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.
Star Route Farms
95 Olema Bolinas Road, Bolinas, CA
Star Route Farms is the oldest continuously certified organic grower in California. The farm is presently certified by Marin Organic Certified Agriculture (MOCA).
Marin Sun Farms
1522 Petaluma Blvd North, Petaluma, CA
Today, Marin Sun Farms has grown to be fully vertically integrated from pasture to processing to plate. We employ and empower local folks in Petaluma, Point Reyes Station and Oakland with good jobs including ranch hands, livestock handlers, butchers, packers, drivers, sales people, administrators and dreamers.
Tomales Bay Oyster Co.
15479 CA-1, Marshall, CA
Farm to Table, Sustainable Seafood, Oysters, Clams and Mussels listed as Best Choices by The Monterey Bay Aquarium Seafood Watch.
Shao Shan Farm
270 Mesa Road, Bolinas, CA
Local Sustainable, organic farm located in Bolinas
Table Top Farm
33 Cypress Road, Point Reyes Station, CA
Table Top Farm comprises a patchwork of small, organically grown vegetable farm plots, located on the Point Reyes Mesa and at Black Mountain Ranch.
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Forest Knolls, CA, USA
Alchemy Farms specializes in growing Micro-greens