All reviews are from people who have redeemed deals with this merchant.
January 17, 2013
October 26, 2011
November 4, 2012
What You'll Get
To function properly, the human body requires a steady stream of nutrients, sunlight, and compliments from other species about its opposable thumbs. Use your bendable digits to provide nutrients with today’s Groupon: for $20, you get $40 worth of seasonal fare at Sibling Rivalry in the South End. Founded by brothers-in-cuisine David and Bob Kinkead, Sibling Rivalry allows guests to sample a double-edged menu of seasonal savories, each side of which features the work of one or the other of the fraternal chefs. Unlike most food fights, which inevitably result in lawsuits and war-crimes tribunals, the restaurant’s head-to-head format promotes good will and harmony among diners with palatable peace offerings that might include younger chef David's Moroccan-style lamb ($11) or big brother Bob's deep-fried black flounder ($27). The inviting interior features warm colors, such as deep red and copper, and from the "chef's bar" guests are free to relish their dishes while witnessing the hustle, bustle, and unexplained mysteries of the kitchen. This Groupon is also valid for the prix-fixe menu ($39.99 per person).
The Fine Print
Promotional value expires Jul 18, 2011. Amount paid never expires. Limit 3 per person. Limit 1 per table, 2 per table of 4 or more. Reservation recommended. Dine-in only. Not valid for alcohol. Must use in 1 visit. Tax and gratuity not included. Not valid with other offers. 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.