Let’s start with the actual restaurant. From the outside, Kinship is super unassuming. It is located right across the street from DC’s massive Walter E. Washington Convention Center, quite literally across the street from the neon Sbarro Pizza sign. Walking inside, the lights are dim and the walls are white brick, giving the allusion of being in the belly of ship with port windows, wood panneling and large cushioned booths. It is a cool looking place and I felt like I had been transformed into another world as soon as I stepped inside.
The menu itself is divided in a super unique way. There are five sections on the menu and you can pick from any and mix and match. As you look down each section the menu works like a normal menu, listing the starters and small plates on the top, then larger items and entree sizes and then desserts.
The five sections include:
“Craft” – focuses on classical cooking techniques; this sections features items such as a Duck Confit, a bavarois, a pave and more.
“History”- looks more at a historical recipe, modernized by the chef; featuring items like a succotash, crispy Sweetbreads, pan seared redfish
“Ingredients”- emphasizes a certain ingredient in each dish, perhaps an ingredient that is in season or unique to the region; including Louisiana Crayfish, lamb shoulder and other goodies
“Indulgence”- is exactly what you think. The dishes that include all the indulgent ingredients; like Kuroge beef, lobster, foie gras, white asparagus, caviar… you get where I am going with this.
“For the table”- are the larger, family style dishes which range from a roast chicken, dry aged rib-eye and a whole roasted rabbit.
I went with my dad, when he was in town last weekend so we decided to stick to the non- “for the table” section and order a bunch of different bites to try.
For the first round of dishes we got a dish from the “Indulgence” list, a Morel Mushrooms dish, as well as the Spring Garlic Bavarois from the “Craft” list.
|Morel Mushrooms with Petite Pois and Chicken Fried Morels with duck scrapple and a soft boiled egg|
|Spring Garlic Bavarois- Marinated artichokes, fried Lucques olives and nicoise olive crumbles|
My dad and I could not pass up the opportunity to eat morel mushrooms, especially chicken fried morel mushrooms- and they were insane. Cooked to perfection and not chewy at all. I could eat this dish forever. The bavarois was something I had never had before. It is sort of a custard texture but it was surprisingly light and creamy. The marinated artichokes were a great contradiction to the salty fried olives which I would chose over french fries any day!
|Maine Lobster French Toast- rhubarb, cucumber and sesame mousse|
|Sauteed Moulard Foie Gras with confit onion, balsamic glaze, cooked strawberries and sweet cornbread Madelines|
|Tongue Salmis- pepper and shallot crostini, sauce piquante|
|Kinship Lemon Meringue Pie with candied lemon rind, limoncello gelee and sherry newtons|