Sideberns, on the other hand, is no side note.
The design of Sideberns stands in contrast to Berns Steak House.
We started at Sideberns bar for a pre-meal cocktail.
Sideberns employs a sommelier and a senior mixologist, one who designs cocktails with fresh ingredients and premium liquors.
It was as friendly as the name suggests, full-bodied and as warm as the city around it.
Due to its alcohol-rich nature, we could only enjoy the one.
For our meal, we left the decisions up to Sideberns executive chef Chad Johnson and the Sideberns sommelier.
Our hero photo at the top of this article shows the crab cake pre-puree.
On the left, this section was roasted on-the-bone over barley risotto.
After the large portion of butternut squash soup, eating the full hen was a challenge we gladly accepted.
Our dessert was a raspberry chocolate mousse with caramel ice cream, fresh raspberries and a dusted chocolate wafer.
Every element here was made in-house, and the raspberries were locally-sourced.
It tasted as lusty as it looks in the image above.