Sibling Rivalry: Boston, MA

Two chefs face-off to see who can cook the best meal for "Monday Night Fight Night" at Sibling Rivalry, falling in line with popular cook-off shows currently flooding cable television, but with rather unremarkable results.

Round One/Appetizers, set us off to a great start.

Our friendly server suggested a crisp pino grigio from their generous wine and cocktail menus to accompany my choice of prix-fixe meal, to be prepared by co-owner Chef David Kinkead.

A platter that first appeared to be "German cold-cuts," as my date put it, turned out the be a delightfully unexpected combination of flavors and textures. Lamb and pistachio melded together to look like salami was cut into delicate triangles, surrounded by radicchio with thinly sliced onion, stone ground mustard and mini gherkins, a drizzle of sweet vinaigrette, and delicate pink grapefruit wedges. I never would have guessed how well the fruit would compliment the rich meat and robust mustard if I hadn't tasted it myself.

My date had ordered the competitor's prix-fixe menu, to be prepared by Chef Asia Mei, so we really could judge one against the other. His golden crispy won tons sat in a light peanut sauce good enough to make you grab for the basket of bread to soak up ever last bit.

After such a tasty start, our hopes for greatness were dashed as we took our first bites of Round Two/Entree. My razor clams were chewy and their dirty-salty flavor was only intensified by their preparation. The light lemon butter sauce was too similarly light and savory to the natural grilled flavor of the scallops that it should have complimented. I think there was spinach on the side.

Chef Asia's contribution was equally disappointing. The intentionally fatty cut of pork was tender, but sinewy, therefore difficult to cut, and even tougher to chew. The side of mashed potatoes were as anonymous as potatoes can be. The entire plate was covered with crushed peppercorns that tended to break mid-bite and sent me gasping and grasping for my water glass to wash down the sharp spice that overpower the entire plate.

Perhaps our disappointment was more obvious to the server than we intended, only because our enthusiasm for the first dishes had been so apparent. He promised that the desserts would renew our faith in the evenings menus. We were pleased with the delicately displayed chocolate, chocolate, and chocolate across both our plates for Round Three.

Chef David's offering was a white chocolate whipped delight, topped with a small white chocolate cookie, and dabs of robust mint and caramel sauces along the edge. A small, dark cocoa powder topped cake had a much bolder taste than its size first indicated.

The ramekin of molten chocolate cake was the fine work of Chef Asia. A funny little champagne flute contained a chocolate milk shake that proved difficult to sip since it was so thick, but worth the effort as the lightly sweetened cold chocolate slid across my tongue.

In the end, a draw, but a fun challenge. Perhaps its best to stick to the regular rival menu. Or to go somewhere without a gimmick.

http://www.siblingrivalryboston.com/