Juniper Commons’ Greg Garbacz Showing Off His Wings Skill

juniper commons wings sidecarFor Sidecar’s monthly “Wing Thing” collaboration, Brian Lofink and company have invited Greg Garbacz from Juniper Commons to come up with a wing. Garbacz has developed a Taco Wing, topped with tortilla puree, Guajillo sauce, queso fresco, diced red onion and micro cilantro. The wings will be on special throughout the week, and this evening Garbacz and his crew will be hanging out at the bar and eating wings.

Can these taco wings compare with the beer wort braised Foobooz wings that were featured last month? We doubt it, but then again, Garbacz is a professional and these do sound pretty great.

Sidecar Bar & Grille [Foobooz]

 

Get Cow and the Curd Curds at Kraftwork

kraftwork-cow-curdsChef Brian Lofink alerts us that Kraftwork in Fishtown will be the first restaurant serving cheese curds from the Best of Philly winning Cow and the Curd food trucks.

Rob Mitchell, owner of the Cow and the Curd has been working with Drexel University’s Food Lab to get his cheese curds out to the masses.

The Curd Caprese Salad, served with classic curds, basil aioli, aged balsamic vinegar, oven dried tomatoes and micro basil salad will be available for a limited time only. So get out there and get yours while you can.

The curd salad will also be available at the Sidecar Bar & Grille starting next Friday, April 24th.

I was lucky enough to try the “salad” yesterday  with some friends and it was a hit. Just one word of advice, don’t pop the whole curd in your mouth at once, bite halfway through and stretch that curd out. It just makes it even better.

Cow and the Curd [Official]
Kraftwork [Foobooz]
Sidecar Bar & Grille [Foobooz]

Sidecar’s March Wing Man: Joey Baldino

Get Jim Burke's Chicken Wings Feb. 2-9 at SidecarThis month was Sidecar Bar and Grille‘s inaugural “Monthly Wing Thing” featuring Jim Burke, and we just found out that next month’s (aka March’s) wingmaster extraordinaire is going to be Joey Baldino of Zeppoli.

So why should you be excited? Because chicken wings are awesome, and because Baldino really knows how to cook. He’ll be whipping up “Sicilian blood orange agrodolce wings,” which will be for sale starting Monday, March 2 and will be available throughout that entire week (or until they sell out). If you’re a die-hard wing fan (or a die-hard Zeppoli fan) though, you should definitely head over to Sidecar on Tuesday March 3 because that’s when Baldino will be hanging out at the bar to talk about wings, Italian food, or whatever else he feels like doing.

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Highly Coveted Founders Canadian Breakfast Stout at the Sidecar

canadian breakfast stoutFounders Canadian Breakfast Stout is one of the most sought-after beers out there. The imperial stout brewed with chocolate and coffee has been brewed for the first time since 2011 and just a handful of kegs have made their way from Michigan to Philadelphia.

Sidecar Bar & Grille is one of the lucky ones and they will be pouring the beer on Presidents Day, Monday, February 16th.

In order to make Monday as civil as possible, the bar is going to sell tickets for the beer on Sunday afternoon, beginning at 4pm.

The details »

Craft Beer Express This Saturday

cbx_logo

What better way to spend your Saturday than doing a Philly bar crawl? And what better way to do a pub crawl than to have you and your friends chauffeured by the Craft Beer Express? This Saturday, November 8th, The Craft Beer Express will be hitting up a slew of beer bars from 11 a.m. until 7 p.m.

Bus tickets are $10 each, or you can start at the bar of your choice and pay as you go. Each participating bar is hosting a different theme, so check the list out below to decide where to begin your crawl:

Who’s on the crawl and what they’re serving »

About Last Night: Fancy-Pants Brunch

Owner Adam Ritter (left) and Executive Chef Brian Lofink (right) watching the battle from the outside.

Last night, we held our 28th Open Stove cook-off. It was an inner-city rivalry: Fishtown gastropub Kraftwork vs. Graduate Hospital gastropub The Sidecar Bar & Grille. Both restaurants under the same chef/owners; both contenders doing some pretty awesome stuff in their own kitchens. But in the immortal words of Arthur Etchells, “I don’t eat eggs enough for dinner.”

So we made that happen.

It was a booze-y, brunch-y, Scissorhands-y dinner, full of all the breakfast favorites from Bisquick to scrapple. This night, like every other Open Stove, was exceedingly fun. So join us in our recap, and see with your own eyes what went down.

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