Kinship Butcher and Sundry will launch a 12-course tasting menu in September, seating only four diners on two weekends each month. The intimate experience, priced at $325, will feature locally sourced ingredients and wine pairings, showcasing the culinary skills of chef Myles Moody and sommelier Rachel Pack. Dishes will focus on aging, fermentation, and seasonal freshness. The first course includes an herb bundle with a cucumber drink and a cheese tartelet. Ingredients like aged fruits and unique spices will elevate the dining experience, emphasizing depth and culinary innovation.
The first course, aptly named the Garden, is a refreshing herb bundle steeped in a chilled, foaming cucumber drink alongside a lettuce, cheese, and preserved chamomile tartelet.
Starting in September, Kinship in Virginia-Highlands will debut a 12-course tasting menu, seating just four guests per night, two weekends a month.
Aged and preserved fruits appear on both plate and in glass, balancing summer garden brightness with the depth of time.
Pack shows the diners a large bowl of dried spicebush, a shrub in the laurel family, that Moody has been experimenting with.
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