Side Work Restaurant Menu

As a reviewer reflecting on the menu at Side Work Restaurant, the offering reads like a thoughtfully curated progression of bold, ingredient-driven plates that balance indulgence with freshness. The Raw Smoked Cured selection sets an elevated tone with items like Hog Island Oyster Company*, Oyster Rockefeller, Jamon Iberico, and Pineapple and Achiote Cured Hamachi*, each emphasizing clean execution and premium sourcing. Moving into From the Field, the menu softens into earthy, seasonal comfort through dishes such as Sage and Butternut Squash Soup, Beet and Pomegranate Salad, Burrata and Jamon Iberico, Mushroom Risotto, and Blue Grouse Bread, offering a grounded counterpoint to the raw bar’s intensity. The Smalls to Share section feels designed for communal dining, featuring punchy, flavor-forward bites like Tangerine Olives, Wild Mushroom Croquetas, Grilled Spanish Octopus, Lamb Meatballs, and Clams and Chorizo, each bringing a distinct Mediterranean-leaning character. Finally, the Mains section delivers a satisfying crescendo with refined proteins including Whole Roasted Branzino, Citrus Poached Salmon*, Braised Short Ribs, Pan Roasted Harissa Chicken Breast, and Seared Peppercorn Crusted Filet Mignon*. Overall, the menu at Side Work Restaurant feels cohesive yet varied, leaning into rich, globally inspired flavors while maintaining a clear focus on high-quality ingredients and shareable, experience-driven dining.