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...
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...
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: $275 (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...
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...
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 8/27 SOLD OUT
KIN BACK TO SCHOOL 8/28 SOLD OUT
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…