Ask Sheryl Cahill why she opened Side Street Kitchen and the seasoned restaurateur says, “I saw an opportunity to start from scratch; not just in cooking, but with the whole concept, from renovation to design to culture and, of course, cuisine.” Inspired by her favorite dishes from growing up in Northern California and a formative trip she took to Paris, Sheryl and Chef Aaron have developed a menu that recreates these memories.
In an homage to the past, Sheryl has retained the restaurant’s iconic 1950’s-era counter and stools. But otherwise the space — evolving from Mike’s Truck Stop to Joe’s Diner and The Pine Cone Diner — has been extensively remodeled to suit the needs of patrons. The cuisine is centered around a modern rotisserie and smoker, featuring slow-cooked meats and organic vegetables, including slow-roasted chicken, smoked tri-tip and cold-smoked seafood.
“The community of Point Reyes Station is very dear to me and creating a new space for locals and visitors to connect, relax, and enjoy themselves is at the foundation of my mission,” she says. “Hospitality is a way of life and a wholesome pursuit, delicious food a key to the heart.
“We’ll start right there with Side Street Kitchen.”
Since 1990, Cahill has worked off and on in the restaurant industry in Point Reyes Station, developing deep roots in the community. After a stint as general manager of the Station House Café, she earned a BA in Anthropology at UC Berkeley (garnering accolades for research related to children and school lunch). In 2005, she purchased the Station House Café, revamping that venerable restaurant and drawing rave reviews on KQED-TV’s Bay Area Check Please. She has studied wine education at the California Culinary Institute of America. Also, she has been active in the Slow Food USA movement and was a supporter of the now-defunct Marin Organic.
When the nearby Pine Cone Diner closed its doors in 2015, Sheryl set out to create a local fast-casual eatery that provides a relaxing dining experience and reflects her commitment to fresh, local and sustainably-produced cuisine.
Chef Aaron Wright has compiled an impressive resume. His first head-chef job was at Canlis restaurant, hailed as Seattle’s most exclusive eatery.
More recently, he won accolades for his dishes at the Tavern at Lark Creek.
Aaron’s passion for food started early, tending to family gardens in preparation of evening meals. That practice helped craft both his love of fresh, home-cooked food and the industry that surrounds it.
With over 25 years in the kitchen, Chef Aaron’s success can be attributed, not only to his extensive knowledge about seasonal and sustainable foods, but also to his leadership. Motivated by his desire to learn, teach and grow, Aaron challenges his culinary staff by designing innovative dishes while stressing the importance of sourcing local food and pairing with great wines.
Side Street Kitchen’s commitment to hospitality is reflected in Janna Roberts’ desire to create memories for guests that are as powerful and positive as her own. Janna began her event-management career at Station House Cafe in collaboration with Sheryl Cahill. Until recently, she was at the helm of special event services with Farmstead at Long Meadow Ranch, St. Helena. When she was approached to return to Point Reyes Station with an opportunity to lead the crew as general manager at Side Street Kitchen, she jumped at the chance.
A native of Inverness, Janna spent her childhood exploring the natural wonders of West Marin and developing a deep respect for the closely woven community. She began her career in the local hospitality industry at age 14 working and spent summers home from Tufts University in Massachusetts, where she earned a B.A. in Spanish, working at Station House Cafe. Janna relishes the opportunity to introduce visitors to the homegrown hospitality of West Marin.
Sydney grew up in Marin County where she developed a passion for cooking and sustainability. Her two passions combined into a degree in Agriculture and Environmental Science at McGill University where she ran the student ecological farm. From farm to table became a way of life. After working in the field for three years Sydney has taken her passion to the restaurant industry where she has worked as a baker and now assistant manager at Side Street Kitchen.
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