All reviews are from people who have redeemed deals with this merchant.
April 11, 2012
February 20, 2012
January 24, 2012
What You'll Get
Intra-family feuds, while often the cause of stress in adult lives, can also create a driving motivation to excel in your work life, in your personal life, and in your hunt for your late grandma's stash of Fabergé bocce balls. Reap the fruits of another family’s rivalry with today’s Groupon: for $20, you get $40 worth of contemporary American fare at Sibling Rivalry.
At Sibling Rivalry, fraternal chefs Bob and David Kinkead square off nightly to craft dueling dinner menus showcasing each brother's flair for creating contemporary American cuisine from seasonal ingredients. Round one consists of starter plates, with each chef offering a variation on a common theme such as pasta, spring salad, or man's role in the cosmos. Chef David’s curry dish incorporates a piquant Moroccan lamb brik ($10), and Chef Bob throws in Vietnamese squid ($12). The competition heats up in the main course, as Chef David's fowl entree, a crispy pressed duck ($24), takes on Chef Bob's spit-roasted half chicken ($23) in a no-holds-barred poultry cage-match. As with every sibling tussle, dessert resolves all tensions, soothing any Mom-loves-you-best anguish with joint efforts such as a decadent chocolate tart drizzled with caramel sauce and sprinkled with sliced almonds ($7).
The Fine Print
Promotional value expires Jan 20, 2012. Amount paid never expires. Limit 3 per person. Limit 1 per table, 2 per table of 4 or more. Dine-in only. Not valid for the purchase of alcohol. Not valid during restaurant week. Not valid on New Year's Eve. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
About Sibling Rivalry
Sibling Rivalry's chefs and brothers, David and Bob Kinkead, push their lifelong, spirited competition into the kitchen, as they spar to create individual interpretations of seasonal ingredients. The warring cooks deliver choices centered around culinary staples such as beef, with David's grilled hanger steak taunting Bob's slow-braised beef short ribs, or seafood, such as sautéed sweet Maine shrimp facing off against crispy fried squid. The menu constantly changes with ingredient availability, double-dog-dares, and one-upmanship pushing the dishes to new heights, resulting in inventive cuisine such as crispy pressed half duck with parsnip purée and dried-cherry sauce.
While diners wash down bites with sips of wine and creative cocktails, their eyes dance across a dining room filled with hues of copper, beet, and crimson. Chef's bar seating entreats diners to gaze upon the busy inner workings of the kitchen, where they can see brotherly love, culinary combat, and furious games of I'm Not Touching You.