A market-cut, 32-ounce ribeye steak is served with garlic mashed potatoes, baby heirloom carrots and Brussels sprouts at Sidecar.
A market-cut, 32-ounce ribeye steak is served with garlic mashed potatoes, baby heirloom carrots and Brussels sprouts at Sidecar. jjohnston@thetribunenews.com
A market-cut, 32-ounce ribeye steak is served with garlic mashed potatoes, baby heirloom carrots and Brussels sprouts at Sidecar. jjohnston@thetribunenews.com

San Luis Obispo's Sidecar serves up tasty steaks, small plates

November 19, 2014 3:39 PM