Kindred Chef's Table

“If I could give this place 10 stars for service I would! Having previously worked in the restaurant/food service industry and Disney World, I was blown away by the absolutely impeccable service! Our waitress Zoëy was incredible and it was her FIRST NIGHT 4/25/2026)! If she had not have shared that with us we would have never known. She glided through that place like a pro. Not once did she stutter over her knowledge on a menu item. Even when we sat down she asked about any food allergies, took our menus and brought them back with each item crossed off that was not compliant with our dietary needs. Every single person who stopped by our table was so kind! I watched a young man carefully inspect every single piece of glasswear that he set on the table as he was helping reset the table. You can tell Kindred is careful with who they choose to help curate a full dining experience! Now on to the food... At first glance, the menu looks very limited. That's because it's farm to table so they take what's seasonal and create something with what's available. So there's a possibility, depending on what's available on the menu today, may not be there in a few weeks or next season. If you're an adventurous eater the limited menu pushes you outside of your comfort zone to try something new. We started off with the salted milk bread. It's a super soft yeasted bread that's been sprinkled with flake salt before it's baked and served with a butter. That alone is worth the trip back! Next were the drinks. I don't drink alcohol so I ordered the Beach Bum. It was a delicious blend of pineapple, coconut, passion fruit, lime, and Sprite. It was the perfect spring/summer mocktail. I hope they keep that drink forever! My husband ordered a classic bourbon cocktail. I forgot what was in it but he enjoyed it. For appetizers we ordered Grandfather's pickles, which were so delicious I took some home to-go! I love a good vinegary pickle and these were the perfect balance of vinegar, a slight sweetness from the white onion, and brightness from the Calabrian peppers. The other appetizer was the duck fat potatoes with crab mayonnaise. They were so good! The potatoes were crispy on the outside and fluffy and steaming hot on the inside! I'm not a mayonnaise person but the preparation of this crab mayonnaise was delicious...it was like a thick, well made remoulade with the background notes of crab. My only qualm about how this dish was presented was the ramekin of mayo was sitting on top of the potatoes when brought to the table. I noticed that for every table who ordered it. I just wondered what the ramekin was sitting on before it was placed on top of my potatoes. On to more food... My husband ordered two small plates/appetizers as his main course. He had the Tuna Crudo and the Wagyu Beef Tartare. He loved the bright citrusy flavors of orange with the tuna. He said he also really enjoyed the contrast of the fried sunchokes with the beef tartare. I ordered the Squid Ink Conchiglie. It was a beautiful blend of al dente squid ink pasta with red shrimp bathed in a sea urchin butter. I've had sea urchin before and didn't care for it but the way this butter was prepared, I couldn't get enough of it. I did ask for a wedge of lemon for the pasta to brighten up the flavor just a smidge and it was divine! For dessert, we were too full to try anything heavy so we ordered the Meyer Lemon Sorbet. It was so refreshing and tangy. The little sprinkle of fluer de sel was a nice touch. Since it's such a dry salt you could really taste the difference it made to the sorbet. It was the perfect finish to the night!”

“WHAT AN EXPERIENCE!! We had the great fortune of doing a chef's table experience and man was is awesome! Great food with great wine pairings, great action in the kitchen and most importantly getting to hang out with great people. Very cool location right next to the college. Can't wait to come back!”

“Oh the Oysters! The Duck Frits! The rolls and butter! The not so small pistachio salad. Really interesting, tasteful meals, exceptional, friendly staff in a classy environment with great music. Really great place to go for that special meal. Loved it.”

“Wow amazing experience. So my love and I travel for work 2 to 3 times weekly and we love to try new restaurant around the country. This place sets the standard. The food, service and ambiance was fantastic. The milk bread was to die for. We had the Brassiacas appetizer, tagliatelle and the smoked duck gumbo. To finish it up we had the milkbread pudding and milk bread cinnamon roll. We now understand why they are Michelin Rated.”

“We had a great experience. I say that with expectations of being a nationally ranked restaurant. So par for the course. Our server, Maddie, was super. Menu was limited but most great restaurants focus on what they do great. They had specials off the menu too. Atmosphere is small and quaint and can get noisy. Food presentation is beautiful. I had the Mahi. We had a large group so we got to get a variety of dishes, which all looked great. The milk bread is the centerpiece dish. Crazy good.”