I write about this Burpple invited tasting at Sideways with much deliberation; only hoping I do some justice to the thoughtfulness and tastiness of the new lunch menu and brunch item(s).
We first started with the seasonal Charred Scallops & Smoked Broth that our host and restaurant owner Pav explained, its broth was cooked for hours and contained 2 distinct herbs. Only tastemaker Julius hit the nail on the sumac spice, and Pav added that basil was also included. To admit amateurishly, I have not known of sumac but whatever went into that broth saw the whole table mopping it clean with the light sourdough bread slices. Pav detailed that the latter was intentionally so, with a different flour used compared to usual sourdough; this rightfully leaves room for other delicious dishes on the menu.