Since opening in 2011, Windsor’s Kin Restaurant has become a well-loved, family-friendly dining destination on the Windsor Green. With an extensive comfort menu that ranges from burgers and frickles (fried pickles) to braised short ribs, mac and cheese, wedge salad and warm cobbler.
If you’re looking for a place where mom and dad can get a nice dinner with a glass of wine and the kids will be well-taken care of with a chicken fingers and hot dogs menu of your own, Kin is the spot.
Fieri alums Brad Barmore and JC Adams, both restaurant biz dads wanted to create a place to take their kids that didn’t feel like, well, a place to take the kids. Armed with family recipes like Grandma’s beer-braised pot roast and Brad’s father-in law’s secret barbecue sauce (“It was harder to get that recipe than it was getting his daughter’s hand,” laughs Brad). They also own Kin Smoke Barbecue restaurant in Healdsburg and the Town Green watering hole, Publican.
The menu changes up seasonally, though their signature Kin Burger (a half-pound patty with smoked white cheddar, applewood smoked bacon and BBQ sauce on a brioche bun; Kin Mac & Cheese; and pizzas are evergreen.
Pull up a table, take a nibble off everyone’s plate, toast to your kin and pass dad the bill at the end. When you’re at Kin, you’re family.
Kin Restaurant, 740 McClelland Drive (former DePaoli’s), Windsor, 837-7546. Open daily for lunch and dinner.
Great addition to the Windsor Town Green!!! My husband and I have been to KIN twice and really enjoyed our experience both times. The first was on a warm summer’s eve on the patio with some friends, eating and drinking wine. The second was just a couple of weeks ago. On both occasions the food was delicious and the serving sizes were just right. The most recent visit we started by sharing a wedge salad. Wonderful! I had the Vaquero steak with the creamy scalloped potatoes and seasonal fresh vegies. YUM! My husband had the bourbon glazed pork chops and stated that he never know pork chops could taste so good! We like the ambiance and even when there are a lot of people in there you can still carry on a conversation without shouting. Service was maybe a little slow with the check at the end. It was pretty busy in there. So we took that as an opportunity to just relax, talk, laugh and enjoy or very satisfied feeling. Looking forward to trying those dinosaur bones and the mac and cheese. Both looked yummy!
The best way to treat a menu is to change it based on what’s freshest, in season, from the docks, local…etc. Give the customer 5 choices based on said criteria. Change the menu on a weekly or bi-weekly basis. Similar to what Zazu is doing. In my opinion, It’s not all about what the customer wants. It’s more about what I want to enlighten people with on that particular day. Sonoma county holds a true bounty of ingredients to be utilized and constructed with respect.