By Lori Fredrich Senior Writer & Dining Editor Published Mar 06, 2017 at 11:01 AM

Kindred, the new restaurant inside Bay View’s Kinn micro-hotel, quietly opened its doors to the public on Sunday, March 5.

Last week, we gave you a preview of the restaurant’s interior, which offers casually elegant digs that mix both modern and rustic elements. And this weekend, during the restaurant’s soft opening, we got a peek at the menu which is replete with globally inspired dishes created by Chef Nathan Rader.

Among the restaurant’s shareable plates, you’ll find a diverse collection of dishes, many of which are vegetarian or gluten free.

Lebanese pommes frites are served with fresh lime, cilantro and Fresno chilis and sprinkled with za’atar, a classic blend of spices including tangy sumac, thyme, sesame seeds and salt ($7).

Lamb crepinette includes fontina stuffed lamb meatballs served up in a flavorful tomato sauce with Oregon black truffles and sage ($11).

Vegetarian options include warm Chioggia beets served with golden raisin puree, goat cheese mousse and toasted fenugreek ($9); Edam croquettes with baby leeks, chokeberry jam and smoked buttermilk dressing ($9) and parsnip gnocchi with shaved parmesan and toasted sage panko ($9).

There’s also piri piri chicken featuring a crisp gluten-free chicken leg served atop charred scallion whipped potatoes with house pepperoncini ($12).

If you prefer entrees, the menu includes standards like a burger with Wisconsin aged cheddar, pickled chiles, tobacco onions and garlic aoili ($13); braised shortribs with Cashmere Hammer stout braised ribs served with Manchego polenta and amaranth greens ($21); and an oven-roasted pork chop with tempura maitake mushrooms, cauliflower puree and chokeberry reduction ($25).

There’s also made-to-order filet served up with sweet potato steak fries and gremolata grilled globe artichokes with a verjus rouge reduction ($19).

Meanwhile, seared striped bass comes atop caramelized carrot puree with grilled white asparagus and red miso beurre noisette ($23).

On the sweeter side, there is dark chocolate budino (custard) with candied Marcona almonds and vanilla bean poached cara cara orange segments ($5) or gingerbread cake served up in the style of bread pudding, topped with hazelnut toffee and chantilly cream ($7).

If you prefer, you can order up freshly made cinnamon sugar crullers which are served with Stone Creek coffee creme anglais ($7).

Kindred will offer daily specials, including Tuesday burger night featuring a burger and draft beer for $14, Wednesday date night featuring a small plate and featured entree for two with dessert for $40 and Thursday night artist night during which guests are invited to share their artistic talents on the bar’s chalkboard wall.

Happy hour will take place Tuesday through Friday from 4 to 6 p.m. featuring $2 off house cocktails and draft beer along with $5 Lebanese fries, $7 duck confit flatbread and $9 lamb meatballs or lemongrass mussels. In the coming weeks, Kindred will also begin serving brunch on Saturdays and Sundays.

Kindred is open Tuesdays from 4 to 9 p.m., Wednesday and Thursday from 4 to 10 p.m., Friday and Saturday from 5 to 11 p.m. and Sunday from 5 to 9 p.m. The bar will be open later.

Lori Fredrich Senior Writer & Dining Editor

Lori is an avid cook whose accrual of condiments and spices is rivaled only by her cookbook collection. Her passion for the culinary industry was birthed while balancing A&W root beer mugs as a teenage carhop, fed by insatiable curiosity and fueled by the people whose stories entwine with each and every dish. She’s had the privilege of chronicling these tales via numerous media, including OnMilwaukee and in her book “Milwaukee Food.” Her work has garnered journalism awards from entities including the Milwaukee Press Club. 

When she’s not eating, photographing food, writing or recording the FoodCrush podcast, you’ll find Lori seeking out adventures with her husband Paul, traveling, cooking, reading, learning, snuggling with her cats and looking for ways to make a difference.