Dining
BY AMIRA VAN LEEUWEN
Sidecar serves a range of house and signature cocktails.
Sidecar’s brown butter curry shrimp dish has pickled onion, fried shallots and cilantro with ciabatta bread.
PHOTOS BY AMIRA VAN LEEUWEN COMMUNITY IMPACT
Sidecar transports patrons back in time As the rims of cocktail glasses meet with one another, there’s a “Salut!” followed by a buzz of conversation, harmonious with the piano player. This sort of ambiance is something you can nd at Sidecar, an underground speakeasy located in the heart of New Braunfels.
Looking for a libation? Sidecar is known for being a craft cocktail bar with a broader focus on curated cocktails. “The menu really embodies more house-created cocktails and classic cocktails that you would nd, pre- and post-Prohibition,” Wickham said. Wickham noted that the syrups and tinctures are all made from scratch. On the menu Although Sidecar is known for its craft cocktails, the speakeasy also o ers a selection of shareables, such as charcuterie boards, marinated olives, brown butter curry shrimp and New England-style lobster rolls.
John Wickham is the general manager of Sidecar.
Sidecar opened in 2018 and is an ode to the 1950s with live jazz music and craft cocktails, according to General Manager John Wickham. “The idea behind it is to feel transported into a little bit di erent place and time,” Wickham said. The speakeasy is owned by New Braunfels locals Terry and Celina Muckenfuss, who also own the neighboring Prince Solms Inn and Muck & Fuss Craft Beer & Burgers.
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295 E. San Antonio St., Ste. 201, New Braunfels www.sidecarnb.com
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NEW BRAUNFELS EDITION
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