Best sides - 2000
Restaurant Rue Cler
Chef Michael Degenhart has clearly mastered the art of French cooking, as evidenced at his own restaurant, Rue Cler. While much of the menu consists of what Degenhart describes as "American with a world view," the sides have the spirit of French cuisine, in which every detail counts. And so Rue Cler offers Yukon gold mashed potatoes, feather-light and buttery; or soy-and-garlic-glazed shiitakes, rich and earthy; or grilled asparagus with a sweet-and-sour balsamic syrup enriched with sun-dried tomatoes; or a Gorgonzola risotto that's as thick and rich as the veal chop it sits beside. Even the classic haricot verts, sautéed with almonds and brown butter, are in a class of their own. When it comes to accompaniments, we'll side with Degenhart.