Whether you love a person… or just good food.

Menus for the week of January 25th

Valentine’s Day is three weeks away, and whether you think it’s (a) a wonderful annual reminder to show your love to your sig-o, or (b) a forced corporate-sponsored guilt ritual for everyone regardless of their relationship status, you should be excited to you know that Picnic is holding it’s first pop-up by our very own Chef Leigh.
(Can you pop-up in your own restaurant? Not sure, but we’re doing it anyway. Perhaps we’ll call it Le Pique-Nique)

Chef Leigh studied at the CIA in Napa and has spent countless hours on the line at Quince, so you can expect nothing short of culinary excellence. On the evening of Sunday, February 14th, our guests will be treated to an elegant multi-course meal with table-service and wine pairings, experiencing a whole new side of Picnic.

Learn more and purchase your reservations at picniconthird.com/be-mine
heart

Meanwhile, here’s what we’ve got planned for this week:

  • Monday takes notes from Tamil cuisine
  • Tuesday takes bumpy roads to find true South Carolina BBQ
  • Wednesday spends a wintery day in northern Japan
  • Thursday backpacks through Budapest
  • Friday explores rural Creole in Lafayette, Louisiana

We’re still serving the excellent beers of Berkeley’s own Fieldwork Brewing Co for SF BeerWeek. Drink ‘em while you can!

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:

IMG_6766
Slow Cooked Beef Bolognese. Three Cheese Lasagna. Citrus Salad- Cara Cara, Blood Orange, Fried Capers & Rosemary.
(served last Monday… and damn you missed out if you didn’t get to try this!)

1453227498026
“Dinosaur” Tea Eggs. Raw Broccoli Salad with Peanut Dressing. Garlicky Choy Sum. Fried Brown Rice with Peas.
(served last Tuesday)

unnamed (28)
Confit Tuna Salad. Gigante Beans with Chard and Fresh Turmeric. Beet, Arugula & Pine Nut Salad.
(Served last Wednesday)