LATE OCTOBER NEWSLETTER

Hello!

With Halloween coming up, we’re about to hit the stretch run of the holiday season. We feel a bit discombobulated over other years since we’ve been hustling so many events through the late summer. That with the farms still producing like it’s May has our seasonal rhythm a bit off. Not complaining though, pea shoots, arugula and other greens in November are always welcome in the kitchen. Still, we’re hoarding the last of the harvest and squirreling sauces, condiments and pickles away for dishes over the winter. Fingers crossed but I think this will be our most organized and prepared preserving plan we’ve had yet.

We’ve been getting some requests for parties and get-togethers as we move toward the end of the year but we still have plenty of space. Let us know if there is any interest in us hosting a work related party, friendsgiving or anything really. We have all sorts of options between Art Haus, the Tasting Room and Ampersand. Plus, if we get enough notice we can always go offsite and come to you.

And….we’ve been joking about this for a while and just sort of wanted to put it out there into the world to see if there is any response. We’re looking for an Art Haus jingle. Think those classic late 80s commercials like Mentos, Big Red, even the Chili’s Baby Back Ribs banger. We are hoping to tap into the local creatives to help us out. Maybe if we get any responses we can send it out for people to vote on. We’d give parameters but don’t want to stifle any creative juices. Full transparency, this is pretty low stakes and mostly just for fun. We’re probably talking compensation being in the realm of free burgers, maybe a special being named after them a la New York delis. If you or anyone you know would find this fun, record it and email us. Maybe we get Remi to sing them all.

Art Haus & Ampersand

It’s officially noodle season. It took a while but it gave us a little time to tweak a couple things on a dish that’s been an Art Haus bar staple. We’ve been collaborating with Kyle, who operates Noodle Monster, and with his help we have finally been able to change up our noodle recipe a bit. It’s all the same goodness, using the flavorful heritage wheat from Hillside Grain up in Bellevue. However, he’s got a fancy noodle maker that we’re housing in our kitchen. It allows us to get a lower hydration noodle. In short, we’ve had a hydration of about 36% (that’s water percentage to flour). While tasty, it’s a little higher than what we have ideally preferred but all the equipment we had in house couldn’t handle a drier dough. We tried and broke many apparati. Now we can get down to 33%. While it might seem nominal it gives just a little more chew, stores a little longer and is just a little more satisfying. It’s the little things in cooking that make it a lifelong pursuit. We hope you geek out on it as much as we do.

Just a little heads up that we have a few happy hour buyouts this week in the bar, with a birthday on Friday until 6:30p and a little get together for Jesse Tree on Wednesday, but that is in our Tasting Room so ART HAUS is open.

Days Open: Wednesday-Saturday

Hours of Operation: 4-11p

Happy Hours: 4-5p & 10-11p

KIN

We’re on our 90th menu! We brought back a seasonal favorite theme that we’ve rebranded a bit. We’re celebrating No Thanks, Giving. It’s a made up holiday around here where we poll the staff on food items or techniques that they are “not” thankful for, would politely pass on other, in other words, despise and detest. 

But we’re not just serving you things that we don’t like. The real idea behind No Thanks, Giving is that the thing one person can’t stand is often the exact thing someone else may love. Taste is personal and sometimes our opinions about food become so firmly planted that we stop questioning why we have them in the first place.

The hope is that maybe, just maybe, through spending weeks, prepping, serving and talking about these ingredients we might see them from a different perspective, with a different lens. Potentially we gain a new understanding of those ingredients and can grow to tolerate, dare we say, respect them. It may not work for them all but maybe it’s just one thing seen in a different light. If we can do that with an ingredient within these walls, maybe we can apply it to things in our lives outside of it. In a world that can feel increasingly opinionated and polarized, being willing to approach something we dislike with a little curiosity and openness feels like a useful exercise.



KIN seatings for November

Thursday, Friday (and some Wednesdays) : 7p

Saturday: 6p & 9p (Supper Club $99 including beverage pairing)

Staff Shoutout

Here’s Nate! He’s been with us for over 4 years. At the beginning he was in the kitchen, bouncing between the tasting room and the bar line but over the course of a few years he was looking for some new experiences. So, he stepped into the FOH world and started barbacking. Now, he’s one of our lead bartenders. It’s a really cool example of cross training and people branching out into our related crafts. It’s fun to see him come up with cocktails because his creativity is a blend of knowing the spirits and builds but having a cook’s mentality as well. Because of that, he leads the prep for the bar team and helps bridge the kitchen and bar. Nate’s one of the OGs of the place and we’re fortunate to still have him with us. It’s been great to watch him grow over the years. He loves getting out there in nature but we’ll always associate him with the annual trip he goes on with his dad, Jam Cruise. Just a boat in the Caribbean with dozens of jam bands. He’s just one of those solid guys, dependable and consistent but with a refreshing easy going and optimistic attitude on things.

Favorite Fruit: Strawberry or a really juicy peach

Primal Zodiac: Chipmunk

Death Row Meal: His grandma’s chicken noodle soup with handmade fat egg noodles

Culinary Weapon of Choice in a Zombie Apocalypse (has to be in our kitchen): hmmm, maybe one of the rollers from the (aforementioned) noodle machine, seems durable.

As always, we really appreciate all of your support and we hope to see you down here soon!

EARLY OCTOBER NEWSLETTER

Hey!

Just like that it’s October, although you wouldn’t know it from the temperatures. While I’m definitely a cooler fall sort of weather person, we’ll take the temps for now to extend the harvest. It’s always a tricky time of year for us, menu planning wise because we never know when that frost is going to hit. We’ve learned a few tricks over the years though. For example, cooler temps lead us to preserving green tomatoes that aren’t ripening. The frost will damage those peppers on the vines but not enough that we can’t help the farms one last time to make our last round of hot sauces and ferments. 

When I was a young line cook I never would’ve thought how much of my time would be spent planning, squirreling away and preserving local food. It’s on the borderline of being a problem. The kitchen crew will give me subtle winks that we’re running out of space for all the things, especially these past couple months. It’s been Murphy’s Law of refrigerator and freezer problems for us. If there was a Family Feud style questionnaire for restaurateurs about an issue frustrating their operation, while it wouldn’t be the number one answer it would definitely be in the top 5. We’re always used to the game of fridge tetris but this summer has been a doozy. Remi’s the conspiracy theorist of the group but it does seem suspicious that we’re just past our warranties. It reminds me of an old Simpsons episode. There’s a hot dog vendor that just follows Homer around, when Marge questions him he just says, “Lady, he’s putting my kids through college”. That’s us with our appliance repair guys. Like everything though, we laugh about it, roll with the punches and find the silver lining of developing new systems and solutions.

We have a few new faces in the front of house! Izzy’s a few weeks in on the tasting room side and Alyse is hanging in Art Haus. New blood is always good to have around. If you see any unfamiliar faces just say hi. We’re even forcing some of the kitchen crew to get behind the bar and learn to barback. K Bae (Kris Bea), our Art Haus sous chef, just had his first service side shift last Friday and killed it. We’ve always been big proponents of cross-training the staff. Not only does it diversify their knowledge and experiences but it helps train a little contextual empathy for their peers, living a few shifts in their shoes. 

Upcoming Events

Sun Dog Flower Farm Dinner!

Saturday & Sunday, October 10th & 11th

Dry Creek Valley

It’s finally happening this weekend! We’d love to see you out at Brooke & Davis’ farm to celebrate the closing of another harvest season. We go way back with them and even have Hillin (and Alyse) sharing time between the kitchen and spending days out in the sun, working alongside them in the rows. The nights should be really fun, family style, dinners out in the Dry Creek Valley with music from Dr. Scott’s Electric Hairbrush. There are a few tickets available Saturday and a bit more on Sunday. You can follow the link below to purchase tickets. 

Saturday

https://www.opentable.com/booking/details?availabilityToken=eyJ2IjozLCJtIjowLCJwIjowLCJjIjo2LCJzIjowLCJuIjowfQ&cfe=true&correlationId=8cd7c2af-a8eb-47cd-bec7-86561f3891a8&creditCardRequired=true&dateTime=2026-10-10T18%3A00%3A00&diningAreaId=&isModify=false&partySize=2&points=100&pointsType=Standard&resoAttribute=default&rid=1065754&selectedExperience=774300&slotHash=300055801&st=Experience&tableCategory=

Sunday

https://www.opentable.com/booking/specials?availabilityToken=eyJ2IjozLCJtIjowLCJwIjowLCJjIjo2LCJzIjowLCJuIjowfQ&cfe=true&correlationId=818c3fdf-18c1-45f1-883c-807f570b3f84&creditCardRequired=true&dateTime=2026-10-11T18%3A00%3A00&diningAreaId=&isModify=false&partySize=2&points=100&pointsType=Standard&resoAttribute=default&rid=1065754&slotHash=1554268125&st=Experience&tableCategory=

Interwoven

Saturday, October 17th

Pendleton, OR

We got a special invite to head out west to Pendleton to collaborate with Interwoven. It’s a multiday event that weaves cultures together, that gives a space for Western and Indigenous makers to share their stories through art, design and craft. Kevin will be paired with Iranian artist, Sharereh Hamed, for the “Fashion Bites” portion of the weekend. She’s part of an Interwoven residency where she is working on shoulder hangings out of her own woven textiles based on Coast Salish traditions. Kev, being our in house forager, will be creating bites that feature the natural ingredients of the Columbia Basin and SW Idaho. It should be a really interesting and engaging event, plus Kev loves exploring the Eastern Oregon area.

https://interwovenoregon.com/

Soprano’s Halloween Dinner

Saturday, October 31st

KIN Tasting Room

$150 (beverage, tax & gratuity included)

Believe it or not, the tasting room has never been open on Halloween. Most of that is due to what day the holiday lands on but to be honest, it’s a hard sell to get people down here that night. It being on a Saturday this year, we knew we wanted to do something. The kitchen crew has been wanting to do a Soprano’s theme dinner. Turns out that the TV shows from the early oughts are also coming back into style with the Gen Z’ers. Well, we figured that this would be a good a time as any. So, Sara’s going to tap into her Italian-American roots and lead the team in a family style, mobster feast. THe menu is still to be determined but we did get our hands on a thrift store, Soprano’s Cookbook that will be more than enough inspiration. Think cacio pepe, picatta, ziti, gabagool…So put out the bowl of candy, shut off the lights and get dressed in your finest velour tracksuit. Whaddaya hear? Whaddaya say? Come join us for dinner with the family.

Art Haus & Ampersand

The patio is still amazing to hang out on, maybe the best all year. There’s little cool pockets here and there but we’ll keep it open to relax on until the cooler temps are here to stay. Speaking of here to stay, our Les Bois Hot Chicken Sando is going to more permanently stay on the menu, by popular demand of course. It’s a breaded and fried chicken thigh slathered with our own KINbasco, fermented cayenne hot sauce. It’s got dilly cuke pickles and a blue cheese celery root slaw all on our housemade buns. 

We will also still keep a 2-week rotating special burger. To be honest, we’ve done a poor job at keeping record of them all but I’m sure we’re up over 50 by now. In fact, it’s a late harvest corn elote burger with habanada peppers, lime, cotija and cilantro.

Ampersand is also great this time of year, catching the sunsets, the rolling clouds and the vibrant spectrum of colors. We’d love to see you down in the bar or up on the top floor as well.

Days Open: Wednesday-Saturday

Hours of Operation: 4-11p

Happy Hours: 4-5p & 10-11p

KIN

We have two more weeks of Menu 86, all inspired by local artist, Lorelle Rau. Lorelle works with paper, collaging, printing and even making her own. She draws a lot from the outdoors, taking photos of national park landscapes and pulling color tones out and enlarging to bring contrast and harmony. She harvests invasive plants, processes them and dries them into paper. Incorporating them into works invites a quiet conversation about the environment and ecosystems that she loves. As she told us, “maybe conservation begins simply by knowing a place well enough that you'd miss it if it were gone.”

She’ll be taking down her work after this menu cycle so come on down and check it out. Even if you're just hitting up Art Haus, as long as we’re not currently in service in the Tasting Room, just ask.

KIN seatings for September

Thursday, Friday (and some Wednesdays) : 7p

Saturday: 6p & 9p (Supper Club $99)

Staff Shoutout

Here’s K Bae! Since we’ve already introduced him as our Art Haus Sous and barback in training, we figured we might as well tell a little more about him. So, as another K-ris, we figured he needed a nickname, hence K Bae. He’s been cooking for a while and been with us a couple years. He used to operate a foodtruck, Kain Na Tayo, featuring some of the Filipino food he grew up eating. We’re lucky to get some samplings through family meal! He’s currently studying and training to get his EMT certification with the longer term goal of grabbing one of the city’s coveted firefighting positions. In the meantime though, we’re lucky to have him. Not only is he a damn good cook but at a young age he is as professional, consistent and dependable as I’ve seen. He’s a semi-competitive powerlifter and possesses a wealth of hip hop knowledge. K Bae is just one of those guys with a quiet confidence and charm that wins over everyone, pretty much immediately. He’s a special one that’ll do well on any path that he chooses and we couldn’t be happier to have him on the team.

Favorite Fruit: Mango

Primal Zodiac: Anglerfish (maybe my favorite on the crew)

Death Row Meal: 4@ Les Bois Chicken Sandos, 3@ Haus Burgers, curly fries from Jack in the Box with our fry sauce and a gallon jug of minute maid pink lemonade.

Why he’s on Death Row: Multicorporational heist, like the big ones, to steal from the rich and give to the poor, like a Filipino Robinhood.

Culinary Weapon of Choice in a Zombie Apocalypse (has to be in our kitchen): Our big noodle pot lid and a stabby thing.

As always, we really appreciate all of your support and we hope to see you down here soon!

LATE SEPTEMBER NEWSLETTER

Hello!

I feel like every time I sit down to write these emails I mention how much we’ve been doing lately and that we’re looking forward to a little respite to slow down, maybe sleep a little more. Well, maybe that’s for the next email but probably not. Thus is the life of a small business and restaurant. At least I’m still enjoying it after all these years. 

Over the past month we’ve flipped pancakes with United Way and some of the AC Boise squad. I presented in Boise Design Week’s lecture series about our creative process. The bar ran a fair pop up menu. We collaborated with Idaho Shakespeare Festival and hosted a 50 year reunion show on the hill. We ran a fundraising Back to School menu. Ran a couple nights with Thermador, helping them launch a new product. It was a menu about cooking appliances, never really thought we’d have dishes based on freezer columns and star shaped stove burners. We had our much belated Crew Holiday Mario Themed Party! We catered a few lunches for the Aussie and Kiwi wildland firefighters before they headed home, hosted a couple board meetings upstairs, wrapped up our Night Market season, shot a spot for an upcoming Idaho Public Television bit about foraging, and Remi sat on a Quality of Life discussion panel for Leadership Boise. Coming up, Matt is headed out with the Boise Farmers Market. He’s doing up the first course at the annual Harvest Moon Fundraising Dinner. We’re partnering with Taproots and catering their big keynote agricultural event at the Natural History Museum. AND….Michael aka “Big Mike” is getting MARRIED!

Like I said, we’re keeping ourselves busy. This is all just in addition to our regularly scheduled programming in the bar and tasting room. It’s a hustle for sure but we still really need it. We’re trying to do our best to prevent raising prices despite everything rising around us. Diversifying and building new relationships through events like these help us keep the doors open. It’s no lie that running a restaurant is difficult, especially right now, but we continue to find new ways to learn, grow and connect with our community. Sometimes it can feel like a lot, we’re just a restaurant. We often ask ourselves why we’re always stubbornly swimming upstream. Most of the time, though, we realize how fortunate we are that we get to be part of so many unique, genuine experiences with so many wonderful people. It’s a constant reminder, for me at least, that there’s a lot of good in Boise built on a lot of heart and effort. We’re honored to be part of that and contribute what we can. 

Upcoming Events

Liquid Laughs Underground!

Thursday, September 24th

6:00-8:30p

Art Haus Patio

We’re partnering with the local comedy organization, Liquid Laughs, for a fun night of music and comedy out on the patio. It’s free, family friendly and open to all. Come down and grab a patio spot or bring a blanket or lawn chairs to chill up on the hill. 

Sun Dog Flower Farm Dinner - Take Two!

Saturday & Sunday, October 10th & 11th

Dry Creek Valley

We’d love to see you out at Brooke & Davis’ farm to celebrate the closing of another harvest season. We go way back with them and even have Hillin sharing time between the kitchen and spending days out in the sun, working alongside them in the rows. We even just hired another Sun Dogger for the front of the house, Alyse. The nights should be really fun, family style, dinners out in the Dry Creek Valley with music from Dr. Scott’s Electric Hairbrush. It’ll be great for big groups as well…winky-kissy face emoji. You can follow the link below to purchase tickets. 

CHECK OUT ALL OUR EVENTS AND PURCHASE TICKETS HERE.

Art Haus & Ampersand

It took a while with all the hot temps and smoke but we finally have the ultimate patio weather! In addition to the return of Hot Noodz we’re slinging a little spicy, fried chicken sando, The Hot Les Bois Chicken Burger. It’s slathered in our KINbasco sauce, with dilly cuke pickles and celery root slaw. It’ll be around for the rest of this week before the special burger changes up again. We rotate special burgers every two weeks. It’s a great chance for some of the younger kitchen crew to get a chance to create something on their own.

Days Open: Wednesday-Saturday

Hours of Operation: 4-11p

Happy Hours: 4-5p & 10-11p

KIN

We’re on to Menu 86! It’s all inspired by local artist, Lorelle Rau. Lorelle works with paper, collaging, printing and even making her own. She draws a lot from the outdoors, taking photos of national park landscapes and pulling color tones out and enlarging to bring contrast and harmony. She harvests invasive plants, processes them and dries them into paper. Incorporating them into works invites a quiet conversation about the environment and ecosystems that she loves. As she told us, “maybe conservation begins simply by knowing a place well enough that you'd miss it if it were gone.”

She’ll be taking down her work after this menu cycle so come on down and check it out. Even if you're just hitting up Art Haus, as long as we’re not currently in service in the Tasting Room, just ask.

KIN seatings for September

Thursday, Friday (and some Wednesdays) : 7p

Saturday: 6p & 9p (Supper Club)

Staff Shoutout

Here’s Sophia! Soph has been here for almost two years now. She started off in Art Haus in the front of house but has seamlessly transitioned in the tasting room. She’s a rare one and one of the best we’ve ever had on the floor. She’s incredibly hard working, unconsciously charming and definitely one of the core personalities we have on the team. She’s taking more and more responsibility here and we couldn’t be happier to watch her grow and get more experience in the tasting room. 

Favorite Fruit: A Perfect Mango

Primal Zodiac: Ladybug

Death Row Meal: One dozen oysters, a “slutty” martini and a spicy chicken sandwich with cajun thick cut fries…and an affogato.

Why she’s on Death Row: Extreme Tax Evasion, like buy an island kind.

Culinary Weapon of Choice in a Zombie Apocalypse: Hillin (one of our chefs)

As always, we really appreciate all of your support and we hope to see you down here soon!

SEPTEMBER NEWSLETTER

Hello!

Just like that it’s September! Earth, Wind & Fire is playing over the kitchen speakers while we prep and we’re just starting to see another little shift in ingredients. The cucumbers, melons and zucchinis are on their way out as grapes, pears, apples and early winter squashes are in the queue to R&D with. The nightshades are going strong still. It’s babaganoush season here. We make huge batches and store it away for future parties.

We’re always happy to get to Labor Day. It always feels like a real marker on the restaurant’s calendar. We can feel a little more routine in people. For us too. The summer brings a lot of inconsistencies and are typically some of our slowest months. We got ahead of it this year and packed in events, menus and pop ups. We’ve pumped out 8 different tasting room menus in the last 10 weeks in addition to an Art Haus pop up…and our much belated Mario themed staff party. It’s been fun and great to see everyone push and discover what they are capable of. It’s also, maybe not the most sustainable. Like I mentioned, we’re happy to settle into a more steady routine although that doesn’t mean we can fully let off the gas. Such is restaurant life.

We had our last night market last week and barely squeaked it out before the rain. We just wanted to thank all the vendors that came down to show off their wares and, of course, all of you who visited as well and supported all the local small businesses. It was also great because Tyler organized it, so we got to see him back in the place. He’s working out at The Dixon with the LED team. We’re happy he landed with such a great organization.

On that note, we have the bittersweet news that our dear Tayler is moving on to the next season of her life. She’s been part of the team for 3 years and has done so much for us. We’ll miss her professionalism, keen eye for design and sense of humor but we’re excited for her next steps. Just like Tyler, we have her roped into a few events to help with but it won’t be quite the same without her. Thanks for everything and being part of our little pirate ship restaurant, Tay!

Upcoming Events

Sun Dog Flower Farm Dinner - Take Two!

Saturday & Sunday, October 10th & 11th

Dry Creek Valley

Alright, we’re giving it another go with the assumption that we’ll have better air quality and cooler temps. Plus, this is a rain or shine type event because even if it does get a little drizzly or chilly, we’re moving into the greenhouse. We’d love to see you out at Brooke & Davis’ farm to celebrate the closing of another harvest season. We go way back with them and even have Hillin sharing time between the kitchen and spending days out in the sun, working alongside them in the rows. It should be a really fun, family style, dinner out in the Dry Creek Valley with music from Dr. Scott’s Electric Hairbrush. You can follow the link below to purchase tickets. 

KIN CALENDAR OF EVENTS

Art Haus & Ampersand

HOT NOODZ are BACK! In addition to not wearing white, it’s our annual post Labor Day switch back to our hot noodles, which we make in house with flour from Hillside Grain up in Bellevue. We’ll have the similar garnishes and add-ons like pork belly, agedashi tofu and miso corn.  We’re also excited to say that alongside our house, smoked veggie broth we’ll also have a spin on tonkotsu, the rich and creamy pork broth. We’d love to see (or hear) you down in Art Haus slurping away some noodles.

Days Open: Wednesday-Saturday

Hours of Operation: 4-11p

Happy Hours: 4-5p & 10-11p

KIN

This is our last week of Menu 84 - All Dressed:Salad Edition. It’s been really fun and I think a pretty popular menu. For us, it’s felt like a long run since we’ve dropped a few pop up menus within, which explains why next week we move on to Menu 87. It’s all inspired and influenced by local artist Lorelle Rau. Lorelle has her works up in the tasting room, collages inspired by National Parks landscapes and hand made paper from invasive plants. She draws a lot from nature and has an appreciation for the land that we need to preserve. We have a lot in common I think. We’ll tell a little bit of her story, childhood, paper medium and art through food and drink.

KIN seatings for August

Thursday, Friday (and some Wednesdays) : 7p

Saturday: 6p & 9p (Supper Club)

Staff Shoutout

Here’s Jordan! Jordan has been with us in the kitchen for 5 years. While bringing a lot of restaurant experience when she started here, most of it was in the front of house or bartending. We got her pretty green with a knife in her hand and it’s been incredible how much she’s developed both technically and creatively. She has a great artistic eye, in fact she does a lot of the hand drawn signage for our events and is a very natural cook, being able to pick of new techniques really quickly. She’s a Woodriver Valley gal who loves a good hike, bike ride or walk down the river with her dog, Bodhi. Jordan is one of the O.G.s who has been along for all the ups and downs. The place wouldn’t have the same vibes without her. She also happens to be doing her first solo catering this weekend and we know she’s gonna crush it.

Favorite Fruit: Mango

Primal Zodiac: Hyena

Death Row Meal: A cold beer and well, all the carbs and peanut butter panda puffs and oysters.

Why she’s on Death Row: Extreme tax fraud

What she’s listening to right now: S-Town

Culinary Weapon of Choice in a Zombie Apocalypse: French rolling pin

As always, we really appreciate all of your support and we hope to see you down here soon!

AUGUST NEWSLETTER

Hello!

Well, just like that, we’re off and running in August. We’re cranking out menus and new dishes and cocktails on both sides of the restaurant. Fortunately, this is one of the best times of the year…for ingredients at least. The nightshades are starting to show up. We’ve had a few weeks of tomatoes but the peppers and eggplants are just starting. The melons have been great this season and we’re eagerly anticipating watermelon. Then of course, there’s everyone’s favorite, sweet corn. It’s fun to have so many ingredients to be able to play around with, in fact, it’s more often that we have to pass some by which is always a little bitter sweet.

Part of the reason we’re so busy is actually that August is traditionally one of our slowest months in terms of bringing in revenue. It’s those dog days and last summer trips. The temperature and air quality don’t help and definitely won’t this year. So, we made a premeditated decision to really try to hustle up some fun events and menus. Of course, that tends to lead to a whole lot of work to break even but thus is the life of owning a restaurant. At least we’re aware of it and having a good time.

We just wrapped up our first go at our “Family Meal” menu, everything being a little looser, with family style shared plating, a lower price point and shorter experience. It was really fun, a good change of pace and as far as we can tell, it was really well received. We’re hoping to scatter some of these menus throughout the rest of the calendar year as well.

The Boise Design Week Lecture Series went really well. It was really fun to collaborate with Lars Larsen, Rob Dennler and Alex Caves. Here’s a little video that we worked on together that was presented at the event. There’s also a link to the presentation itself but it gets a little chopped up here and there.

DESIGN WEEK VIDEO

DESIGN WEEK VIDEO FEATURING KIN

Our part of the presentation goes on at about the 49 minute mark

Upcoming Events

Art Haus Fair Pop Up Menu

Wednesday-Saturday, August 19th-22nd

Art Haus Bar

With the Western Idaho Fair coming to town we thought we’d roll a little bar pop up menu in Art Haus, all themed around those fair food and drink classics, albeit maybe not all of them come out of the fryer. It’ll be a small, fun side menu alongside some of the Art Haus classics that will still be available. We have a handful of ideas but if you have anything in mind let us know. Unfortunately, it looks like Sir-Mix-A-Lot is already booked so you’ll have to go to the actual fair for that one.

Idaho Shakespeare Festival Collaboration

Monday, August 24th

Art Haus Patio

As many of you may know, the patio and hillside outside of our space was the original home of the Idaho Shakespeare Festival. They are celebrating their 50th anniversary and returning to their original home, here! We are collaborating on a fundraising event with them. There will be a live performance directed by ISF legend, Michaell Hoffman. We’ll be bringing back all our tiffins from the old piKINic series. It should be a really fun, unique experience. 

Tickets are handled through the Shakespeare Festival so please reach out to them if there are any left. They sold most at their Gala a couple weeks ago but there may be a few left to snag.

Back to School Tasting Menu

Wednesday, August 26th-29th

KIN

It’s hard to believe that school is back in session this week. It feels like it just keeps getting earlier and earlier. My kids are still young enough that they’re really excited to get back and see all their friends. I’m ready for it too. So, we’re running a one week menu inspired by those classic yearbook superlatives. You know the ones, “most likely to succeed”, “most dramatic” or “best dressed” as Remi unsurprisingly was anointed…well, in addition to he and his high school girlfriend being voted “worst couple”. Instead of people though, we’ll be voting on ingredients, dishes, drinks and all things food. Any of you former students or fellow parents out there are more than welcome to get together and celebrate the return to a little rhythm and all things education.

Tickets can be purchased through OpenTable “Experiences”. The price reflects everything all in; food, beverage pairing, tax and gratuity.

BACK TO SCHOOL TICKETS

Art Haus & Ampersand

Matt’s been busy overhauling the bar food menu alongside all these new ingredients. Come on down and try the cucumber & plum salad, Tomato Katsu and Shishito Popper Burger special. The bar’s slinging out some delicious melon refreshers and the AC is cranking!

Days Open: Wednesday-Saturday

Hours of Operation: 4-11p

Happy Hours: 4-5p & 10-11p

KIN

It’s a new menu week! We’re on Menu 84 and it’s all about salad dressings. We’re calling it All Dressed: Salad Edition. A few menus ago we had a chilled ranch soup and later a 1000 Island Macaron. We figured, why not just make a whole menu inspired by different salad dressings. Makes sense. It’s Catalina, Green Goddess, Honey Mustard and more. It’ll run through August with a few pop up menus dancing around in between.

KIN seatings for August

Thursday, Friday (and some Wednesdays) : 7p

Saturday: 6p & 9p (Supper Club)

Staff Shoutout

Here’s Tanner! Tanner’s behind the bar and often up in Ampersand. He’s been with us for about 18 months now. He’s the one with the frosted tips with the permasmile. Seriously though, Tanner is always a bright spot and always makes the room and happier place, plus he’s awesome in the well. As we’ve gotten to know him we also see how humble he is as little things about him leak out. He’s an incredible artist. He played D1 football as an outside linebacker for Eastern Washington. He’s a good grandson and hangs out with his grandma a lot but not in a weird way. All in all, we’re really lucky to have Tanner around not only for his tending skills but for all the intangibles that he brings to make the team better.

Favorite Fruit: Avocado

Primal Zodiac: Marmot

Death Row Meal: Abalone & Lobster

Why he’s on Death Row: Inappropriate, semi-threatening jokes about a certain former president of a certain country.

Current Series of Interest: Mr. Robot

Culinary Weapon of Choice in a Zombie Apocalypse: On of those meat pounding mallet things.

Below is an image of Tanner cooling down in the beverage walk-in cooler.

As always, we really appreciate all of your support and we hope to see you down here soon!

Follow our social channels, and check our site for more Information, calendar, and reservations.

LATE JUNE NEWSLETTER

Hello!

We’re turning on the misters above the hill and gearing up for the summer heat. It really helps drop the temperature on the patio and create our own little downtown oasis. On that note, here’s a little One Capitol Center history (that’s the building that we’re in). The building opened its doors in 1975 aka Remi’s birth year. What is now KIN & Art Haus opened up as The Main St. Bistro. A few years later the landlords of the building searched for a new restaurateur tenant. They courted a chef from Seattle, Ray of Ray’s Boathouse, which sat on the edge of the Puget Sound. They eventually convinced Ray to head to the high desert; his aptly named establishment was Ray’s Oasis. We don’t have a lot of information from that restaurant but we do agree that it’s still a nice respite from the downtown heat.

Upcoming Events

KIN Kaiseki

Wednesday-Saturday, June 24th-27th

7:00p

KIN Tasting Room

We’re really excited about this week’s kaiseki menu. It’s 11 (kinda actually more) courses showing restraint and highlighting the microseason of Southern Idaho in this very moment. We always try to be local and seasonal but this is it to the nth degree. The dishes will all be small, some only a few bites. Each in a thoughtful order based on Japanese tradition but of course with our own spin on it. Included is a beverage pairing with light wines and sake that will carry over from course to course. Of course, we’ll have an NA pairing available as well. There are a few more seats on Wednesday and Thursday. Friday and Saturday are currently sold out but we can start up a waitlist. Tickets are available through the “Experiences” on OpenTable.

SOLD OUT

Night Market!

Thursday, July 2nd

5:00-9:00p

Art Haus Patio

Night Market II of the season is next week! We’ll have some new vendors down here on the patio with a summer BBQ theme! Matt is making some kielbasa, cheddar brats and smoked carrot dogs complete with house baked buns. We’ll have Fourth of July to go kits as well of the same sausages and DIY S’more kits as well! Bring the visiting family and friends down and come hang out on the hill.

Mantha Wine Dinner

Thursday, July 9th

7:00p

KIN Tasting Room

Come join us for a special one night wine dinner with Samantha Bauer of Mantha Wines. Sam is a Boise native but moved down to the Californian Sierra Foothills to start her wine label. A former geologist, Sam knows a thing about terroir. We haven’t had a wine dinner in a long time so we’re excited to have a fun collaborative menu celebrating a young Boise winemaker. She just started carrying her wines in her home state and they haven’t hit any other restaurants or shelves yet so it’s a good chance for a sneak peek of what’s to come.

SOLD OUT

Sundog Flower Farm Dinner

Saturday & Sunday, July 25th & 26th

6:00p

Sundog Farm, Dry Creek Valley

Join us for dinner out on the farm in the Dry Creek Valley. Our friends, Brooke and Davis of Sundog Flower Farm are hosting us for a floral-inspired dinner for about 70 guests. You’ll start with a welcome cocktail and a short tour from Brooke or Davis then settle in for a family-style meal nestled amongst all the flowers. We’ll have a little music from our friend Scott Thompson and linger until the sun sets. It’s setting up to be a beautiful scene for a fun and jovial night.

SUN DOG DINNERS

Art Haus

As mentioned, the bar is all set up for a great night out on the patio. We have new macarons themed around popsicles and a new special burger, the Kimchi Grilled Cheese Burger. The bartenders are cycling through new cocktails and NAs as well, so there’s always something new to try. Ampersand is great in the summer too, just watching the lazy clouds drift by over the hills.

Days Open: Wednesday-Saturday

Hours of Operation: 4-11p

Happy Hours: 4-5p & 10-11p

KIN

So, we have the kaiseki menu running in the tasting room this week. We are only open Thursday and Friday of the following week since we are closed on the Fourth. That is Tyler’s last week with us on the regular (he will make guest appearances on special events and Night Markets). If you’ve developed any sort of relationship with him we definitely suggest you come by the next couple weeks and show him some love. I know he’d appreciate it.

KIN seatings for June &  July

Thursday (and some Wednesdays) : 7p

Friday & Saturday: 6p & 9p (Supper Club)

As always, thank you for your support of our little pirate ship restaurant. The business doesn’t get any easier but we’re finding more ways to appreciate the people we’re surrounded with and the community that we call home. Thank you and hope to see you soon!

JUNE NEWSLETTER

Hi!

Hard to believe we’re already moving through June. We’re nearly halfway through the year, and 2026 is flying by. Really, it feels not that far removed from when we were a makeshift version of Art Haus with thrifted everything, in the shell of the former Angell’s safari-themed interior decorating. We were running two bars in one space to hold liquor licenses while trying to develop the plan for what would eventually become KIN.

Around that time, a chef mentor of mine from Portland told me something while I was visiting former colleagues. He said, “Komori, you’ve maybe figured this out already, but we’re not in the business of food—we’re in the business of people. That’s the guest, but more importantly, the crew.”

I couldn’t agree more.

Since those early Art Haus days, we've hosted dozens of meaningful community collaborations, created hundreds of menus and special events and welcomed thousands of happy guests through our doors (a handful of unhappy ones as well). But when we think about what has mattered most over the years, we keep coming back to the people who have helped build this place.

It’s an interesting balance: caring for people and investing in their development, both professionally and personally, while also paying them and maintaining expectations for performance. Over the years, nearly 100 unique employees have worked with us. While our staff tenure is relatively long by restaurant standards, it can still feel like a revolving door at times.

There are difficult conversations when someone isn’t the right fit or when circumstances force a change. Fortunately, those situations have been relatively rare for us. More often, someone is simply ready for the next phase of their life.

Replacing a team member who has gained experience and confidence within our system is certainly costly, but over time we’ve learned to see the bigger picture. The fleeting nature of working in a seasonal restaurant has taught us to enjoy the time we have together while appreciating the bittersweetness of change. We can celebrate the next chapter in someone’s life, even when it means moving on from us.

I’m not proud of many things in my life, but reconnecting with former employees and hearing about the positive impact we had on them makes all of the effort feel worthwhile.

And that brings us to Tyler...

We are happy to announce that Tyler is ready for the next step in his own adventure. He joined KIN in the winter of 2021 but his history with us goes back even further—to the makeshift Art Haus days and even the old State & Lemp era. He has worked in every front-of-house position and has become almost as recognizable and synonymous with KIN as me and Remi.

Quite simply, we would not be the place we are today without Tyler. He leaves some very big shoes (specifically Nikes) to fill, but more than anything, we love him and are excited to see what comes next. He’ll be with us through the first week of July, so please stop by and help us send him off with well wishes.

Speaking of new paths forward, we’re also excited to share a couple of promotions within the team.

Jim will be stepping up to lead our bartending crew. While he’s still relatively new to us, he brings a ton of bartending and management experience. He embodies our ethos and everyone who has worked with him has become a fan of Jim.

We’re also excited to announce that Courtney, who has been with us for nearly three years, is now our General Manager. Over the years she’s become the face of Art Haus and, more recently, the voice of KIN, handling most early guest interactions on the phone. Personally, I’m thrilled she accepted the position—even after realizing how much more she’ll have to deal with Remi.

We know she will grow into an exceptional leader for our team. She’s one of the hardest-working and empathetic people we have and we’re excited to watch her take on new responsibilities, challenges and successes in the years ahead.

As always, thank you for being part of this ragtag community. Restaurants are often measured by food, drinks, awards or accolades, but we've always believed the real work is about the connections. The menus change, the seasons pass and eventually everyone moves into a new chapter. What stays are the relationships, the lessons learned together and the opportunity to help one another grow. We're grateful for everyone who has been part of this journey, and we're especially excited to celebrate the next steps for Tyler, Jim and Courtney. There are many benefits to owning a restaurant but watching people grow into bigger versions of themselves just might be the best one.

LATE MAY NEWSLETTER

Hello!

It’s one of our favorite times of the year; the weather is perfect, not too hot yet, the farms are just about to be fully on and the foothills are still a vibrant green. It’s asparagus and peas, strawberries, elderflower and the first of the foragable currants. The only bummer is the Idaho morel season is pretty hard this year due to the warm winter, rainy April and subsequently a lot of bug issues. On the other hand, porcinis are a bit early and looking good.

It’s also fully patio season (although this week might get a little drizzly). We’re about to have our first of this year’s outdoor events. We’re really hoping to be able to engage the outdoors a bit more this year, be it concerts, readings, theater or just having people come down and sit on the grassy hill. Speaking of which…

Upcoming Events

Death Rattle Literary presents: Ekphrastic

Thursday, May 28th

7:00-9:30p

Art Haus Patio

We’re partnering with local nonprofit Death Rattle for a session of readings themed around notional ekphrastic poetry, which is a  subgenre where poets and fiction authors will write a piece describing an imagined, fictional or lost work of art/folklore rather than an existing tangible one.

The poets will read from between the flagpoles outside of our patio, the hill open to listeners. We’ll be jartending outside with original, collaborative beverages. The patio and bar will open for regular business with the kitchen fully open for dinner. Come down and support the local literary arts and relax on the hill! Just in case it gets a little wet, we’ll move it inside and go upstairs!

Night Market!

Thursday, June 4th

5:00-9:00p

Art Haus Patio

Night Market is back on First Thursday! We’re opening up the patio and hill to our local small businesses to sell their wares and make new connections. It’s a really fun event with jovial, supportive energy. We’ll have everything from local artists, ceramicists, nonprofits, DJs, flowers, books, bees and tarot. We’ll even have a young entrepreneur, Kichi, selling some magnetic origami hearts (a very unbiased plug for my 10 year old son). In addition to our friends, we will also have a table slinging cocktails, focaccia, cookies, pickles and skewers. Inside Art Haus will be fully open for regular service, as is the tasting room in KIN.

Also, any purchase from one of the vendors will get you a raffle ticket for the chance to win a $100 gift card to KIN & Art Haus. You don’t need to be present to win, so long as you leave your info on the ticket. We’re hoping for a good turnout and a fun night highlighting the hard working small businesses in our community.

Art Haus

Come on down and try out a new wave of summery beverages. The special burger this week is a mock on Char Siu, with some sweet hoisin glazed pork belly and five spiced napa cabbage slaw. We’re fully up on asparagus with a grilled dish and others tucked into a satisfying bowl of yakisoba. There’s also a tasty rhubarb sorbet…just saying.

Due to a lot of people asking for it, Wednesdays will consistently be Gyoza Night! We’re sticking with the traditional pork or mushroom filling but looking to add a few more varieties down the road.

Happy hour is still the first and last hour of the evening, perfect as the sun sets a little bit later.

Days Open: Wednesday-Saturday

Hours of Operation: 4-11p

Happy Hours: 4-5p & 10-11p

KIN

We’re onto Menu 77 - America! Semiquincentennial Regional Americana Thru Time! In honor of the 250th anniversary of these United States of America, we’re doing a menu based on food stories through American culinary history. It’ll dance around a little, from life on the frontier pursuing the American dream to Ellis island, “Melting Pot” fusion foods and of course, the iconically American condiment, Ranch. Because of a few pop menus interspersed through, this menu will go straight up to July 3rd (we’re all taking the Fourth off).

Menu 78 is one of those pop up, 1-week long menus and it’s one we’ve been wanting to do for a while now. It’s Kaiseki! Kaiseki is a traditional Japanese dining style built around a series of small, hyperseasonal courses. Each dish shows a bit of restraint, focusing on the natural qualities of the ingredient rather than covering them up. The meal follows a thoughtful progression, moving from lighter preparations to more intricate dishes, then back to something simple and grounding. Rooted in tea ceremony traditions, kaiseki is meant to reflect a specific moment in time and place through food. Our kaiseki meal will follow this arc but of course, reflect our own perspectives, experiences and local landscapes. We’re really excited about this menu. It’ll probably end up being around 11-13 courses and have some much more elaborate plating. A good chance to step outside our typical routine and push ourselves that much more. The menu will run Wednesday, June 24th through Saturday, June 27th. It is a ticketed event with everything (food, beverage, tax and gratuity) included in the price. Here is a link to purchase a ticket. It is set for Wednesday, but you can choose a different date from links below (Kaiseki #1-#4)

https://www.opentable.com/booking/experiences-availability?rid=1065754&restref=1065754&experienceId=715608&utm_source=external&utm_medium=referral&utm_campaign=shared

The other ticketed special pop up menus are also located on OpenTable for you to check out. We have a link to our calendar of events on the website here. https://www.kinboise.com/news

They are starting to fill up so make sure to snag a seat if you want to join!

KIN seatings for May & June

Thursday: 7p

Friday & Saturday: 6p & 9p (Supper Club)

As always, we really appreciate the support of everyone that makes it this far in an email. Business is still up and down. Despite what it may seem from the outside, there are typically reservations available on the tasting room side and plenty of room in the bar while the patio is running. We’ll continue to do more summer events, even outside our ticketed events, so stay tuned! We’re always open to catering summer BBQs as well! Hope everyone had a great long weekend and happy start to the summer season!

2026 Menu Calender

We’re excited to share our KIN calendar and menus for the summer.

In the past, we’ve run menus for about five weeks at a time, with a few off the cuff pop-ups sprinkled in here and there. This year is pretty much the same except for one positive difference. We’ve actually mapped the whole thing out ahead of time. 

Think of it a bit like a season’s show run at The Morrison or LED or a concert lineup you’d plan your summer around. The goal is to give you time to look ahead. Well, for all of us to look ahead. We hear often that guests missed out or heard too late on some of our shorter, collaborative menus. Hopefully, this will help you work around vacations and maybe even plan a night with visiting friends or family. Our longer menus (5–6 weeks) will run just like they always have, with reservations available by phone, through our website or on OpenTable.

For our shorter, one-week (or one day) special menus, we’re switching things up a bit. These will be ticketed*, purchased in advance. Tickets will include the price of food, beverage, gratuity, our health & wellness surcharge and tax—so everything is covered except for any additional drinks you might want to explore. Due to the small dining room and limited tables, most single diner reservations may be combined with each other which is another great way to meet a person with similar interests. We’ll also try to accommodate as many dietary restrictions as we can but some may take away too much from the experiential menu.

Again, just like a concert or play, these ticketed events are non-refundable, but they are fully transferable. We’ll just need the new guest’s info so we can take care of them. On that note, they’ll also make great gifts!

Below, you’ll find the lineup of menus and themes, along with a bit of context for each. We’re still finalizing dishes but we have a really good sense of the ingredients and direction.

It’s a lot of info but if something jumps out as a can’t-miss, you can grab tickets linked below each description. We’ll also have a number of pop ups, classes and events run through Art Haus that we’ll let everyone know about through other future emails and on Instagram.

Summer ‘26

April 14 - May 16 TM76 Hallie Maxwell

May 19 - July 3 TM77 Semiquincentennial Americana

June 16 TM78* IBG 6.0

June 24 - June 27 TM79* Kaiseki

July 7 - July 31 TM80 Summer Memories 4.0

July 9 TM81* Mantha Wines

July 25 & July 26 TM82* Sundog Flower Farm Dinner

Aug 5 - Aug 8 TM83* Family Meal

Aug 11 - Sep 26 TM84 All Dressed, Salad Edition

Aug 26 - Aug 29 TM85* Back to School Week

*Ticketed menus that are one week or shorter

TM76 - Hallie Maxwell

April 14 - May 16

Price: $130 (tasting menu) $40 (beverage pairing) $99 (Supper Club)

A menu completely inspired by local artist, Hallie Maxell. A Boise State MFA graduate, Hallie has completed residencies at Surel’s Place, Common Well and The James Castle House. Each course of the menu draws from a piece of work displayed throughout the dining room as well as her personal history and ongoing exploration of identity. We love our artist collaboration menus and are really excited to share Hallie’s talents and stories.

A few featured local ingredients: Sunnyside asparagus, baby artichokes, green garlic, radishes, pork belly, pea tips and more.

TM77 - Semiquincentennial Americana

May 19 - July 3

Price: $130 (tasting menu) $40 (beverage pairing) $99 (Supper Club)

We typically avoid running a menu concerning a specific date. It always feels weird once we go past it. But it just so happens that this menu ends the night before the 250th anniversary of America. So, we leaned into it. In honor, this six-week menu looks back to the early days and traces a few of the moments, ingredients and odd little food stories that have helped shape American food over the last two and a half centuries. Think regional influences, native ingredients, iconic brands and of course, there’s nothing more american than ranch.

A few featured ingredients: Ramps, morels, rhubarb, snap peas, mint, carrots, salmon.

TM78* - Idaho Botanical Garden 6.0

June 16 *Ticketed - one night only

Location: Idaho Botanical Garden

Price: $295 (donation included)

This is the sixth collaboration with the Idaho Botanical Garden. It’s a one night fundraising event to support their work growing and educating our community around all things plants. We’ll be serving dinner family-style at a long, rustic table right next to the Meditation Garden. We set up a firepit and get to grilling, utilizing ingredients from nearby farms along with a few things grown right there on site. It’s a really fun event with all the good early summer vibes with a great organization at the center of it all.

A few potential ingredients: Elderflower, spruce tips, hakurei turnips, strawberries, broccoli leaf.

TICKET LINK BELOW...

KIN X BOTANICAL GARDEN DINNER

TM79* - Kaiseki

June 24 - June 27 *Ticketed - one week

Price: $285 (11-course tasting menu, beverage pairing, tax & gratuity)

Kaiseki is a traditional Japanese dining style built around a series of small, seasonal courses. Each dish shows a bit of restraint, focusing on the natural qualities of the ingredient rather than covering them up. The meal follows a thoughtful progression, moving from lighter preparations to more intricate dishes, then back to something simple and grounding. Rooted in tea ceremony traditions, kaiseki is meant to reflect a specific moment in time and place through food. Our kaiseki meal will follow this arc but of course, reflect our own perspectives, experiences and local ingredients.

A few potential ingredients: Apricot, cucumber, squash blossoms, mulberries, burnet, albacore.

TICKET LINKS BELOW...

KIN KAISEKI 6/24

KIN KAISEKI 6/25

KIN KAISEKI 6/26

KIN KAISEKI 6/27

TM80 - Summer Memories 4.0

July 7 - July 31 

Price: $130 (tasting menu) $40 (beverage pairing) $99 (Supper Club) 

Always a favorite traditions is “Summer Memories”, where we ask the team to share a favorite story from years past. Then we build a dish around it. Over time, that’s meant everything from Erika’s family’s annual Oregon coast trip to Michael getting up early and drinking coffee with his dad, Syd’s snowcone bike runs, picking flowers through the neighborhood and of course that time Tyler and the gang bought a yacht. We’ve got a few new faces on the crew this year and it’s always a fun way to introduce them through food and the memories that have shaped them.

A few featured ingredients: Cherries, cucumber, zucchini, basil, nasturtium, porcini.

TM81 - Mantha Wine Dinner

July 9th *Ticketed - one night only

Price: $245 (tasting menu, Mantha Wine pairing, tax & gratuity) 

*We will not be offering a nonalcohol beverage pairing

It’s been a while since we’ve done a wine dinner and we’ve been looking forward to collaborating with Mantha Wines for years. Samantha Bauer, a Boise native and former geologist turned winemaker, focuses on terroir while caring for grapes in the Northern Sierra Foothills, part of the North Yuba AVA. She’s coming back to visit, bringing a selection of her wines for us to explore. Each course is built to meet the wine where it is. Sometimes it’s matching its body and aroma, other times branching off into a story or idea connected to Sam herself. It should be a really fun night and a great chance to support a young winemaker with Boise roots.

A few potential ingredients: Plums, sweet cicely, currants, okra, collard greens.

TICKET LINK BELOW...

KIN X MANTHA WINEMAKER DINNER

TM82 - Sundog Flower Farm Dinner

July 25th & 26th *Ticketed - two nights only

Location: Sundog Flower Farm

Price: $150 (food, beverage pairing, tax & gratuity)

Join us for dinner out on the farm in the Dry Creek Valley. Brooke and Davis of Sundog Flower Farm are hosting us for a floral-inspired dinner for about 70 guests. You’ll start with a welcome cocktail and a short tour from Brooke or Davis then settle in for a family-style meal nestled amongst all the flowers. We’ll have a little music from our friend Scott Thompson and linger until the sun sets.

A few potential ingredients: Sunflower, calendula, marigold, taper tips, nonflower things.

TICKET LINKS BELOW

KIN X SUNDOG FLOWER FARM DINNER 7/25

KIN X SUNDOG FLOWER FARM DINNER 7/26

TM83 - Family Meal

Aug 5 - Aug 8 *Ticketed - one week

Price: $80 (food, beverage pairing, tax & gratuity)

One of things we love most about our tasting room is the shared experience. We know it’s not for everyone, or every occasion, but bringing people together around a dinner table feels really important, especially now. So for one week, we’re switching things up. We’ll lower the price, push the tables together and serve a family-style meal meant to be shared. It might be fewer courses but based on some of our staff’s favorite daily family meals. The hope is that you leave nourished, nutritionally and emotionally, and maybe meet a couple new friends along the way.

A few potential ingredients: Fennel, cherry tomatoes, squash, porcini, shishitos, shiso.

TICKET LINKS BELOW...

KIN FAMILY MEAL 8/5

KIN FAMILY MEAL 8/6

KIN FAMILY MEAL 8/7

KIN FAMILY MEAL 8/8

TM84 - All Dressed, Salad Edition

Aug 11 - Sep 26

Price: $130 (tasting menu) $40 (beverage pairing) $99 (Supper Club)

A whole menu based on salad dressings you ask? You betcha. Nonintentionally, we’ve had a few courses on recent menus based on dressings. There was the 1000 Island Macaron with the tomato mac shell, sweet olive oil emulsion and pickled elderberry buttercream. We couldn’t do an America! menu without a course centered around ranch. Naturally, the next step is to just do the whole menu riffing on classic salad toppers. From Catalina to Lemon Poppyseed, they’re all up for grabs. Stubbornly, the only thing you probably won’t see is an actual salad.

A few potential ingredients: Tomatoes, eggplant, melons, chanterelles, peaches, sea beans.

TM85 - Back to School

Aug 26 - Aug 29 *Ticketed - one week

Price: $275 (food, beverage pairing, tax & gratuity)

This one’s for all the parents out there! Getting back to school and settling back into a little rhythm is reason enough to celebrate. So, we’re cracking open the cookbooks and sharpening those #2s. Each course will be inspired by one of those yearbook superlatives, you know, the “Most Likely to Succeed” or “Best Dressed”, the latter apparently being what Remi claims to have been dubbed. It’ll be a great chance to get that gang back together and rekindle some of those vibes from the good ‘ol days. Proceeds from the event will go to help out our local Boise title one elementary schools.

A few featured ingredients: Sweet corn, peppers, grapes, elderberries, lobster shrooms.

TICKET LINKS BELOW...

KIN BACK TO SCHOOL 8/26

KIN BACK TO SCHOOL 8/27 SOLD OUT

KIN BACK TO SCHOOL 8/28 SOLD OUT

KIN BACK TO SCHOOL 8/29

AND…if you’ve made it this far, we’ll put a little teaser for a two-night collaboration in the middle of September. We’re teaming up with our fellow James Beard Award Winner, Sal Alamilla & Amano…