Apparently I'm on a mission to try the
places in Park Slope that have made it onto Food related TV. A few
weeks ago I had my first chopsticks brunch at Talde, which is owned
by Dale Talde from Top Chef a couple of years ago. Then I hit
Surfish, whose chef was on Chopped. To finish off my TV food tour
Blake, Paula and I hit up Sidecar for brunch. Sidecar was featured
on Diners, Drive-Ins and Dives. Much like the first two stops on the
adventure, Sidecar didn't disappoint.
I started out with a fantastic bloody
mary while waiting for Blake and Paula to arrive. I think that's one
of the reasons I'm all about brunch lately. I love the meal to begin
with. But recently I decided to jump on the wagon as I've been
imbibing a bit too much lately. Too many Sundays spent feeling less
than spectacular. And at 38. I already feel less than spectacular
most of the time. But I gave myself a loophole in my wagon
riding...bloody marys are allowed. It's a brunch drink, all's
forgiven. Of course, I later broke that rule during brunch when I
ventured further into Sidecar's drink menu and had myself a “Spicy
Jesus”. Spicy Jesus is a cocktail of gin, Pimm's, grapefruit,
ginger and hot sauce...so good. You can't blame me for temporarily
jumping off the wagon, the drink was called “Spicy Jesus” for
god's sake. I'm a sucker for things with Jesus in the title.
Blake and Paula arrived, braving the
rainy misery outside, and after probably 30 minutes and a couple of
more bloody marys we were seated. There's a pretty decent crown
bustling through Sidecar for brunch. An interesting mixture of every
day folks and strange mixture flaunting their irony like a peacock
showing off its feathers. People in heavy winter coats and cargo
shorts make no sense whatsoever. The hostess was very nice and
apologized quite a few times about the wait. Although if you're
going to brunch in the Slope and you don't expect to wait at least
half an hour, you might have been lobotomized without your knowledge.
Our waiter was a very social guy with a plethora of terrible
one-liners to drop on us.
We started out our Sunday with fried
oysters and biscuits in sausage gravy. The fried oysters were
excellent. The breading had a lil kick and the oysters were big and
loaded with briny goodness. The biscuits were a little tough and
overcooked, just a little. But the gravy made it so that just didn't
matter. Blake and I debated getting another order so we could bathe
in the gravy at the table. Paula, being the voice of reason,
interceded and kept us from getting arrested for public indecency.
It's a good thing Paula comes with us on these excursions. If left
to our own devices Blake and I would order everything on the
menu...we're not very good at moderation.
Paula and I both got shrimp and grits.
I'm not an expert on grits by any means. I've only had them a small
handful of times. My one try and making them turned out just this
side of OK. These grits were creamy and cheesy and otherwise tasty
as hell. The shrimp were cooked perfectly and the creole sauce it's
all smothered in makes the whole dish. Blake went with something
called Migas. This is a kind of egg scramble with avocado, cheese,
tomato and tortillas. Good and fresh tasting.
I'm looking forward to going there to
try dinner. Lots of interesting sounding stuff on that menu.
Sidecar
560 5th Avenue
Brooklyn, NY, 11215
718-369-0077
http://www.sidecarbrooklyn.com
No comments:
Post a Comment