Sidebern's seems to me to be the kind of place that should be alot better than it actually is. The food is good and the service excellent, but I wasn't ""wowed"" like colleagues told me I would be. I was most disappointed in the dim sum. These appetizers/amuses bouches were a let down - tiny crab rangoons tasted more like crispy cream cheese more than anything else. I wondered what chef in their right mind would ruin high-quality Kumamoto oysters by frying them. The dinner menu is an interesting read, as you are bombarded with all sorts of exotic ingredients and combinations. Some of them just don't work. A powerful spice like fresh-ground cumin and chorizo sausage shouldn't go anywhere near rare ahi. I imagine the kitchen to be some sort of mad scientist's lab, but perhaps the culinary staff should go back to chemistry 101. Very good wine list, which also includes sake - a personal fave (a little more variety in that area would be a great idea). The server was very knowledgeable about every ingredient - these kids must have to study like they're taking the MCAT to work in a place like this. He was also attentative without being annoying or obtrusive - heavy kudos for that. Overall a decent dining experience, something worth doing again. My advice: If a dish sounds too complicated, then it probably is. You might be turned off by it. Stick with what you know, not what the restaurant wants you to.
Pros: Ingredients, Service, Wine List
Cons: Too much fusion = confusion