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

2011 Feb 28
Okay - I'm fairly new to this site but "Feel my serpentine" - what's up? why so many posts on one place ... please ... too much! any way watch your language ...!!!

2011 Feb 28
Wow what an interesting thread! Gorgeous pics as always are definitely getting me to try this place this week!!!!!!!!!! I will report back!

XOXOXO KC

2011 Feb 26
greetings from the darkness.

On Fri, Feb 25, 2011 at 11:50 PM, (anonymous OF user you know who you are @ gmail.com) wrote:

You back to posting? I see you posted stuff from Sidedoor.

reply:

got a slew of mail from chicks and dudes begging me to come back. logged on OF and saw more. i'm touched. for now.

so i did a teaser as a test. staff are watching too LOL!!!!!!! same joke wannabes as the chefs all say.

posting? maybe more to come. never underestimate the power of not caring toooo much and the power you learn from sales skills is always in walking away

from anything anytime cuz there are so much more rewarding things and you know it!. with experience, ya gots only one life to live bro, yours. others' opinions never really matter.

but if i made them laugh, i succeeded. that's what these kids remember! you all know who you are. thank you.

so decided to cross post this from facebook private albums:

so FOUNDATION has closed. right? SIDEDOOR is just opening.

thank you to chef jonathan korecki and your sweet lovely service staff for the great service, dishes and tableside discussions. exec chef matt charmichael already left for the day.

ok, server said chef wanted feedback. no problem. sit down after the bill. love to share ideas. man to man. chef to chef. well errr ex-line cook from way back to YOU, chef. no blogger, $1 per word critic, no wannabe here. no freebies. no under $20 editor's per diem meal. no "twist-my-arm', no favors. no need validation either. just a customer headcount that puts their asses in your seats. so the kid gloves are off. let's chat like we're on the line. just like good ol' service.
with real culinary enthusiasm.

have to warn ya -- grew up on david lee roth
and totally addicted to the Comedy Network more than nikki sixx is to heroin. wish i could join you in the back alley and smoke up a dooby with all of you after your shift which was back in the day sexy as f*ck but now i'm into ultra clean ultra quality nutritious nutrition. no bullshit high GI carbs and refined garbage. bread is for fatties.

some street-talk excerpts. whatever. deal with it. if you don't want to be offended, stop reading NOW and get a subscription to Comedy Network. or go watch one episode of Gordon Ramsay. if you love to laugh, be my guest. it's all cheap entertainment: better for you, than me.

2011 Feb 26
uringii mushroom spring rolls.

"what the f*ck is this bull$H!t? dude, these were plain jane, just vanilla. tasteless. the dipping sauce was just ok.

"yeah i really liked the spring rolls at ox head in kanata."

"their spring rolls? really?... meh..... go to costco, get the pork spring rolls i forget the brand, but it's in a purple box. each come individually wrapped. now that is a winner, inspire yourself from that. i suggest a bit more depth, maybe even work with what you have with the shrooms, add zesty pork, dried shrimp and black shrooms/fungus. turn your spring rolls into GOOD GIVING GAME just like they did for the last 1000 years! and dude you mentioned ox head restaurant? try their bo kho. we'll talk about it more when we get to your braised beef dish."

"man you could make it so good it'll ressurrect that kung fu guy david carradine. didn't he die same way as michael huthchence from INXS? climactic asphyxiation? good way to die anyway. waitaminute, GOOD WAY TO LIVE TOO! LOL!"

"oh and dude, small typo on your menu. last i checked it's spelled eryngii."

"nice asian plates. very spiritual!"

2011 Feb 26
"nice presentation with the prawn with galangal. prawn looks stylized a la curtis duffy from avenues in chicago blasted with chinese democracy. good job on the chili jam and the galangal. me tastes it. and dude zOMG my fave ingredient - kaffir lime leaves. nice betal leaf too. you deveined the SH!T out of this shrimp too with a nice touch. love your use of fresh herbs. so refreshing compared to many places within a 5 block radius."

"yeah we got some good people back in the kitch slicing kaffir lime leaves reallllll thin."

"it is VERY noticed dude. my taste buddies are dancing. the flavors are extracted even more, ooze out, and the leaves are better digested that way."

"nice asian dishware choices too."

"me luv you long time"

2011 Feb 26
"le coprin mushrooms. now don't gimme that marketing line i've seen all over town and back again. le coprin, christophe's...
outside of ottawa, new demographics or for anyone who is well travelled local names mean diddly squat. support local. yup. right. what exact f*cking kind of shrooms will i be getting, son. is it just king eryngii, oyster, shittake, morel, chantie, magic, super mario bros red, or whatever you got in stock now THAT is more descriptive on what exactly i'm getting. hell it's even cheaper at TNT supermarket and, guy, you'll have tons o' more fun with fungi with more shroom species in the dehydrated shroom isle to shake your stick at that no one else but the visible minority or soon to be visible majority enjoy thanks to the changing demographic. i do REALLY like your sherry + truffle + sweet soy sauce combo which amazingly overpowers your shrooms. as it should. the shrooms are just there for texture like many asian dishes. it's all about the sauce. the sauce made this dish. LOVE IT LIVE IT LEARN IT"

"thanks, dude that's awesome!"

2011 Feb 26
"scallop sashimi - yeah not too bad. XO sauce is ok. your lime leaves and thai basil are the highlight IMHO and will steal the show as always
in alot of authentic thai. scallops there for texture only. i like ceviches. maybe do it up lime ceviche with the scallops then with your lime leaves OHHHH my eyes are lookin' at heaven... just ideas. good dish though. pairs good with your cold bevvies on the menu. just like those girls night out on the other table. sex and the city "high school" drama cougs are the best role models we all love and will spend LOTS OF MONEY here no question about that instead of their student loans decades running.
and pair it with a high margin fruit-ini to keep the economy going. CHA-CHING!!!"

"would you re-order this again?"

"depends on the suggest cool bubbly for pairing."

2011 Feb 26
"i can't tell you how rock SH!T hot excited i was to see BC honey mussels on your menu. it's so lame that the local fish suppliers here and hardly anyone brings in these juicy plump fatties."

"such a generous dish oh and the copious amounts of fluids i.e. your coconut milk with braised leek, maybe some green curry? and lots of slivered chinese sausage party you unleashed in the bowl... dude it's so good after going down on them mussels and discarding the shells, dipping these mussels in the broth is like... making out with them like the yummiest lollipop... dipped in sunshine. wrap your masculine or feminine lips around them... i need a side o' rice to mop that good $H!t up! yeah your lovely server with the gorgeous long flaxen hair offered a side o' steamed jasmine rice. i declined because i thought i didn't want my reality diluted. later realized, my bad. woulda worked well now."

2011 Feb 26
"yeah so dexdy dexter, just look at those meaty vulval aphrodiasiacs, more palatable than the best oysters, you can sell a zillion of these easier than oysters cuz many in ottawa are oyster virgins needing to be slayed. and we've got the mighty whalesboner for that. most def this dish looks like a sapphic orgy of canada's best love mussels period. so if you love honey mussels AND oysters, the aphorism "baby let me love you down" applies."

"definite re-order?"

"most def. suggest the server to accompany with an empty bowl next time for me to discard the shells. cuz dudeman i ran outta room!"

2011 Feb 26
"black cod with soy mirin and truffle oil. jesus h. christ, what's with everyone using f*cking truffle oil as if it was the new MSG. nice broth combo but i suggest toning down the truffle oil just a tad. don't get me wrong, i love truffles and also the perfect industrialized isolation of the main flavor molecules identified, synthesized in an organic chemistry lab then replicated with intense concentration for truffle "aroma" flavor for pennies like a commodity chemical. and sold at a high price. who doesn't love the its sexy umami taste akin to dirty socks, cum and gasoline but too much of it triggers that chemical oddness in the brain. so keep it in but tone it down as you mix it with mirin and soy just a bit and it will be totally AMaZiNGggg. delish. if you throw in a but of miso, i would love you for it. check out NOBU and all the black cod and regional japanese miso for good combos. you're on a good track with this dish."

"right on, thank you. really appreciate your feedback, travel stories... we've thought of using thinly sliced fresh truffles too."

"good on that too. but also many, including me, are sadly addicted, overdosed and deceived with truffle oil that this turbo vibrating flavor
ruined many of us for the real thing. and there's always the cost/benefit ratio for that ingredient...so sad that all good truffle aromas and flavors never last..."

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.