SideDoor sampler charcuterie board.
SideDoor cheeseburger, with Wisconsin cheddar, Vic sauce, iceburg lettuce, and pickled red onion on Lawry’s Seasoned Salt brioce bun.
SideDoor roasted meat board.
Lawry’s wedge salad.
This week, the key turned to reveal SideDoor, a brand new gastropub in River North with an anything-goes attitude in a turn-of-the-century space. And, like its older sibling, Lawry’s, the culinary focus is carnivorous.
Executive chef Vic Newgren is behind the menu of hand-carved, roasted meats at SideDoor, and while he’s crafted sandwiches and dishes that showcase them, we recommend starting with the straightforward roasted meat board. Diners can create their own combinations, choosing from Lawry’s Roasted Prime Rib, prime Angus sirloin, slow-roasted and glazed short rib, and herb-roasted turkey breast. The board comes with an array of accompaniments, ranging from whipped cream horseradish to freshly baked breads.
If you do opt for a hearty sandwich—we suggest the SideDoor cheeseburger with special Vic sauce on a seasoned salt brioche bun—start with a lighter cheese and charcuterie board instead. Delicious salads and a few gourmet appetizers, such as the Carr Valley blue cheese potato chips with crispy prosciutto, round things out.
The libations list is as lengthy as the food menu, loaded with great wine pairing options and locally brewed beers like 3 Floyds Apocalypse Cow Imperial IPA and Two Brother’s Cane & Ebel. Cocktail choices will change seasonally, but for now try the tasty Michigan Mustang with North Shore Vodka, housemade fernet, cherry compote, and ginger. 100 E. Ontario St., 312-787-6768