I went to Sidecar with the intention of trying their burger, but a trusted food-loving friend told me I had to try their fried chicken too. "Best thing on the menu by far," he insisted. So I combined burger and fried chicken into one grand food-coma inducing meal (shared with a friend, that is—my digestive system has yet to transform into steel).
The crispy, juicy, and well seasoned buttermilk fried chicken (made with Bell & Evans chicken) is a worthy addendum to our Great New York Fancy-Pants Fried Chicken Roundup. Not every piece was saturated in moisture, but there was significant juice and fat drippage down my hand as I ate the thigh. The breading wasn't too thick or light, and it evenly coated the chicken. Aside from rosemary, the exact seasonings are a secret—admittedly, I ate it too quickly to discern all the flavors.
The side of root mash made of potatoes, turnip, and carrot with onion and garlic was great, but I liked the sweet honey-flavored kale even more. Together, I think they complemented the chicken well: creamy carbs and hearty, cruciferous greens. Compared to the other fancy-pants fried chicken options, $17 for the fried chicken and two sides is a fair price for a dish that will leave you stuffed.
We padded our stomachs with an apple cobbler for dessert. It was high on apple, but unfortunately low on the part that makes it a cobbler. I would've been happier if it had been topped with three times the buttery biscuit matter.
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