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Sidecar Bar and Grille

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Latest About Sidecar Bar and Grille

COOK’s Lily Cope Is Showing Off Her Wing Prowess Tonight

Nothing says wing connoisseur like a fur.

Nothing says wing connoisseur like a fur.

Lily Cope, executive director of COOK is trying to prove she’s picked up a thing or two from the chefs that have held classes at the Rittenhouse Square presentation kitchen. Tonight the wings she has designed will be served at Sidecar Bar & Grille starting at 5 p.m. The wings feature special breaded ranch and dill pickle brined wings served with ranch dressing, Crystal’s hot butter sauce and celery ribbon salad.

I’ll admit that sounds pretty good, but can it really be better than the Foobooz Wings that have served as the basis of Kraftwork’s wings? I doubt it.




So come on down and join Cope as she hangs out for wings, booze, fun and a little smack talk from yours truly.

Sidecar Bar & Grille [Foobooz]

Laurel’s Nick Elmi Trying His Hand at Wings

elmi-coffee-wings-400Tonight, Nick Elmi of Laurel on East Passyunk is creating wings for Sidecar Bar and Grille’s monthly “Wing Thing.” Elmi, who clearly needs help in the kitchen, is bringing in his coffee friend, Chris Miller, lead roaster of La Colombe, who will be helping to make La Colombe Coffee Cured Wings with Eddie’s habanero squash sauce and benne seeds.

The wings will try and take down my wing creation that by all accounts (or at least my account) are the best wings ever. But the Top Chef winner probably has a shot at second best; with coffee and a habanero sauce, at least Tom Colicchio won’t be able to complain they’re under-seasoned.

Elmi and Miller will be at the Sidecar starting at 5 p.m. and the wings will be on the menu for the rest of the week.




Nick Elmi of Laurel Restaurant BYOB in the kitchen for this month's 'Wing Thing' [Facebook]

Drexel’s Food Lab Shows They Know Wings

drexel-wings-940

Drexel’s Verde Hot Chicken Wings at Sidecar Bar

It’s a “Wing Thing” returns to the Sidecar tonight. The 22nd and Christian Street bar is debuting Drexel Food Lab Manager Ally Zeitz’s Verde Hot Chicken wings and they sound pretty great.

The wings are inspired by the flavors of salsa verde and Nashville’s hot chicken. The wings are brined in seasoned buttermilk, lightly floured, then dipped in hot oil made from green jalapeno and duck fat. The wings are then served with pomegranate yogurt and pickled onions.




The wings go on sale at 5 p.m. and will be there for one night only.

Sidecar Bar and Grille [Foobooz]

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