Side Car Bar and Grill

Annabelle Goodman —

Why did I wait so long to return to this favorite spot in the Little Italy stretch on College St? It is superior. I noticed the décor has been upgraded. It was always a delightful ambiance but now is even better with some upgrading style changes. The ambiance is so welcoming and uplifting. The service was outstanding from beginning to end. It was my son’s birthday and he suggested this restaurant. Five family members were absolutely delighted with the total experience. Thank you Mitch, for your excellent service. My son was off to his curling night and we were mindful of the time. No need for stress as the food was presented in a timely elegant fashion.

577 College St – 416 536 7000

Before we even ordered we were served a basket of high quality tasty bread and a flavorful homemade hummus. An Amuse Bouche was pleasing as well. A delicious concoction of pureed avocado with a ‘zing’ was offered on a tostado. We were indeed off to a great birthday celebration.

The food at Sidecar is outstanding. The $25.00 Prix Fixe is offered from Sunday to Wednesday. There is no better value in town. Four of the guests opted for the Lobster Bisque. All were delighted with the hot flavorful soup presented in amazing large white bowls. The Caesar Salad was my choice with fresh hearts of romaine, pancetta, garlic butter croutons and Caesar vinaigrette. The Mixed Greens is also listed with fresh baby greens, ripe cherry tomatoes, crispy onion and red wine vinaigrette.

The Atlantic Salmon was a popular choice well recommended by our server. He was so right. The generous portion was flavored with a Dijon honey glaze and a white wine butter sauce and placed on a bed of crisp tasty cooked vegetables. It was perfection on a plate. The Steak Frites was also enjoyed by two of the guests. I could see the steak was perfectly prepared and the hand cut golden fries and srirachia aioli was a great compliment to the meat. I had thought about the Rigatoni served with grilled eggplant, yellow zucchini, roasted peppers and served in a spicy tomato ragu with pecorino. Pan Roasted Chicken was the other offering for a main course. A crispy half chicken is served with smashed buttery fingerlings, fresh asparagus and natural jus. It is all amazing. The presentation adds to the splendor. The white plates are large and irregular shaped. It all makes the food taste even better.

The Tiramisu was a fitting tasty conclusion. The Prix Fixe is so amazing we didn’t need to look any further. However a glance at the regular menu is worthwhile. The Bay Kale & Pear Salad is a great beginning prepared with organic baby kale, Ontario pear, shaved Manchego and lightly dressed with honey lemon vinaigrette. In the past I have enjoyed several of the Pasta dishes. The Seafood Linguine with jumbo scallops, calamari & shrimp served in a rich puttanesca sauce was a favorite. Scallops are perfectly seared and served with parsnip garlic mash and wilted greens. I noticed for the first time the Yellow Fin Tuna on the menu. The fish is pepper crusted and served with escarole tomatoes, olives and grilled artichoke salad. I will be back for that dish.

I have dined here often and always come away with a satisfied satiated feeling. The menu is creative and offers a wide range of choices. The presentation of the food is creative and appealing. Happy Birthday to my son. I thank him for the suggestion. We all agreed to return in the near future.

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About Annabelle Goodman

Annabelle was an educator for many years. She was considered a pioneer in teaching in using film to teach analytical thinking and media savvy. She retired as Principal of Brown School. Film has always been a hobby and a great interest. Dining in all types of restaurants is also a passion. In order to keep fit she enjoys daily exercise of pilates, yoga and stretch classes. To keep mentally fit she studies Spanish and loves to travel. Her monthly book club is a great hobby encouraging her to read a wide variety of books. Visiting with children, grandchildren and great children is always her greatest pleasure. Email her at annabelle.goodman@thebulletin.ca.

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