Kid Sister
Chef Isaac Mendoza looking through the pass as he begins prepping cauliflower purée.
Kid Sister Wine Bar - 10/15/2025
Three books on Paris's neo-bistro movement, which offered great inspiration to the development of Kid Sister's look and menu.
Kid Sister Wine Bar - 10/15/2025
A wall full of the Kid Sister team's family, friends and travels. The menu for the Beef Eaters, the Phoenix steakhouse where Isaac Mendoza's Father and Grandfather were chefs, takes the center.
Kid Sister Wine Bar - 10/15/2025
Chef Isaac Mendoza developing a sauce for a scallop dish on his new winter menu. The two sauces are similar in every way except the type of coffee used.
Kid Sister Wine Bar - 10/15/2025
A close-up of two sauces reducing.
Kid Sister Wine Bar - 10/15/2025
Kid Sister Dinner Service: Behind the Pass
Chef Isaac Mendoza's creative menu and attention to detail are eye-catching contributors to Kid Sister's success as a wine bar. Here, we can see the thought and detail in executing two of the highest-selling plates in his new winter 2025 menu: the scallops and the languiça. Each step Mendoza takes, from prepping to plating, is done with care. Mendoza ensures that each dish is executed to the highest standard before it reaches the pass.
Chef Isaac Mendoza begins dinner service by selling a squash risotto.
Kid Sister 10/20/2025