Chef Joe Kindred and co-owner Katy Kindred are bringing chef-driven American cuisine to Davidson, North Carolina this month.
A blend of global experiences and southern traditions influence Chef Joe’s cuisine. Rotating menus bring in unique flavors each week through their commitment to sourcing ingredients from local farmers and foragers. The rotating menu includes seafood, meat, and vegetable centric dishes, fresh pastas, and an assortment of desserts.
Chef Joe, who was most recently Executive Chef at Roosters Uptown and named Chef of the Year in 2013 by Charlotte Magazine, and Co-Owner Katy, a certified sommelier who has globally and locally served in every facet of hospitality, combine their experiences to open the couple’s first solo venture
“It has been our vision for years to open a restaurant named Kindred, and we are thrilled to be able to bring our dream to our community here in Davidson,” Katy says.
Kindred’s menu will focus on seasonal ingredients from the restaurant’s large network of local farmers, their partnership with WhyNot Farms, and their relationship with forager Alan Muskat of No Taste Like Home organization.
The menu brings new tastes to the guests through small, shared dishes such as Tagliolini with venison, guanciale, cocoa, and chili en adobo and Bucatini with blue crab, salt cured flounder, tarragon, and cream.
The dessert program, led by pastry chef Stephanie Detweiler features sweets such as Sweet Tea Madelines with citrus cream and pine; Dark Chocolate with warm spices and black seasame muesli; and after-dinner cocktails like the Take Two of These & Call Me Amaro, a Fernet-Lime Frozen Punch.
The beverage program at Kindred highlights wines sourced from smaller producers and creative cocktails. The cocktail menu includes drinks such as Hold Your Horses with gin, manzanilla, muscadine, and lemon and the Fashioned Bird with mezcal, Calabrian chile, bitters, and scorched herb.
The building that houses Kindred was the Old Tom Clark Museum and originally the town pharmacy when it was built in 1914. With its deep history on Main Street, the Kindreds restored the building while holding true to the historic feel.
The three-story restaurant features the kitchen and 10-seat chef’s table, made of wood reclaimed from the building during its renovation, in the basement; the “old meets new” inspired 10-seat bar and 20 dining seats on the ground floor; and an open designed third floor dining room with 60 seats with exposed brick and a staircase running up the inside of the wood and brass detailed wine wall.
In warm weather, Kindred will offer guests a 1,000-foot outdoor patio, which seats 65.
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