Isn't this just about the prettiest thing you've ever seen? A thick filet of beef, sitting pretty atop creamed spinach, yukon gold potatoes, and a puddle of port wine sauce. This was the best thing I put in my mouth this week, by far. And it all happened at The Sidecar Restaurant under the watchful and skilled eye of one of my favorite local chefs, Tim Kilcoyne. The filet, which I like to order medium rare, was tender with just the right amount of pink and the outside was perfectly caramelized and peppery.
Now to tell you the truth, the reason I ordered the filet is because of the creamed spinach. When done right, this is the ultimate comfort food. So when I see it on a restaurant menu, especially a restaurant as good as the Sidecar, I rarely pass it up.
Rather than creaming his spinach in a thick and heavy bechamel, Chef Tim likes to keep it simple. The spinach is blanched and then mixed with a decadent sauce made with heavy cream, and then finished with a bit of butter just to make sure you never forget it. And even though only a small amount comes on the plate with the filet, here I am three days later, still thinking about it. The combo of the filet, the creamy spinach, the thick potatoes and the sweet port wine sauce was Oscar worthy.
And in case you just love looking at pictures of memorable food, this is what we had for dessert. Above is the Sidecar bread pudding, made with their homemade bread and finished with a caramel tangerine sauce. Below was the dessert special of the day, a fresh blackberry shortcake. Chef Tim Kilcoyne got the berries from Old Creek Ranch Winery around 4pm, and here they are on my plate around 9pm. The shortcakes were sweet, the berries the epitome of summertime, and the whip cream infused with the flavor of the blackberries as well.