If you want a culinary adventure, Kreuzberg’s saucy sister Sidecar SLO will provide you with an experience just about as exciting as a ride in a real sidecar, minus the dying pastime of using fossil fuels for fun.
In a space that melds comfort and creativity, local art hangs on starlit wall murals, complemented by locally made furniture and black-and-white photos, including one depicting Big Sky’s legendary 13-year-old alley cat.
- PHOTO BY STEVE E. MILLER
In a restaurant scene that Executive Chef John Blevins deems “behind the times,” he feels that “by educating and exposing new concepts” he can offer something unique, interesting, and intimate, catering to people who appreciate the experience of eating.
Using mostly seasonal local produce, meats, and resources, Sidecar boasts a variety of sumptuous menu items for the curious palate to peruse, including vegan and vegetarian options. In the spirit of variety being the spice of life, the menu changes daily, with its charming creations written simply on the big brown paper banner posted outside the brick-red slender and tall building. The menu is also available at sidecarslo.com.
Go there Tuesday through Sunday from 5 to 11 p.m. and find Blevins and his girlfriend, sous chef Analiesa Gosnell, cooking up dishes like local sea bass, black chickpea ragout, chanterelles, caramelized fennel, and gribiche with added essential ingredients of smiles and love.
Gosnell, a Cal Poly ag business and marketing grad, has extensive experience working with food distributors. And Blevins is a southern gentleman who hails from Georgia, with stints in Alaska, Las Vegas, New York, and most recently Berkeley’s Gather Restaurant.
Not only is a majority of the produce and meat from local farmers, but the liquor is also lovely, with more than half of the alcoholic arsenal produced by small family distilleries. A recently lifted law prohibiting restaurants and bars from concocting and serving alcoholic infusions adds another exciting avenue that head chef Grace Miller plans to explore. Think about a nice vodka complemented by subtle vanilla and lavender nuances, or cinnamon cardamom brandy spiced just right. In addition to liquor, Sidecar SLO prides itself on maintaining an impressive and unique beer selection, featuring international beers.
“We are the only ones in town who serve Belgian beer,” said manager and head chef Miller.
They so pride themselves on offering something different, if they find out someone else in town is serving the same beer, they change the taps. Old faithful, PBR, hails as the tried-and-true standby and a tribute to the “Poor but Sexy” Inc. philosophy, with 15 other drink choices.
Soul Food Sunday kicked off Sunday, Jan. 9, with a family-style sit-down soiree, including an appetizer or salad, entree, and dessert for $18 a head. Check out the website for colorful photos of signature dishes, and to learn more about this place and the people behind it. Stay tuned for live events to come, with rumors of jazz and the like to talk, taste, and sip to.
Sidecar is at 1127 Broad St. in San Luis Obispo. For more information, call 540-5340 or visit sidecarslo.com.
San Luis Obispo County has released a request for applications for funding community-based organizations and preventative health grant programs. Funds are intended to be used for local programs and projects that support and complement the efforts of the county’s health and human services departments in promoting the optimal health, stability, independence, and well-being of county residents. Applications are due in the County Administrative office by Jan. 31 at 5 p.m. For more information, contact Nikki Schmidt at 781-5496 or visit slocounty.ca.gov/admin.htm. …
It’s the season for “in with the new and out with the old,” and if you have old electronics, you can help Grover Beach’s Exploration Station help Central Coast children by donating the devices. There’s no charge to drop off your unwanted electronics for proper disposal at 867 Ramona Ave. in downtown Grover Beach. Hours are Wednesday to Friday from noon to 5 p.m. and Saturdays 10 a.m. to 5 p.m. For more information, call 473-1421 or visit explorationstation.org. Questions? Contact Roger Feldtmose at 473-1421 or e-mail email@example.com.
Intern Emily Buckley compiled this week’s Strokes and Plugs. Send your business news to firstname.lastname@example.org.