Stepping into The SideCar Restaurant in Ventura, Calif., I knew I was going to love every bite. How could I have a bad meal in a restaurant housed within a historic 1910 Pullman dining car with old-fashioned arched train windows, classy white tablecloths, and mini-chandeliers?
I could just feel the glory days of old Hollywood at this restaurant. In the Thirties and Forties, movie stars who were invited to lavish parties at the Hearst Castle (farther north) drove up the coast and stopped for a nice meal at The SideCar.
Grilled Cheese Night and Jazz
I was lucky enough to dine at The SideCar on Tuesday, which is Grilled Cheese Night featuring live jazz. Really, any evening at The SideCar is perfect, thanks to Chef Tim Kilcoyne’s inventive and farm-driven gourmet menu that features Ventura’s local, seasonal, sustainable and organic produce. But Tuesday and Thursday’s Burger & Martini Night light up midweek evenings.
On Tuesday night, the place was packed with a comfortable mix of older and younger clientele—all bobbing their heads to the Gil Valencia Trio jazz combo. When a guest vocalist launched into “It Had to Be You” I was hooked!
Now, grilled cheese sounds a bit mundane, but Chef Kilcoyne’s menu in mid-October included not just traditional cheddar cheese but lavish “specialty” grills such as:
- Triple-cream brie with roast turkey and fig-honey jam (made with figs from the restaurant’s fig tree!)
- Herb havarti, blue cheese, red onion, oven-roasted tomato spread, and roasted garlic
- Goat cheese and apple-walnut relish
All the sandwiches are served with scrumptious creamy tomato-basil soup.
As I enjoyed both soup and sandwich, I toasted my first dolphin sighting (see “Wild Dolphins Ahoy”) with a Ventura Lemonade, a tasty concoction of Ventura Limoncello (created from Ventura-county lemons including those from the organic Limoneira farm), Meyer lemon-infused vodka, fresh lemonade, and homegrown mint served over ice. It was refreshing, and I could taste the California sunshine in the fruit and mint.
My friends and I didn’t stop with grilled cheese. We ordered salads, entrees and desserts from the menu, which lists in-season foods and the regional farms that supplied the evening’s fresh flavors. We passed dishes around the table for all to sample.
The pepper-crusted filet mignon with Yukon Gold mashes potatoes and creamed Swiss chard was outstanding. Even a side order of sweet-potato fries with roasted garlic aioli was a special treat.
And for dessert, our group couldn’t decide whether the pumpkin tiramisu or the blackberry crisp was more divine.
Oh yes, did I mention the wine list consisted only of California wines, many of them made with organic grapes? You can do this sort of thing in California, where fine wine abounds within just a hundred miles of any part of the state.
What’s Cooking at Your Thanksgiving?
If your tastebuds are tingling from reading this blog post, tell me what you’re cooking for Thanksgiving this year. (Leave a comment below.) I’m certainly thankful for the organic bounty of local family farms!
—Laurel Kallenbach, freelance writer and editor