About Us

Meet the Boudreau Family

When you support small businesses, you’re supporting the families behind them, like Joe and Amanda Boudreau, owners of Kith and Kin. The Boudreaus opened Kith and Kin in June of 2019, the realization of a years-long dream. “Owning our own restaurant was always the end goal, and when we discovered the town of Hudson, we knew this was where we wanted to open our restaurant and that we wanted to be a part of this community,” said Amanda, who has a full-time corporate job but supports the event and marketing side of the business. The couple, who have two daughters, Nora, 7, and Chloe, 5, moved to Hudson in 2014, but waited for the right opportunity to open their restaurant. “We wanted to do it the right way,” Amanda shared. “We started our own family, and then started our Kith and Kin family.”

Amanda and Joe purchased the building in January of 2019 and created a space for farm-to-table and locally sourced fare. Joe, though trained in classic French cuisine, has experience with a variety of culinary styles, and is able to use his skills to offer what Amanda calls “sophisticated comfort food.” Amanda noted, “We thought this would be the perfect food for this spot and in this town.”

Joseph Boudreau

Joe's interest in the culinary world was sparked at a young age when his dad, a butcher at the local grocery store, taught him about different animals, cuts of meat, and how to butcher. Joe went on to graduate from Newbury College with a degree in culinary arts, where he studied a variety of different styles of cooking but found that his true passion was in French style cooking. One of his first jobs was at the Armani Café where he got his first taste of fine dining and hasn't looked back since. His life moved him to Portsmouth, NH and Portland, ME, where he started to spread his wings technically and push the envelope with his creativity. He became the Executive Chef at Mims Brasserie, a well-known French restaurant in Portland. It was during his time in Portland that he gained a large appreciation for fresh, local ingredients, working closely with farmers and foragers who would visit his restaurant daily with their fresh products. He also met Amanda at a steak house in downtown Portland.

It has always been a dream of Joe's to own his own restaurant where he can bring farm fresh ingredients and transform them into dishes that he is passionate about.

Amanda Boudreau

Amanda started her restaurant career at Macaroni Grill while she was attending the University of Connecticut. After graduating college, she returned home and started working at Diamond's Edge restaurant on Great Diamond Island off the coast of Portland, ME. It was here where Amanda was first introduced into the fine dining world and started to take a strong interest in their wine and spirit program. After the summer season, Amanda moved to Big Sky, MT, where she furthered her knowledge in the restaurant industry during the busy ski season. She then returned to Maine to help open the Grill Room, a local steakhouse in downtown Portland, where she was a server and then manager, before moving to Arrows, a critically acclaimed fine-dining restaurant in Ogunquit, ME. Here, she worked with James Beard Award- winning chefs and expanded upon her knowledge of food and wine. In 2013, Amanda moved to Massachusetts to join the team at the Beehive in Boston, a place known for its focus on foods from around the world and a unique liquor and wine program. In 2014, she and Joe moved to Hudson to fulfill their dream of starting their own restaurant.

Amanda, who has a full-time corporate job, supports the event and marketing side of Kith and Kin.

Statement From Chef Joe About Market Pricing

The Pandemic's Long Term Challenges Still Loom

What's happening from a business perspective.... Business is coming back and we are happy to see all our kith and kin! However, getting back to regular scheduled programming has had many challenges including hiring staff and getting necessary supplies.

You are seeing higher prices in the grocery store and it is the same for me when I go shopping with our suppliers. There are a myriad of issues causing food supply shortages and price hikes, including low staff for processing, loading orders, and a shortage of truck drivers. This includes large suppliers to our small local vendors and farmers with whom we do business. We want to pass on the lowest price, while keeping high quality. Placing orders for food each week is a crapshoot as to what will be available and at what price. Some products have increased to the extent that the only way to keep it on the menu is to mark it up to a price that I feel is unreasonable to ask. Such as lobster, which is off the menu for now.

Why Market Pricing?

The menu is being revamped and certain items will have MARKET PRICE listed. Market pricing will allow us to give you the lowest price possible for that day, while allowing us to make enough cash flow to keep our business running. We will continue this pricing strategy until the market stabilizes. Menu Item Availability Please bear in mind that if you come to the restaurant and we do not have your favorite dish--it is not because we are ill prepared, rather, our order never arrived, we didn't get the amount we requested, or the order arrived too late for us to properly prepare for service. We are grateful for your understanding and patience while we continue to work through the complications that the past year has caused. With your support, we know we will make our way back to 100%. As always, we look forward to serving you.

Surviving the Pandemic

What we thought was going to be a two-week shut down turned into a whirlwind of life altering changes none of us could have imagined.

Six months later, we are looking back at all the challenges and creative ways we have managed to stay afloat. So many restaurants are closing across the country, which magnifies our gratitude that we are still operating. You have been there supporting us every step of the way—Food truck, groceries, donating money to supply the Hudson and Stow food pantries, take out, Easter dinners, Mother's & Father's baskets, virtual wine and cheese tastings and finally being able to actually dine at the restaurant with masks and hand sanitizer.

You have been patient and understanding as we tried new ideas and worked with only three staff members. While we have most of our staff back and operating as normal as possible, we are not through this yet and the cold weather will severely change our business model once again. We are determined to still be here when we all get to the other side of this challenging time.

Joe and Amanda sat down to chat a bit about the process and say thanks to the community. We hope you enjoy this short video.