Doughnuts at Sidedoor
Tacos at Sidedoor
Sidedoor
Ramen  at Sidedoor
Sidedoor
Tacos at Sidedoor
Ramen  at Sidedoor
Ramen  at Sidedoor
Sidedoor
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Foods from Sidedoor
Comments

2011 Feb 26
"next up your lobster with fresh veg and green curry. man the bloggers are gonna love this dish. this dish is soooo yummy. i am so IN LOVE... GIVE IT TO ME ONE MORE TIME. nice medley of veg. this time i see baby bok choy and brussel sprouts, cubes of root veg, lots of great herbs. generous portion. the real winner is the green curry broth. well done. it is a good skill in thai chefs to balance sweet, salty, sour, spicy and tonight's lobster dish was VERY well done. too many places now deconstruct and assemble disconnected ingredients. maybe that's the in thing now. ignore what your kindergarten teacher told you to not play with your food as a kid. as a an adult: go ahead and f*cking PLAY with your food. will it last a thousand years like this thai dish? you got amazing balance thing here tried and true and lasting."

again another gorgeous nubile offered a side of jasmine rice earlier and i declined. bad move again. almost at the end of the dish and didn't want to wait any longer. scooped up the rest of the generous green curry broth with a silver spoon.

suggest wonton soup spoons instead of normal silverware.

2011 Feb 26
tom kah gai (aka in thai:chicken & prawn soup in tom yum).

"poor translation mutherf*ckers, this should be renamed: tom kah gai goong. gai is chicken, goong is the shrimp. any real thai person can see the incongruence on the menu; nevertheless, this is totally cooking to bang. looks like a van gogh gone wild in a asian bowl! is it me or am i seeing a triangulation of asian herbs and a centerpiece of a huge chuck of shroom, chicken and a peeping shrimp? is this the stargate from buck rogers in the 25th century? hook me up F*CK."

2011 Feb 26
"and i like it when i just dig in and huge chunks of tender chicken, prawn just came out and screamed my name. tom kah gai from you, chef, sum yung gai. very excellent. again your re-use of micro-slivered kaffir lime leaves will win the world over again and again"

"jonathan you are a dude meister supreme. good job."

2011 Feb 26
"braised beef. ok 3 of your gorgeous and friendly service staff including the girl on the phone when i made the reso suggested this dish. i bet you guys had a pow wow at staff meeting pre-service to pump this dish... i say don't f*ck with my beef panaeng. one of my fave dishes done either hot or cold (with lime). i make no concessions. it is non-negotiable. no exceptions. i repeat don't f*ck with the panaeng. so after taking your servers' suggestion and hearing that you made it hotter because you heard of my travels, i really appreciate it. so this may not be representative of the normal dish.i really enjoyed it and the heat was enough such that i can still taste the pairing with the mandatory crushed peanuts. wicked love you gave to your braised beef too.
generous chunks, ultra soft like butter. helluvalota curry sauce/broth balance too. I AM SOLD. next time i'm in, i want it so f*cking hot that if i jump up and down i can knock myself out with my own balls!! this dish is a surefire sell.

"earlier you mentioned ox head restaurant in kanata. think: you already got your braised beef dish. bo kho is all about the seasonings: 80% paprika, 5% star anise, 5% garlic, 5% ginger, 5% sugar and some other secrets. $1 something a package any asian grocery store. or make it from scratch super silly stupid easy. play with this combo (but not too much potent star anise), find your voice and put your stamp on it and you'll get yourself a winner that will distinguish yourself among any other wannabe asian dives around here. so just with the bo kho broth + garnishes + huge chunks of soft braised carrots and/or tatoes/ taro root or whatever added to your already stock item braised beef (high energy co$t cooking) and bang you got another winner dish with barely any extra effort. f*cking rights dude. consider it. so sad that not to many vietnamese restos do this. this bo kho dish will be like the flavor napalm from vietnam."

2011 Feb 26
pork belly. from a mile away i know this presentation. susur lee. singapore slaw. didn't look like pork belly braised in master stock. it was a mondo mountain of thinkly sliced mango.
cashes, chile, lime, caramel and a bombardment of herbs. heavy again on the coveted and beloved slivered kaffir lime leaves. this mango salad misty mountain hop was so refreshingly delish, it will induce thunderous post-coital quivering and multiple foodgasms in BOTH women and men. babygirl! it's that good. to me. but where is the mutherf*cking pork belly?

2011 Feb 26
holy ej***lations batman the size of this pork belly will make susur lee's balls shrivel. mmmmmmmm what a great dish.

"dude, love the mango salad. that's like lightning bolt in a my cheerios. balance it out with equal slivered red bell peppers, red shallots or whatever work with it with your rice vinegar served cold. it will be from bangkok to kingdom come in terms of thai flavors."

2011 Feb 26

"love your menu choices of high quality ingredients. and a lot of metabolisms can handle these comfortably as a lot of your dish are low GI and paleolithic just like it was created by evolution for 500 million years. and your choices of asian herbs: kaffir lime leaves, vietnamese mint, thai basil, betal, corriander, various lettuces, lemongrass... WIN!. work on the chilies. i understand staff said some things are dumbed down for the masses. good to know and cash in on your audience. i enjoyed your spicing up to the max just for me some of these dishes. suggest servers to ask if they sense custies' sensibilities and adapt to everyone starting from the plain jane lovers, rednecks and adjust to get buy in from right up to the well travelled, food lovers. it's all a changing demographic dude. adaptation like darwin says... law of natural selection... survival of the fittest..."

"i still don't get these tacos on the menu. they are mini sized bites for your beautiful clientele. washboard abs, ass tigher than a baby's bum, size zero dresses from sirens. i squeeze the lime on these UFOs and they're ok. clean tasting. yo quiero taco SIDEDOOR. safe choice like safe sex just like evveryone loves it. pairs well with beers on the menu."

"it just throws me left field a bit considering the heavy asian tendencies from the rest of the menu. biting into these mini meat flaps were fine, clean tasting. it was just a first try of thislamb with funky chili taco. curious about the fish taco maybe next time."

"i wish i could have one of each instead of being forced 3 of a kind only. 3 of the same is a crowd. 3 diff is like that awesome sitcom Three's Company."

"sorry, dude."

"try harder to win me with these mix and match next time or else no go."

2011 Feb 26
we exchange contact information and happy to share travel stories. mentioned going to attend a national pad thai competition and bring back what i find and share with you chef.

"love pad thai. but don't want to feature it on the menu, it's too obvious, boring."

"try the drunken noodles at siam bistro. pad kee maow. one of the best thai things in this town when done right IMHO. i wanna see your take on it. with beef. set yourself apart from the competition. it CAN BE A SIGNATURE DISH when done right."

chef graciously welcomes and invites me to come back again and again and would love feedback and discussion.

donut machine hasn't arrived yet as of opening day for deserts so next time. nice selection of gelatos for staters.

some service staff left and even stopped by with cute and cheery farewells in their street attire. very cool friendly customer service even after the uniforms are off. is there a manager around i can thank here for this?

"images and words immortalized on personal facebook album. possible cross-post to twitter or OF to thank you guys and a bit of puppet the media just like what governments do but i'll first test to see the same ol' story with the same clowns who aren't necessarily your true customers" chef laughs. "yeah they're a bunch of characters and the bloggers and reviewers." "tell me about it." "i'll get chiquita to email me the menu and i'll post it as a preview teaser. maybe food porn shots that trigger high traffic." "the rest is your cooking good luck" don't care about posting often again. or if ever again. you have to ask yourself the question and the answer always is: "there's nothing in it for me."

one unnammed chef mentioned "you have no idea what it feels to be so called treated as a celebrity where they have little to no concept of what goes on behind the line. work long 12+ hours, wish we all could have your f*ckin unionized government jobs. maannnn if we tweeted as much as they do or used our smartphones during service, we'd be fired on the spot. barely make ends meet man. benefits? what? pension? say again? many of us can't afford a car or house. and we're celebs? cheflife. it's like one of those quiet festering love-hate'em relationships. we're soldiers in the trenches man. but we have to just be NICE to them. key word: NICE."

"we'll be happy to take their money. come for dinner! :)"

for a second, wonder what they say about me behind my back. then again it's awesome i don't give a damn either.

"dude, from me, THANK YOU SO MUCH. it was delicious. that's all i know you love to hear."

now off soon to do a 5 week tour of asia for a gastonomic R&D + vacay with stops in phuket, phi phi, bangkok, chiangmai, tokyo and many more.

laterz, maybe see you in a few months. maybe not.

2011 Feb 25
yathink the pastry chef was hired right out from timmie's. good times.

dig the food. modern asian elements for the masses.

2011 Feb 25
target market: tapas for the gainfully employed.

Newer · Older


3

Oct 31
Soft cinnamon sugar doughnuts.


Tacos 4


1

Oct 31
The beef tacos are really good.

2014 Feb 28
I agree Camino does tacos better overall, and just marginally larger, but for the price at Happy Hour i have to say Side Door for tacos and
beverages is my go to. They always have 4 or 5 kinds going, running from at least good to outright great. Drink prices at either place are comparable.

Also, as much as i love Camino, you have a way better chance of getting a seat at Sidedoor, and they take reservations. If i can afford to risk an hour wait or arrive at 515 to secure a table, off to Camino i go, but otherwise Sidedoor gets my dollars.

But on topic, both are doing great tacos.

2014 Feb 26
If you're here for a meal then by all means get a pair of tacos as an appetizer. They're really quite good. But if you want excellent tacos, you should go to El Camino where the tacos are tastier, more generously garnished, individually orderable, and fifty cents cheaper. You're welcome. :-)





2014 Apr 12
I was hoping that the ramen here would be good but it's strictly average. I ordered the BBQ pork ramen.

The BBQ pork is truly the best part of the ramen. It's very fatty and flavourful. I savoured each bite of the pork. Unfortunately, the pork's flavour doesn't carry over to the bland broth. I had to add a lot of chili oil to add flavour to the broth. As for the shitake mushrooms, bok choy and poached egg, I didn't feel that they added anything to the ramen. In fact, I was very disappointed with the egg as it wasn't the soft boiled egg that is typically served with ramen. As for the noodles, it was nice that it was made in-house but nothing truly special jumped out about them.

A good ramen should have a good balance between the broth, noodles, and toppings. In this bowl, only the BBQ pork stood out. I might be back for the beef ramen but it'll be last on the list and only because not that many places in Ottawa currently serve ramen.

2014 Feb 26
I've been wanting to try the lunchtime ramen at Sidedoor for a long time, so a day off work to skate on the Rideau Canal with wifey was a perfect opportunity!

We enjoyed it but I think our expectations were maybe too high. This broth is not flavourful the way Hủ Tiếu is (nor does it claim to be--the comparison is mine only).

The fresh housemade noodles are delightfully toothsome and I fully endorse supporting restaurants that make this extra effort!

The rare beef with chili (left pic) was lean and enjoyable, especially after adding more chili oil from the ceramic jar conveniently placed on each table. The BBQ pork (right pic) was the star for me, with its crisp-fatty sticks of deliciousness, yet it was too rich for my wife's taste.

The poached egg was verry soft, meaning the yolk ran out and mixed homogeneously with the broth after poking it. This emphasized the broth's blandness and made us a little bit sad. Apparently (www.meemalee.com), ramen eggs are optimally soft-boiled and then marinated in soy sauce, leaving their yolks moist and jelly-like, definitely not runny.

Generous thin-sliced bok choy, green onions, and shiitake completed the bowl. The veggie content and presentation was excellent.

Definitely worth a lunch visit if you're a soup enthusiast. Just keep your broth expectations in check and focus on the meat and veg.

2013 Apr 30
Aisu: I wasn't saying that the instant stuff is any better or worse. It seems to be the go-to for broth even though a home-made one (dashi/chicken/pork) would be just as easy for some of these places.

2013 Apr 29
HonestTooth: There is nothing wrong with instant dashi, I use at home all the time.
But for the professional cooking, it is good to understand what is dashi. Dashi means stock. Use bonito flakes (katsuo bushi)or dried infant sardines (niboshi)...it all depends on what you cook. Dashi can be vegan (shojin) too, mede from Kombu kelp,shitake for example.

Sidedoor's ramen has good potential, but it was too salty. BBQ pork was good.
I personally love ramen soup made from torigara (chicken) stock and dried scallops. Lots umami comes out from dried scallops!!!

2013 Apr 28
Aisu: I find a lot of the finer places like Domus, Sidedoor, and the like all seem to use the (powdered?) dashi for broth in any Asian noodle dish. Interesting considering they have no problem making there own chicken/pork/beef/fish stocks and broths for everything else.

2013 Apr 19
I have never tried ramen in Ottawa, so I decided to try BBQ pork ramen at Sidedoor.

I asked what kind of soup stock they use. Chicken(torigara) or Pork(tonkotsu) stock are the most common for ramen, Sidedoor use dashi for their ramen.

Ramen looked nice. Looked like ramen, but didn't taste like ramen I had before.

Lots BBQ pork in ramen and they were tasty.

Noodle was okay, I prefer slightly chewy noodle for ramen.

Soup was way too salty.
Too much soy sauce.
I couldn't taste anything but salty soy sauce in the soup. No flavour, body or umami in the soup. It was just too salty.