I went to Sidecar on a Monday night with a friend in an effort to try a middle-of-the-road date spot; something not ultra fancy like Scaramouche or Canoe, but not a dive either. Enter Sidecar.
The place's decor was very nice, with a well situated and not-overly large bar. The tables were also comfortable and well spaced out; the booths were comfortable too. The real show stopper though is the backdoor patio. It's very well decorated, and the tables are sturdy and beautiful. We didn't last very long outside as it was cold, and we ended up going inside after finishing our appetizers.
The food was very, very good. We ordered three appetizers: The Buffalo Mozzarella, the Carpaccio, and the Sidecar salad. All three were delicious; and I'm not a big salad fan. The buffalo mozzarella won the prize though; the freshly made pesto and the quality of the cheese itself is at least on par with some of the 5-star Italian restos around town.
I went with the $25 prix fixe dinner with the bottle of Uma white wine (Argentina) based on the recommendation of our server, Aiden. He described it PERFECTLY. The prix fixe menu is a bargain, because all the items on the menu are what I would have chosen for my dishes anyway.
I went with the Steak Frites (sans frites, mind you, opting for boiled asparagus instead). I wasn't asked how I liked my steak, which I thought was odd, but to my luck, they brought it out medium rare, which is how I like it. It was a risky move to say the least. The steak was very tasty, if over-salted. I can see how someone wouldn't like it very much given how salty it was.
The flourless chocolate cake was also very good; rich and creamy and HEAVY. The portion size was perfect, and I think any larger portions would result in a stomach ache; that's how heavy it is. It wasn't the BEST DESSERT EVER, but it was definitely more than I expected for such a good bargain.
The staff were all great and very responsive. If you have the chance to be seated with Aiden, go for it. He's pleasant, and made all the right recommendations. All in all, I would come back to this place time and again.
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