Look for Jacob Demars’ more popular desserts at Barbarian, including a banana cake with strawberry, sage and mint.
Writer: Karla Walsh
Something big is brewing at Kinship Brewing Co. in Waukee. After months of construction, planning and menu development, Kinship executive chef Jacob Demars is set to launch a one-of-a-kind experience. Starting Jan. 15 from 5 to 9 p.m. and open every Sunday after, Barbarian Restaurant will be a 32-seat, modern-new American restaurant that will be on-site at Kinship (255 NW Sunrise Dr., Waukee), Demars tells dsm exclusively.
Before diving into the concept, I had to ask about the name.“ ‘Barbarian’ is inspired by the people who I have learned from throughout my career in cooking,” says Demars, whom you might remember from R/I Restaurant and Marlene’s. “This is a tribute to the passionate ones that push you through 16-hour days and tough nights.”
Diners will have three options: Order a la carte, choose the six-course menu, or go all-in with the 12-course tasting. The a la carte menu will be posted on the Kinship Facebook page and on Instagram @barbarianrestaurant.
Reservations will open mid-December, and “since space is so limited, reservations are required,” Demars says. The main Kinship kitchen, Next of Kin, will serve the taproom Tuesday through Saturday, he adds.
When asked about the Sunday-only strategy, Demars says more space—and more days—are planned. “In early spring, we hope to consider running Barbarian five nights a week,” he says. A new garden area next to the kitchen not only will supply produce but also seat up to 10 guests, Demars adds, providing an option for outdoor private dinners and beer tastings.
In the meantime, Kinship beer and a small wine list will be available as pairings to begin, with a cocktail and spirit-free drink menu following closely behind.
“The a la carte menu will change monthly with small weekly produce changes,” says Demars, who’s developing the initial menu with sous chef Megan Murphy. Look for some of his more popular dishes, such as risotto carbonara, Cape Ann baked stuffed clam and lobster bisque. Two new new dishes he says he’s excited about are raspberry Jell-O pie with chocolate marshmallow fudge ice cream, and confit chicken nuggets with rolled sweet potato, fermented hot sauce and sour cream.
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