More than just an accompaniment: the role of the side dish

Food & Drink · Published 2 October 2026 Swipe more like this →

In short: Often relegated to the periphery of the plate, side dishes are essential components of a meal. Whether they are part of a fixed combination meal or ordered a la carte, these smaller portions provide variety and balance to the main course.

A side dish, sometimes called a side order or simply a side, is a food item designed to accompany a main course or entrée. While the term 'side' is often used as an adjective to denote a smaller portion—such as a side salad served in a small bowl—the role of these accompaniments varies significantly across cultures and dining environments.

In Western dining, staples like potatoes, bread, and salad are common companions to main courses. However, global influences have shifted these patterns; for instance, rice and couscous have become increasingly popular in Europe. Couscous, in particular, is frequently seen at formal dinner parties when paired with Middle Eastern dishes.

The way side dishes are served also depends on the establishment's model. Some restaurants include a limited selection of sides within the price of a main course as a combination meal. Other venues offer them separately via an a la carte menu. This distinction is particularly visible in fast-food culture, where French fries are a standard accompaniment.

The availability of sides can even reflect changing consumer preferences. In response to criticism regarding the high calorie and fat content of French fries, some fast-food chains now offer substitutes, such as salads, within their combination meals. Additionally, the phrase 'on the side' can refer to the dish itself or to a separate condiment, such as dressing served in a separate container.

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