"Pan-frying gives these Polly Creek razor clams a melting-tender crust. Those carrot ribbons, which the menu says are organic, are hugely flavorful, and a great earthy complement for the oceanic clams."
Michael Stern
"Garlic and shreds of spinach give this creamy Oregon clam chowder hearty appeal. It comes with sourdough bread."
Michael Stern
"Opened at the beginning of 2008 in the charming old part of Florence, Sidestreet Bistro provided us a welcome change of pace after days of eating in the rough. It is aspiring and polite, but not snooty and, considering the quality of the food, a good value for anyone seeking sophisiticated Northwest fare."
Michael Stern
"The halibut is so pure and white that it is hard to visually differentiate it from the parchment in which it has been baked. The milky elegance of the meat is given a halo of tomatoes, basil and capers, and comes sided by vivid roasted peppers and a measure of mixed grains."
Michael Stern
"Mac & Cheese is listed on the menu as an appetizer. If so, it is definitely for two. Otherwise, consider it a full meal. The three-cheese mix and kaleidoscopic variation of textures from hard crunch to hot cream make it a taste buds thrill ride."
Michael Stern
"Oysters are always on the Sidestreet Bistro menu. These were a blackboard special when I visited: A half-dozen cool Willapa Bays on their shells in a veil of orange-thyme vinaigrette."
Michael Stern
