Side Street Kitchen

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.