ROBERT KINKEAD

In 1993, Bob Kinkead opened Kinkead's, an American brasserie-style restaurant featuring fresh seafood. The 220-seat restaurant features daily changing menus, a 40-seat bar and lounge area, and nightly piano entertainment. In April 1997, Kinkead’s added a seafood and raw bar serving a selection of made to order soups, stews, salads, and large daily changing selections of clams, oysters, and other shellfish.

Mr. Kinkead has received numerous local and national awards including four James Beard Award nominations for Best American Chef, Mid-Atlantic Region. He was the 1995 winner of the James Beard Award as Best American Chef, Mid-Atlantic. Since January 1995, Mr. Kinkead and his restaurant, Kinkead’s, have received the Restaurants and Institutions Ivy Award, Food Art’s Silver Spoon, and Nations Restaurant News Fine Dining Hall of Fame Award. In addition, Kinkead’s was awarded the Mobil four-star rating for years 1996 through 2003 and the Washingtonian Magazine’s highest four star rating for the past five years.

Mr. Kinkead wrote his first cookbook about Kinkead’s Restaurant and its seafood specialties. The book, entitled Kinkead's Cookbook: Recipes from Washington D.C.'s Premier Seafood Restaurant, includes over 120 recipes from Kinkead’s, Washington D.C.’s top seafood restaurant.

Information and menus for Chef Kinkead’s award-winning restaurant, Kinkead’s, are available here.

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