I had not heard about Sibling Rivalry until my brother in law got us a gift certificate last year. The gimmick behind this restaurant is that there are two head chefs, brothers David and Bob, and each has his own menu. The menu is divided up by main ingredients – tuna, beef, pork, mushrooms, etc… – and each chef opts to make either an appetizer or an entree using the ingredient. You create your meal by picking whatever seems good. (There's a different style where you pick a chef, more on that in a bit.)

The restaurant is quite nice, not fancy enough that you need jacket and tie but still the sort of place that ran us $400 for 4 people (counting wine and cocktails). There is a bar area, and a patio where you can eat outside. The waitstaff is very attentive, I dropped a fork and it was replaced instantly. They were just a bit more forward than I prefer, honestly. When the two ladies at our table both decided to have the swordfish, the waiter tried to convince one of them to try another seafood dish. And when I had the beef, he asked if I was sure I didn't want to try the beef special. I can see why they do it – for a restaurant whose theme is all about the variety of ingredients you want to encourage diners to try a variety of things. But, still, I saw the specials menu, thank you, and I chose what I chose.

And that's really all there is to say about the place. The food was very good. Our table actually ended up getting all of their appetizers from Chef David's side of the menu, and all the entrees from Chef Bob's side. We didn't plan it that way, but it just worked out. The tuna sushi appetizer was particularly outstanding, and I was very pleased with my flat iron steak in chili sauce. And the creme brulee was warm, as it should be. I do so hate cold creme brulee.

The theme only goes so far. The menu is fixed – you can look it up online (which we did). So it's not like every night the chefs are back there deciding what to make, ala Iron Chef. They actually do that on Monday night, something they call "Fight Night." On Monday (not every week), you order "prix fixe" where you pick a chef, pay a fixed price, and then your dinner is whatever that chef decides to make. I would guess that it's similar to a Japanese steakhouse where you'd pick a main ingredient like the chicken or something, and then the chef does something special with chicken for you.

A very nice place, highly recommended. Be careful with the wine. We asked for a bottle that would complement swordfish and pork (I was on my own with the beef) and we never asked what it cost. My bad for not taking the receipt home with me, we just looked at the bottom line and threw some cash at it. After I thought about it and added it up in my head, I'm thinking we got a little screwed on the wine thing. Oh, well. Live and learn.