10/14/2026
What we’re craving tonight at Sidney Street.
A little bit of everything, because choosing just one is never easy.
Our beef tartare takes inspiration from a classic Reuben, served with rye focaccia, Swiss cheese, sauerkraut, and Russian dressing. Then there are our Schnucks-inspired ribs, a nod to St. Louis food traditions, coated in a sticky sweet-and-spicy glaze and finished with breadcrumbs and fresh herbs.
For something green, our Caesar is anything but ordinary, with egg yolk, plenty of Parmesan, and crisp breadcrumbs. And we’re making room for the garganelli, tossed in cacio e pepe with a delicate black pepper tuile.
And please, save room for dessert. Our tonka bean pound cake arrives with an orange blossom glaze, whey and caramel-poached pears, koji pear butter, candied sesame seeds, and sorghum ice cream. A beautiful combination of warm spices, delicate sweetness, and contrasting textures.
Four savory dishes, one beautiful dessert, and plenty of reasons to make an evening of it.
Dinner at Sidney Street Café. Reservations available through OpenTable
