jk. we’re never gonna change. ever.

Menus for the week of April 4th.

For those of you who had a small heart attack over our April Fools Day prank last week, don’t worry, we haven’t even come close to serving you your last beef tongue etouffee or deconstructed Tunisian tajine.

Here’s what we’ve got planned for this week:

  • Monday learns from Andy Ricker, who learned from Thai grandmothers
  • Tuesday does O.G. brunch at Charleston’s Hominy Grill
  • Wednesday backpacks through Peru
  • Thursday runs in slow motion through fields of lavender in Provence
  • Friday can’t help stopping for Antojitos all over Mexico City

Stop in, say hello, grab a bite to eat.

-Jesse-

If you want our weekly newsletter delivered to your inbox, find the sign-up box at the top of our homepage. Photos of the meals are typically uploaded by 11am.

Here were some of the highlights from last week:

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Red Wine Braised Beef Shank. Smashed Sweet Potatoes. Stuffed Red Bell Peppers.
(served last Thursday)

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Roasted Brussels & Sweet & Sour Spring Onions. Sugar Snap Peas. Chile Coriander Rice. Black Eye Pea Ragout.
(served last Wednesday)

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Pork with Bacon Leek Sauce. Lemony Dill New Potatoes. Herbed Strawberry & Cucumber Salad
(Served last Monday)

Alright, we get it, we’ll start serving “real food”

Menus from here on out.

Our initial vision for Picnic was to serve whatever we wanted to cook, pretty much irrespective of whether our customers wanted to eat it. Well, 500 menus and countless attempts to force you to eat various obscure cuisines later, we’re throwing in the towel.

Starting today, we’re going do what so many of our customers have asked: “what, don’t you guys serve any real food? You know, like pasta, or hamburgers.”

With that, we’re kicking off with a brand new menu lineup, which will still rotate, but only through 5 choices, repeating every week for the rest of our 9 year lease.

See what the future of Picnic looks like with today’s menu.

  • Monday is pasta day.
  • Tuesday is taco day.
  • Wednesday is sandwich day.
  • Thursday is leftover pasta day.
  • Friday is McDonalds day.

Stop in, say hello, stuff your face and GTFO.

-Jesse-

Here’s what you have to look forward to:

big mac coke
Quarter Pounder with Cheese. Super Size Fries. Small Diet Coke.
(Why re-invent the classic when you can just flagrantly rip it off?)

fries
Small Side Salad. Super Size Fries. Another Super Size Fries. 12 Packets of Ketchup.
(The closest we could get to a vegetarian meal)

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Big Mac. 20 Piece Chicken Nuggets. Super Size Fries. Small Diet Coke.
(Don’t worry, the nuggets are cancelled out by the diet soda.)

They call her the ‘hook shot hoodlum’

Menus for the week of March 28th.

Team Picnic (or at least, the cool half of us) rocked the court this weekend in an intense game of b-ball. Intense because we were all sweating and hurting after about 20 minutes. Still fun!

Here’s what we’ve got planned for this week:

  • Monday brings home food from Easter at Mom’s
  • Tuesday singes karaoke in NYC Koreatown
  • Wednesday has Mama Nasty feelin’ spicy
  • Thursday takes the top down for a California road trip
  • Friday is inspired by that McDonald’s around the corner from us

Speaking of sports, the Giants have their first home game on April 7th. If you go to Giants games (to watch the game, or just to watch people watching the game), swing by for some pre-game snacks and drinks that don’t cost $12.

Stop in, say hello, grab a bite to eat.

-Jesse-

If you want our weekly newsletter delivered to your inbox, find the sign-up box at the top of our homepage. Photos of the meals are typically uploaded by 11am.

Here were some of the highlights from last week:

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Sriracha Roasted Chicken Wings. Cold Rice Noodles with Spinach & Green Onions. Edamame Hummus.
(served last Monday)

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Marble Potato Salad with Pea Shoots and Preserved Lemon Vinaigrette. Asparagus & Greens with Pickled Chiles. Roasted Carrots & Artichokes with Thyme. Gigante Beans with Spring Onions.
(served last Friday)

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Pot Roasted Leg of Lamb with Garlic and Olives. Farro “Risotto” with Red Wine & Parmesan. Radicchio and Arugula Salad with Dates, Hazelnuts & Fennel.
(Served last Wednesday)

Picnic loves PBS

Menus for the week of March 21st

Chef, Author, and PBS-Food-Show-Superstar Joanne Weir will be with us on Wednesday, when we’ll be cooking a menu inspired by her love & evangelism of cooking fresh, simple food. She’ll be doing a book signing for her new book, Kitchen Gypsy, which will also be available for sale. Stop by! It’s our first guest chef of note, and certainly won’t be our last.

Here’s what we’ve got planned for this week:

  • Monday takes the long ferry-ride to Okinawa
  • Tuesday travels through time to what colonial Brits would’ve eaten in India
  • Wednesday celebrates Joanne Weir’s Passion
  • Thursday sweats it out with Tex Mex
  • Friday stops by the farmer’s market to grab supplies for a spring picnic

Stop in, say hello, grab a bite to eat.

-Jesse-

If you want our weekly newsletter delivered to your inbox, find the sign-up box at the top of our homepage. Photos of the meals are typically uploaded by 11am.

Here were some of the highlights from last week:

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Sriracha & Lemongrass Roasted Chicken Thighs. Vietnamese-style Fried Rice. Smashed Cucumber Salad with Red Onion & Mint.
(served last Wednesday)

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Orchiette Pasta Salad with Butternut Squash & Bloomsdale Spinach. White Beans with Slow Roasted Tomatoes. Citrus Glazed Turnips, Rutabaga, Rainbow Carrots. Speckled Escarole Salad with Grapefruit & Shaved Pecorino.
(served last Tuesday)

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Braised Corned Beef Brisket. Carrots with Green Garlic & Pickled Mustard Seed. House Spelt Flour Soda Bread.
(Served on St. Patty’s Day)

In what way have the Irish ever been lucky?

Menus for the week of March 14th

We’ve got a new coffee cocktail on the menu starting this week. It’s a spin on a Vietnamese iced coffee, but the brave & daring should ask for the secret-menu version.

Here’s what we’ve got planned for this week:

  • Monday rolls out an overpriced blanket for a picnic in Napa
  • Tuesday is pinned under the heel of Italy’s boot
  • Wednesday makes the pilgrimage to Si Racha, Thailand
  • Thursday drinks with saints… heavily
  • Friday hikes Hierve el Agua, and then pounds a ¡Pina Loca!, because what could be more refreshing after a hike than a pineapple soaked in mezcal?

Next Wednesday, March 23rd, is a day you won’t want to miss. Joanne Weir, James Beard Award-winning author and star of the popular PBS cooking show Joanne Weir Gets Fresh, will be doing a book-signing while we cook a menu inspired by her culinary philosophy. We’ll have copies of Kitchen Gypsy available for sale on site.

Stop in, say hello, grab a bite to eat.

-Jesse-

If you want our weekly newsletter delivered to your inbox, find the sign-up box at the top of our homepage. Photos of the meals are typically uploaded by 11am.

Here were some of the highlights from last week:

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Beef Braised with Dates and Parsnips. Steamed Butternut Squash Wedges with Harissa Vinaigrette. Two Cous Salad.
(served last Tuesday)

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Broccolini with Cranberry & Maple Glaze. Sauteed Pea Shoots with Lemon Oil. Red Skin Potatoes with Chives & Oil. Boston Baked Beans.
(served last Friday)

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Chicken with Shawarma Spices. Roasted Carrots & Asparagus with Cashew Cream. Rice Pilaf with Seeds & Dried Fruit.
(Served last Thursday)

Mumbai. Marrakech. Mancha. Monastiraki. Bawston.

Menus for the week of March 7th.

“Food, in the end, in our own tradition, is something holy. It’s not about nutrients and calories. It’s about sharing. It’s about honesty. It’s about identity.

Louise Fresco”

Here’s what we’ve got planned for this week:

  • Monday squeezes through the crowds in Mumbai
  • Tuesday stops the caravan in Marrakech, Morocco
  • Wednesday relaxes at a ranch in La Mancha, Spain
  • Thursday eats well in Monastiraki Square, Greece
  • Friday gets into a bar fight in Boston

Did anyone else lose their weekend to House of Cards? Worth it.

Stop in, say hello, grab a bite to eat.

-Jesse-

If you want our weekly newsletter delivered to your inbox, find the sign-up box at the top of our homepage. Photos of the meals are typically uploaded by 11am.

Here were some of the highlights from last week:

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Fennel Rubbed Pork Ribs. Pickled Beetroots with Poppyseeds. Kamut with Mixed Seeds.
(served last Monday)

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White Lasagna (Bechamel, Ricotta & Mozzarella). Crushed Carrots with Basil & Lemon. Shaved Fennel, Radish, & Arugula Salad with Pine Nut Vinaigrette. Heirloom Bean Salad.
(served last Friday)

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Chilled Thai Chicken Salad with Thai Basil and Fried Shallots. Carrot & Zucchini Noodles with Coconut Oil. Steamed Jasmine and Red Rice with Star Anise.
(Served last Tuesday)

Shouldn’t this be called non-leap year?

Menus for the week of February 29th

You know, when you think about it, every other year leaps over this hidden easter-egg of a day, so why do we call this the leap year? I mean, wikipedia has a semi-reasonable answer to that question, but I’d prefer to just speculate…

Here’s what we’ve got planned for this week:

  • Monday celebrates manual corrections to the Gregorian calendar.
  • Tuesday weaves through the streets of Bangkok, picking up a bite to eat along the way
  • Wednesday pays our debt to Alice Waters
  • Thursday heaps on the grits in Hot-lanta
  • Friday celebrates the magical cooking element of the Sauce

This is a leap-letter, so I’m leaping over the closing paragraph.

Stop in, say hello, grab a bite to eat.

-Jesse-

If you want our weekly newsletter delivered to your inbox, find the sign-up box at the top of our homepage. Photos of the meals are typically uploaded by 11am.

Here were some of the highlights from last week:

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Braised Duck Leg with Prunes. Roasted Brussel Sprouts with Tahini Vinaigrette. Wild Rice Salad with Chopped Arugula.
(served last Tuesday)

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Big Beautiful Buttermilk Biscuits. Old Fashioned Coleslaw. Dirty Beans- Green Bell Peppers, Mushrooms & Red Onions. Apple, Golden Raisin, Celery & Escarole Salad.
(served last Friday)

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Beef Pot Roast with Orange & Herbs. Garlicky Yellow Polenta. Triple Citrus Salad- Cara Cara Oranges, Blood Oranges & Pomelo with Fried Rosemary Salsa.
(Served last Thursday)