I had asked a friend of mine who lives in the Camelback corridor to check out a new wine bar and restaurant called Kid Sister. A fellow wine enthusiast, she didn’t need much convincing. She texted me right after her visit: “It’s charming, the food was delicious—and the place was slammed.” Her enthusiasm, and the crowd, captured my attention. For a concept that had only opened in May 2024, I had to see it for myself.
Tucked behind Tequila Cocina + Cantina at Camelback and 7th Street, Kid Sister was designed to be a neighborhood spot in Phoenix where guests feel just as welcome popping in for a quick glass of wine as they do settling in for a full dinner. The space is the creation of three entrepreneurial women—Casey Lewandrowski, Courtney Lewandrowski, and Dejanee Lambert. The name references a shared “kid sister” status and the playful freedom that comes with it. It also reflects the vibe of the wine bar itself: casual, spirited, and slightly unruly in the best possible way.
The partners bring a diverse range of experience to the project, spanning public health, public relations, hotel management, and positions in the Virginia wine industry. Courtney and Casey also worked at their mother’s accounting firm, which turned out to be an unexpected training ground. “We saw how people ran their businesses, what worked and what didn’t,” says Courtney. “That gave us confidence. We knew we could do this ourselves.”
They didn’t just open Kid Sister—they built it. Literally. The trio constructed many elements of the space, including the banquettes and wooden tables. With only 38 seats—including spots at the bar, on sofas, and in the dining area—the wine bar remains intimate and adaptable. It has become a favorite for private buyouts, casual wedding receptions, and lively group dinners. The team has hosted everything from coursed dinners to laid-back bar-style gatherings, depending on the occasion.
Chef Isaac Mendoza has been involved since the beginning and, in Courtney’s words, takes a “modern European, or Neobistro,” approach to the menu. Dishes rotate quarterly to keep things fresh and reflect the availability of local ingredients. “Chef leans into [seasonality] and keeps between 10 and 12 dishes on the menu,” Courtney explains. “You can come in and have just a couple of snacks or small bites with a glass of wine, or come for a full meal. Our entire menu could comfortably feed a table of four for a full dinner.”
The spring menu evokes fond memories of trips to Europe. The Panisse, or chickpea fritters, are served with preserved lemon aioli, fried herbs, and white anchovy, which brings to mind the South of France. The Duck Leg is served with kohlrabi remoulade, frisée lettuce, and pickled golden raisins. Other spring dishes include Spanish Pan de Tomate and Whole Branzino, butterflied over white beans with anchovy breadcrumbs and nasturtium purée. “The Branzino has been a big crowd favorite,” Courtney says. “It’s a whole fish…very dramatic with the tail still on.” However, the turn of summer will bring a brand-new set of elegant plates.
The wine list reflects a similar spirit of originality. Developed with early input from Zach Adcox, formerly of Restaurant Progress and a noted advocate for natural wine, the list is rooted in small, family-run producers. “Downtown has Sauvage with 100% natural wine, and Scottsdale leans towards Napa Cab,” Courtney says. “We are in between in location and tastes. We want to meet people in the middle.”
By-the-glass offerings change monthly, and while wine flights aren’t on the menu, guests are encouraged to try samples or order half-glasses. “A lot of people are curious, but don’t want to commit,” Courtney explains. “Tasting helps people relax, and hopefully they find something they love.” She adds, “Sometimes we’re their first stop of the night, and they go on to dinner afterwards. Sometimes we’re the main event. And sometimes we’re here for the dessert or after-dinner drink.” The sweet endings are also crafted in-house by Chef Isaac, showing off his versatile creativity.
In addition, Kid Sister hosts collaborative events and winemaker nights. Past highlights include a white wine and cheese pairing with Shea Cheese and a Mexican wine seminar. Recently, two winemakers—Bobby Huff from Joseph-Jibril in Sonoma and Tommaso Zanuttini from Ronc Platât in Friuli, Italy—mingled with guests during a casual tasting evening. “We want to make wine feel approachable,” Courtney says. “Younger guests especially want something with a story, something different, or more intriguing than what their parents drink.” And Kid Sister is happy to provide it.
Whether you stop by for a glass of Australian Dolcetto and a few bites before heading to a show, or settle in for a leisurely coursed dinner, Kid Sister accommodates it all. With its DIY spirit, thoughtful wine list, and welcoming staff, this little sister knows exactly who she is—and she’s worth getting to know. Just arrive early.
written by: marci symington | photographed by: luke irvin