To say the Sidecar Bar & Grille is "on a roll" would just trivialize with a cheap pun what chef Rich Freedman and owner Adam Ritter are doing in their gastro-pub near Graduate Hospital in South Philly.
Freedman, working in a tiny kitchen, turns out scratch charcuterie - Cajun sausage made of raw pork and pork liver, chorizo, Tasso ham, country pate, and hickory-and-alder-smoked knackwurst.
Take the knackwurst, which comes with a salad and homemade sauerkraut. At $9.95, it's not the cheapest sandwich around. But you could do wurst.