? Will chose the CRISPY PRESSED DUCK which was just that and again a huge 1/2 duck portion with Whipped SWEET POTATOES, Cipollini Onions & Sour Cherries. Both dishes were truly excellent.
We opted to split one dessert and chose the STONE FRUIT CRISP made from nectarine, Peach & Plum with Oat & Nut Crumb topping with Dried Cherry Ice Cream. It was a perfect and not to large dish.
I must also add that while prices are not sky high here, they have a three-course special for $39.00 which can be made by choosing a number of select dishes. My dinner of Mussels, Scallops and dessert made up this special and for $39 I can't imagine a better deal!
As if it were not enough, another complimentary dish arrived in the guise of the BUTTERSCOTCH POT de CREME, which is what Will really wanted to have for dessert anyway, but we decided to skip. I let him eat most of that as I am not a big butterscotch nut; the ginger cookies with it were great.
Samuel chose PASSIONFRUIT & CONCORD GRAPE Sorbets and decoured them both in no time flat but skipped the chocolate chip cookie!
Sibling Rivalry has some funny photos and articles in the hall as well. I caught one where the two argued about every way to prepare each dish, even down to a hamburger! No matter the rivalry, the results are delicious.
