Photo | Drew Lazor

Chef Rich Freedman, who's worked wonders endearing Philly gastropubbers to the Sidecar (2201 Christian St.), is leaving the G-Ho bar to start a new gig — chef de cuisine at Harry the K's Broadcast Bar & Grille in Citizens Bank Park. His first day will be Thu., June 19. Freedman got wind the job from friend and outgoing Harry's chef Kevin Cliggett, who's moving down the third base line to chef at the swanky Diamond Club behind home plate.

One of the biggest ways Freedman put the Sidecar on the map food-wise was his old-school approach to charcuterie — he's the guy who introduced the handmade smoked meats, sausages and scrapple on the dinner and brunch menus. When we say handmade, we mean handmade — we spent a recent weekday cranking out product with him (see photo) and can vouch that he does not cut corners one bit. He plans on bringing these skills to Harry's, meaning he'll revamp the menu to include made-from-scratch meats. ("Sausage on a roll with sautéed peppers or mustard — that's always the best ballpark food," he says.) And though it most likely won't happen this season, Freedman hopes to spread his stuff throughout CBP with multiple concession stands outside Harry's left-field HQ.

No official word on a replacement just yet — as of now, the kitchen team will be collaborating to keep the food at a high level. Don't expect a dip in quality. "The guys there definitely know how to keep it going," says Freedman. "I wouldn't have been able to do it without them in the first place."

Sidecar chef heads to the stadium