Acclaimed Ventura Restaurant is Going Out With A Roar During Its Final Months Of Business March-May 14, 2013

Sidecar Restaurant is honoring its departure with a new lunch and dinner menu, Easter and Mother’s Day brunch reservations

The 1910 Pullman railway car that houses Sidecar Restaurant is blowing its whistle to announce its closing due to the end of their ten-year lease.  “Although the circumstances are less than ideal; we did our best to renegotiate our lease,” says Executive Chef and Owner, Tim Kilcoyne. “However, we are not disheartened and instead, we are commemorating Sidecar’s decade of success with two new menus, as well as Easter and Mother’s Day Brunch.”   The Sidecar will close its doors after the popular, and final, Grilled Cheese & Jazz Night, on Tuesday, May 14^th.

New Lunch Menu (Tuesday-Friday: 11:30a.m.-2p.m.)

True to Chef Tim’s simple, seasonal and fresh culinary style, while keeping local favorites in mind, midday menu offerings include: Fried Chicken Sandwich with Tabasco aioli, blue cheese slaw, and pickles; Sidecar Burger and Fries with California grass fed beef, lettuce, pepper marmalade, burger sauce, on a brioche bun; Fish Tacos with cabbage, avocado crema, cotija cheese and lime; or Olive Oil Poached Salmon Nicoise with anchovy, potato, red onion, beets, capers, olives, egg, and a red wine vinaigrette. 

New Dinner Menu (Wednesday-Sunday: 5p.m. - Close)

If you have a preference for gourmet pastoral fare, you will enjoy the market-driven and favorites-inspired dinner menu.  Featuring mouthwatering dishes like, Braised Short Rib 24 with mashed potatoes, seared greens, and horseradish cream; Maple Marinated Pork Tenderloin with kale risotto and artichoke caponata; or Wild Salmon with shitake mushrooms, charred green garlic, romesco sauce, and pea puree. 

Easter and Mother’s Day Brunch (2 Course Menu: $18)

Chef Tim invites families, friends, and brunch-goers to celebrate Easter and Mother’s Day at Sidecar with springtime menu options.  Why spend these special occasions at home when you could be away from the crowds in beautiful Ventura?  Unwind while drinking a Ventura Lemonade with Meyer lemon infused vodka, Ventura Limoncello, Sidecar lemonade, muddled mint and served over ice.  Brunch menus will be posted on the Sidecar website and Facebook page. 

In the meantime, Chef Tim is working on packaging various products that Sidecar makes in-house, including ketchup, vinegars, and salts.  He is also actively seeking another location to start his next culinary venture, catering private events, and enjoying Sidecar’s last months of business.  Sidecar Restaurant’s will bid adieu on May 14, 2013 with the popular Grilled Cheese & Jazz Night.  The party will be lively, with in-house jazz musician Bobby Watley (that has played at Sidecar every Friday and Saturday for the last eight years), various pop-in bands, and of course Sidecar grilled cheese has tomato jam, roasted garlic, cheddar, white cheddar, goat cheese all on our house-made bread.

About Sidecar: 

Tim Kilcoyne is Executive Chef and owner of the Sidecar Restaurant. Deeply committed to impeccably composed dishes and fresh ingredients, Tim’s culinary inspiration stems from local farmers, ranchers, and seasonal specialties. Housed in a beautifully restored 1910 Pullman Railway Car, the Sidecar’s cozy atmosphere is the perfect complement to Kilcoyne’s thoughtful cuisine. The Sidecar Restaurant is located at 3029 East Main Street, Ventura. Open Tuesday-Sunday 11:30 a.m.-2:00 p.m. for lunch, Tuesday-Sunday 5:00 p.m.-close for dinner. Closed Mondays. For restaurant information and reservations, visit www.thesidecarrestaurant.com or call (805) 653-7433.