Somali. Some Molly.

Menus for the week of June 8th.

Who else was a little thrown off, but at the same time a little delighted, by the bananas we were giving out on Friday as part of the Somali dining tradition? So funny, but true! They eat a banana at every meal. Can’t say that I blame them…

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

  • Monday listens to stories of old Zurich
  • Tuesday weaves the crowded streets of Delhi
  • Wednesday uses a few things we found in Minnesota
  • Thursday fires up the Hawaiian luau
  • Friday visits a home in San Salvador

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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Somali Goat Stew. Potatoes in a Red Sauce. Spinach & Chard.
(served last Friday)

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“The Knish King’s” Potato Latkes. Braised Green Cabbage with Onions & Mustard. Carrot Tzimmes with Honey & Raisins. Dill & Lemon Marinated Beets.
(served last Monday)

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Leigh Loper’s Cold Fried Chicken. Baked Christmas Lima Beans with Chipotle. Red & Green Cabbage Coleslaw with Watermelon Radishes.
(Served last Thursday)

mmmm… hand pies.

Menus for the week of June 1st.

Take a handful of delicious, hearty, savory filling. Cook it in a crispy, flakey pie crust. Serve warm. What do you have? A tasty-ass hand pie, that’s what. They’re like a farm-to-table hot pocket. Stop in for a happy hour sometime to try one out.

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

  • Monday feeds your tukhas as if you were an Ashkenazi Jew
  • Tuesday reminds our Nikka of her Jamaican heritage
  • Wednesday takes a tuk tuk to the Hill Country in Vietnam
  • Thursday sets the table for a Loper Family Reunion
  • Friday peers into the cuisine of Mogadishu, Somalia

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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Doenjang Marinated Pork with Garlic Chives. Dry Fried Green Beans. Kimchi Fried Rice.
(served last Thursday)

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Raw Zucchini Salad with Avocado and Queso Anejo. Roasted Carrots and Radishes with Pumpkin Seeds. Beans with Chochoyotes. Arroz alla Mexicana.
(served last Tuesday)

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Bourbon BBQ Chicken. Warm Potato Salad with Mustard Seed Vinaigrette. Portabella Mushrooms with Spinach, Cheese & Breadcrumbs.
(Served last Friday)

Popup on Third.

Menus for the week of May 26th.

Besides our always-delicious lineup this week, Picnic is hosting a very special pop-up dinner this Sunday (the 31st) that you should be sure to attend. Chef Alexander Hong (of Quince lineage) is offering an exquisite six-course prix fix tasting menu that is sure to delight the senses.

Make reservations soon before they sell out! http://bso.sh/hong531

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

  • Tuesday features the subtle & complex cuisine of Oaxaca, Mexico
  • Wednesday is a return to classic French culinary staples
  • Thursday introduces Doenjang girls from South Korea
  • Friday messes with Texas

We hope that, like us, you (a) got Memorial day off and (b) enjoyed it. As a general rule of thumb, we’re closed on most bank holidays. There isn’t much foot traffic those days, and besides, we like a day off, too ;)

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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Lamb & Rice Meatballs. Babaghanoush with Pomegranate Molasses & Cress. Israeli Cous Cous with Scallion & Fresh Turmeric.
(served last Wednesday)

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Potato & Egg “Tortilla”. Seared Green Beans Almonds. Marinated Sweet Yellow & Red Peppers. Saffron “Paella Rice”.
(served last Tuesday)

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Zaatar Rubbed Chicken. Seared Hen of the Woods Mushrooms & Snap Peas with Preserved Lemon. Farro Verde with Spring English Peas.
(Served last Friday)

This week, on Masterfeast theater.

Menus for the week of May 18th.

Has anyone else been watching Chef’s Table, on Netflix? A fascinating look into the minds of some of today’s greatest chefs. They do a great job of capturing both the good & the bad of this industry. One filled with inspiration, but not without its share of strain and hardship.

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

  • Monday imports a few concepts from Bengal
  • Tuesday rides the surging popularity of Valencia (the city, not the street)
  • Wednesday takes a page from old Jerusalem
  • Thursday comes back to the Canton province
  • Friday is our interpretation of how Californian chefs interpret Mediterranean cuisine… so meta

We just started making our own cold brew coffee in-house, but still have Jittery John’s on nitrus tap. Compare the two and let us know what you think! (as soon as your teeth stop chattering uncontrollably)

To those who couldn’t stop in on Medieval Times™ day, here’s what you missed:
week27 - turkey leg
#TurkeyLegOnThird

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 Octopus with Peppers & Onions. Garbanzo Beans with Kale & Tomato. Asparagus & Brussels in Vinaigrette.
(served last Tuesday)

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Tofu with Pickled Chiles and Ginger. Eggplant with Fermented Bean Paste and Black Vinegar. Cucumber Salad with Szechuan Pepper Oil. Steamed Jasmine & Jade Rice.
(served last Monday)

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Beef Bolognese. Polenta with Grana Padano Cheese. Broccoli di Cicco with Balsamic & Roasted Strawberries.
(Served last Friday)

Which color was your knight?

Menus for the week of May 11th.

“I believe that if you eat well, you work even better.”
– Ferran Adria, elBulli

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

  • Monday turns the flavor up to 11 with the Sichuan province in China
  • Tuesday goes to the far reaches of Western Spain, to a place known as Extremadura
  • Wednesday travels back in history to Medieval Times. The one from middle school, not the middle ages
  • Thursday tours the rich cuisine of the Punjab
  • Friday trots out Bolognese dishes to round out the week

Our Belgium Beer Week, capped off with a tasting by Nelson the Cicerone last Friday, had a fantastic turnout! We ran out of the Strong Golden Ale from Kitchen Rapscallion mid-week, and so re-upped on that keg. We still have a few pours left, as well as a handful of bottles, so just ask if there’s something you missed or wanted to re-try.

Fun fact: our alcohol license allows you to take unopened bottles of beer or wine out of the store. Not kidding.

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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Confit Albacore Tuna with Nicoise Olives. Red Skin Potatoes with Olive Oil & Whole Grain Mustard. Green Beans & Haricots Verts with Fried Garlic.
(served last Tuesday)

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Egg Fritatta with Parmesan and Yukon Golds. English Peas and Greens with Mint Oil. Roasted Carrot and Radicchio Salad with Pistachios. Toasted Bulgar Pilaf.
(served last Friday)

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Five Spice Braised Pork. Stir-Fried Greens with Ginger and Chiles. Rice Noodle Salad with Green Onions and Edamame.
(Served last Wednesday)

“monks” rhymes with “drunks”… coincidence?

Menus for the week of May 4th.

To celebrate the O.G. craft brewers (as in, you know, the Monks), we’re happy to announce an impromptu Belgium Beer Week throughout this week! In addition to our regular line-up, you can sample a wide selection of eminently drinakble and food-friendly brews. We’re also hosting an extended tasting with Neslon, our favorite Cicerone, on Friday the 8th at 6pm. Click here for the full beer menu.

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

  • Monday’s menu was designed by our artist-in-residence, Nate Dog
  • Tuesday rolls out some classics from Nice, France
  • Wednesday is reminiscent of Guangzhou, in southern China
  • Thursday has “El Salvadorian native” written all over it
  • Friday remembers the powerful influence of Julia Child

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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Seared Ham Steak with Jalapeno Jelly. Macaroni and Cheese with Parmesan Crust. Brussel Sprouts with Crispy Onions.
(served last Monday)

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“Spring Guac” (Mashed peas with jalapenos and cilantro). Crunchy Slaw with Citrus Vinaigrette. Charro Beans. Cilantro & Lime Rice.
(served last Wednesday)

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Padang Style Chicken Curry. Coconut Fried Rice. Sauteed Pea Shoots with Lime.
(Served last Friday)

Belgium Beer Week! May 4th – May 8th

Hey friends,

Picnic is excited to announce our first annual Belgian Beer Week! Starting Monday, May 3rd, and going through Friday, May 7th, we will be showcasing different Belgian style beers from a range of California breweries.

Validate your drinking under the guise of education by quaffing saisons, dubbels, and strong golden ales. The week will culminate in a special extended happy hour on Friday, May 7th with tasting notes from our friend Nelson the Cicerone at 6Pm. And not to worry – there will be Belgian frites and a homemade aioli bar to keep you sustained.

Stop in for a brew with your lunch during the week or go all out at Friday’s event.

Social Kitchen Rapscallion / Strong Golden Ale
7.7% / draft -10oz / $6
Notes of banana and bubblegum. Full bodied honey tinged graininess.

Le Merle / Saison
7.9% / draft -10 oz / $7
Rustic and herbal. Effervescent with pronounced fruity yeastiness.

Allagash Dubbel
7% / 12oz bottle / $8
Deep red color and a complex malty taste. Dry finish with subtle hints of chocolate and nuts & classic Belgian fruitiness.

North Coast Puck / Petite Saison
4% / 12 oz bottle / $6
Very effervescent and dry. Pils and wheat graininess, light dry hopping.
Spicy and earthy.

Mavericks / Belgian Wit
3.75% / 12 oz can / $4
Unfiltered cloudy wheat beer spiced with bitter orange peel, lemon and coriander.