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| | Dumonet - Sidecar - New York Restaurant Review |
 | | Ditto the thick, tender lamb chops, which were almost worth their extravagant price ($36), and the filet mignon, which came in an overly dense balsamic reduction and was distinguished mostly by the deliciously fat bulb of garlic crushed on its top. |
 | | The Sidecar version of steak tartare turned out to be a disastrous agglomeration of purplish burger meat bristling, hedgehog-style, with inedible, overly dry toast points. |
 | | If you want to order just one thing at Sidecar, try the scallops, which are plump, neatly seared, and taste pleasingly of lemons. |
| www.newyorkmetro.com /nymetro/food/reviews/restaurant/n_8832 (1206 words) |
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