Holy freaking crapballz what an amazing first week that was! We didn’t know quite what to expect when we opened our doors, but certainly not the flood of excited guests and enthusiastic feedback that we got. Heck, we sold out of food on Tuesday by 2:30pm… that’s just crazy!
While a handful of write-ups (Eater, SF Gate, 7×7, SFist, UrbanDaddy) definitely helped bring people in, we also saw a ton of you more than once over the course of the first five days. Sometimes you were just coming back for a coffee, other times you were introducing our place to your friends. For us, that’s the real sign that we’re doing it right.
Menus for week two are no less ambitious. This is where you’ll see the mad genius of Chefs Natalia and Leigh begin to emerge. Week one was just them getting warmed up. Now that we know you’re into what we’re doing, it’s on!
- Monday is not to be missed. The Chinese-homestyle theme features Red Braised Pork Belly… mmmmmm
- Tuesday celebrates the long and happy marriage of French cuisine with garlic
- Wednesday pays homage to the beautiful concoctions that U.K. chef Yotam Ottollingi shared in his recent book
- Thursday turns the flame all the way up for a taste of Argentina
- Friday will feature Cambodian food, which (in our opinion) is the most under-rated food in southeast Asia
Many of you already know we serve killer espresso (from Contraband in Oakland) & pour-over (from HalfWit in Chicago) coffee throughout the day. We also keep our doors open until 7pm, selling the day’s food packaged to-go so it can easily be taken home & warmed up. Stop by to stock your fridge or grab some beer & wine during happy hour (which, incidentally, also can be taken to-go… yes, seriously).
The menu for each day and the upcoming week can always be found at www.picniconthird.com. Photos of the meals are typically uploaded by 11am.
(FYI, we’re aware of the occasional “reverse-text” issue on the website. It’s a Chrome+Wordpress problem, and we’re working on it. You can always click the “More info” button to see the description)
Stop in, say hi, grab a bite to eat.
Here were some of the highlights from last week: