Cuisine:

• Contemporary
• French
• Italian

Kith & Kin Description:
Chef David Carrier, a veteran of Trio and The French Laundry, along with chef de cuisine Andrew Brochu, formerly of Pops for Champagne, turn out some terrific seasonal contemporary American food. Take, for example, the crocks of chicken liver pâté and Duroc pork creton, both nicely seasoned. In the case of the duck, it's paired with house-made pickled pearl onions (they should seriously think about selling them). Other options from the small but varied menu include buttermilk-fried chicken thighs, bourride of wild striped bass and little neck clams and shrimp with creamy grits, smoked shrimp broth and collard greens. Just as comfort-inducing (the restaurant's name means "friends and family," after all) is the space, done up in dark woods and earth tones with both a dining room and bar. The international wine list has plenty of under $10, by-the-glass options as well as a selection of creative cocktails.


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