{"id":1893,"date":"2016-01-15T14:45:07","date_gmt":"2016-01-15T19:45:07","guid":{"rendered":"http:\/\/mayliang.us\/?p=1893"},"modified":"2016-01-15T14:45:07","modified_gmt":"2016-01-15T19:45:07","slug":"restaurant-review-kinship-washington-dc","status":"publish","type":"post","link":"https:\/\/mayliang.us\/?p=1893","title":{"rendered":"Restaurant review: Kinship (Washington, DC)"},"content":{"rendered":"

Kinship is a newly opened restaurant in Washington, DC. The chef-owner is Eric Ziebold (formerly of French Laundry and CityZen) and his wife, Celia Laurent. We have been huge fans of Eric\u2019s cooking since his CityZen days and have been looking forward to his opening up his own restaurant for months.<\/p>\n

The menu is organized a little differently than most restaurant menus. There are four main categories: Craft, History, Ingredients, and Indulgence. Under these categories, the first two entries are generally appetizer-sized, the next two entries are entr\u00e9e-sized, and the last entry is dessert. (I have heard complaints from some diners about this, but I\u2019m not sure how you would read \u201cBahibe Chocolate Tart\u201d and assume it\u2019s anything but a dessert.) I also love menus that include desserts so that I can decide whether to save a lot of or a little room for the course. (Notice that I did not say save no room.) \ud83d\ude42<\/p>\n

There is a fifth category called \u201cFor the Table.\u201d Hopefully, this category is self-explanatory, as it consists of dishes ample enough for the entire table to share.<\/p>\n

Our group started off with the following appetizers (and there were thumbs up from all the diners):<\/p>\n

Oeuf \u00e0 la Brick au Thon (feuille de brick fried egg, tuna confit, and sweet pepper marmalade)<\/p>\n

\"oeuf
oeuf a la brick au thon<\/figcaption><\/figure>\n

Aoyagi Clams (yuzu, shitake tempura, baby bok choy, and garlic fried rice)<\/p>\n

\"aoyagi
aoyagi clams<\/figcaption><\/figure>\n

Blue Fin Toro Sashimi (sweet, sour, salty,and spicy flavors); and<\/p>\n

\"blue
blue fin toro sashimi<\/figcaption><\/figure>\n

Path Valley Farms Sunchokes (clementine segments, toasted pepitas, and cilantro chimichurri)<\/p>\n

\"path
path valley farms sunchokes<\/figcaption><\/figure>\n

Entrees included:<\/p>\n

Seared Muscovy Duck (napa cabbage, peanuts, honeycrisp apples, and fermented black beans)<\/p>\n

\"seared
seared muscovy duck<\/figcaption><\/figure>\n

Salt Crusted Dorade (with roasted cauliflower, raisins, honey-saffron sauce, and orzo) from the “For the Table” menu; and<\/p>\n

\"salt
salt crusted dorade<\/figcaption><\/figure>\n
\"orzo\"
orzo<\/figcaption><\/figure>\n

Elysian Fields Farm Lamb (sweet pepper stew and Anson Mills grits), also from the “For the Table” menu<\/p>\n

\"elysian
elysian fields farm lamb<\/figcaption><\/figure>\n
\"grits\"
grits<\/figcaption><\/figure>\n

Desserts (with no photos) were:<\/p>\n

Sticky Toffee Pudding (with Meyer lemon marmalade, fig membrillo butterscotch, and Earl Grey ice cream); and<\/p>\n

Valrhona Guanaja Custard Cake (with pecan nduja, espelette caramel, pralines \u2018n\u2019 cream ice cream).\u00a0 (This was wonderfully decadent, and I’m not even that fond of chocolate!)<\/p>\n

The food was fabulous (as expected with Eric at the helm). Service was very good, but the timing of the kitchen is still a bit off. We had a lengthy wait between the time we placed our order and the time the appetizers came out. In addition, if you want the Kinship Roast Chicken, it\u2019s an hour wait, so if you know<\/strong> you want it, then place the order when you sit down. There is also a wait for the Chocolate Chip Cookie Dough Souffle so order it with the main meal if it’s your dessert of choice. That being said, we expect these kinks to be ironed out with time.<\/p>\n

The space is very interesting\u2014it\u2019s spare and minimalist. There are a couple of alcoves with tables, and these are definitely the best seats for both sound and comfort.<\/p>\n

And, finally, a disclosure: we are very minor investors in Kinship.<\/p>\n

Kinship is located at 1015 7th<\/sup> St, NW, Washington, DC 20001 (www.kinshipdc.com).<\/p>\n","protected":false},"excerpt":{"rendered":"

Kinship is a newly opened restaurant in Washington, DC. The chef-owner is Eric Ziebold (formerly of French Laundry and CityZen) and his wife, Celia Laurent. We have been huge fans of Eric\u2019s cooking since his CityZen days and have been looking forward to his opening up his own restaurant for months. The menu is organized […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[25],"tags":[373,51,372,371,331,50],"class_list":["post-1893","post","type-post","status-publish","format-standard","hentry","category-restaurants","tag-celia-laurent","tag-dc","tag-eric-ziebold","tag-kinship","tag-restaurants","tag-washington"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p23QXm-ux","jetpack-related-posts":[],"_links":{"self":[{"href":"https:\/\/mayliang.us\/index.php?rest_route=\/wp\/v2\/posts\/1893","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/mayliang.us\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/mayliang.us\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/mayliang.us\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/mayliang.us\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1893"}],"version-history":[{"count":2,"href":"https:\/\/mayliang.us\/index.php?rest_route=\/wp\/v2\/posts\/1893\/revisions"}],"predecessor-version":[{"id":1895,"href":"https:\/\/mayliang.us\/index.php?rest_route=\/wp\/v2\/posts\/1893\/revisions\/1895"}],"wp:attachment":[{"href":"https:\/\/mayliang.us\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1893"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/mayliang.us\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1893"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/mayliang.us\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1893"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}