Is the “but don’t you like having seasons” line worth it?

Menus for the week of February 23rd.

It was lower than -20° in some parts of the country this week. Meanwhile, in San Fransicso-land, it was shorts weather on some days (even though San Franciscans, as a rule, do NOT wear shorts). I remember, growing up in the Midwest, seeing blue everywhere on the US weather map in the winter, except the Southwest, where it was always a warm yellow or orange, and thinking how nice it must be for them. I could not really comprehend it though, and now that I’ve been here for a decade running, I can hardly imagine their reality. Occasionally, an east-coaster will ask me if I miss the seasons.

No. No I do not.

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

  • Monday pulls from all over the Maghreb
  • Tuesday is handed down from the Aztecs
  • Wednesday references the Persian spice trade in 17th century Thailand
  • Thursday celebrates the hearty dishes from Americana
  • Friday pays dues to Ottolenghi the Master

If you didn’t get a chance to join our beer tasting for SF Beer Week (or if you did join us and loved the beers), you still have time to try two of the three beers featured that night. Son of Wrath is a Double IPA with 92 IBUs and 9.5% ABV. Therapist IPA is a big but tame beast, an Imperial IPA coming in at 100 IBUs and 10.4% ABV! Come get a taste before these kegs are tapped out.

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 bottom 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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Korean Style Short Ribs with Coke Reduction. Multi Grain Rice. Stir Fried Water Spinach, Zucchini & Carrot.
(served last Tuesday)

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Leek Tart with Goat Cheese. Cannelini Bean Gratin. Spinach & Chard. Carrots Vichy.
(served last Thursday)

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Pulled Pork with Mustard Vinegar Sauce. Baked Beans. Broccoli Rabe with Crispy Onions.
(Served last Friday)

The secret’s out.

Menus for the week of February 16th.

Chefs Natalia & Leigh are obsessed with kimchi. Kimchi for breakfast. Kimchi for snacks. Kimchi for dessert. If they could, they would. They are exactly the type of people you want making your kimchi (short of having a Korean grandma). And that’s just one day of the flavor-roller-coaster that is our weekly menu line up. Buckle up.

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

  • Monday explores the jungles of the Yucatán, and discovers Cochinita Pibil
  • Tuesday goes all-in on Korea, and is not to be missed by kimchi lovers
  • Wednesday exposes Sweet’s secret love affair with Sour
  • Thursday takes old back roads through the French countryside
  • Friday feels like a Southern potluck after church service

Apologies again to anyone who had their heart set on Sunday brunch (which, if you didn’t hear, has been reduced to coffee+pastry service). We would love to be open for our friends all day, every day, but it was clear that this was going to burn us out. We’ve got a 10-year lease on our space, so we need to make sure we keep our endurance! Plus, our cats really missed us.

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 bottom of our homepage. Photos of the meals are typically uploaded by 11am.

Here were some of the highlights from last week:

week14 - Sweet Chili Chicken Wing. Rice Noodle. Dry Braised Long Beans-2
Sweet Chili Chicken Wings. Dry Braised Long Beans. Rice Noodles.
(served last Thursday)

week14 - veg Baby Lima Bean Ragout. Fingerling Potato Salad First of the Season Asparagus. Roasted Savoy Cabbage Wedges. House-made Red Kraut-3-2
Baby Lima Bean Ragout. Fingerling Potato Salad First of the Season Asparagus. Roasted Savoy Cabbage Wedges. House-made Red Kraut.
(served last Tuesday)

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Jerk Beef with Orange, Onion & Green Bell Peppers. Black Beans with Caramelized Red Onions. Sauteed Rainbow Chard.
(Served last Wednesday)

Brunch is sooo last weekend…

An update to our weekend service

So, brunch went well enough last Sunday (especially considering the rain), but after some discussion, we (as in, the owners) have decided to downgrade it to just coffee & light breakfast service on Sundays (and perhaps soon Saturdays, too). Since we’re owner-operated, this decision is primarily to keep us sane and allow us to focus on our weekday lunches.

This means that, once again, Leigh’s pancakes will recede back into the stuff of legend until we decide to do brunch again (someday, be sure of it!).

For now, think of us as your local coffeeshop on the weekends, replete with super delicious espresso drinks, single-origin pour-over, and our delicious housemade chai latte.

We’ve also got lots of great breakfast items, ranging from our breakfast sandwiches (which now have a cult-like following), pastries from Little Bee Bakery, yogurt & housemade granola, and thick slices of housemade bread (currently serving mandarin+almond).

(for those of you playing the drinking game every time we say housemade, that was three… now four)

Stop in, say hello, grab a cup of coffee

-Jesse-

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Is “winter” over yet, or what?

Menus for the week of February 9th

I don’t know about you, but the beautiful days this past week tricked us into thinking it’s spring already. While that may still be a couple weeks away, we’re getting a little antsy for this “winter” to end, and it shows in the menus this week. Don’t judge.

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

  • Monday slings the spices of North India
  • Tuesday rolls out the checkered cloth for a spring picnic
  • Wednesday wonders why Jamaicans call it “Jerk” chicken (The answer may surprise you! or not… whatever, we’re not BuzzFeed.)
  • Thursday serves up dishes from Chinese restaurants in America that you are unlikely to actually be able to find in China
  • Friday joins the fun of SFBeerWeek with our Tap Takeover by Dust Bowl Brewing, and pairs it with German food. Join a cicerone-led tasting at 5pm!

Brunch was awesome today. Perhaps a bit too awesome. You should come in for one before it becomes too cool for school.

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 bottom 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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Banyuls & Pimenton Braised Beef. Savory Semolina Porridge. Escalivada-Eggplant, Red Pepper, and Onion
(served last Tuesday)

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Farro & Pomegranate with Tons of Herbs. Snowcap Beans with Lemon and Sage. Seared Brussel Sprouts. Kuri Squash with Cippolini Onions
(served last Thursday)

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BBQ Chicken. Vegan Hoppin’ John. Raw Collard Green Salad.
(Served last Friday)

Go Pat-hawks! Score some touchbacks in the goal-hole!

Menus for the week of February 2nd.

OK, so perhaps we’re not the biggest football fans over at Picnic, but we at least have the good sense to get this weeks’ newsletter out before the Stupor-Bowl (eh? see what I did there?) begins. Whether you watch it for the sport, the ads, or simply for the hell of it, just remember to drink responsibly. And by responsibly I mean heavily. Just don’t drive. That’s what Uber is for.

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

  • Monday is made in Taiwan. (but not in a plastic-junk kind of way)
  • Tuesday climbs the Catalan mountains.
  • Wednesday brings you to a village in southern Mexico.
  • Thursday thanks California for fixing American cooking.
  • Friday serves food that would make southern Grandmas roll over in their grave. Vegan? You mean like you only eat chicken?

Also, we’re getting in on the SFBeerWeek action on February 13th with a Tap Takeover by Dust Bowl Brewing (from Turlock, CA). It’s gonna be all IPA, all day, ranging from their 50 IBU Hops of Wrath to their 100 IBU, 10.4% ABV lay-you-on-the-couch-and-make-you-mumble-about-your-childhood Therapist IPA. We are doing a guided tasting with Nelson the Cicerone at 5pm on that day, so come geek-out with us after work! More at picniconthird.com/sf-beerweek-2015

brunch
Sundays from 10am-2pm, beginning February 8.
picniconthird.com/brunch

-Jesse-

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

Here were some of the highlights from last week:

week12 - Savory Braised Pork. Cracked Bulgar Salad with Fennel & Pomegranates. Creamed Kale-2
Savory Braised Pork. Cracked Bulgar Salad with Fennel & Pomegranates
(served last Monday)

week12 - Satay-Style Tofu with House Peanut Sauce. Cucumber & Shallot Achar. Sauteed Mustard Greens with Tart Vinaigrette. Steamed Jasmine Rice
Satay-Style Tofu with House Peanut Sauce. Cucumber & Shallot Achar. Sauteed Mustard Greens with Tart Vinaigrette. Steamed Jasmine Rice
(served last Thursday)

week12 - Tabil Braised Beef. Big and Little Cous Cous Salad with Dates. Lime Marinated Beets with Micro Greens-2
Tabil Braised Beef. Big and Little Cous Cous Salad with Dates. Lime Marinated Beets with Micro Green
(served last Friday)

“Did you say brunch? I love brunch!” (said every San Franciscan ever)

Menus for the week of January 26th.

Mark your calendars for February 8th, when we begin offering Sunday Brunch from 10am-2pm. When we did a trial run on New Years’ Day, it was met with huge demand, so clearly the neighborhood is underserved for this most-hallowed of San Francisco meals. Check out our menu here: picniconthird.com/brunch.

Unlike our lunch menu, these items will stay constant for longer periods of time. If there is anything we’ve learned from our weekday mornings, it’s: don’t f**k with my breakfast.

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

  • Monday’s menu is California Cuisine, straight out of Alice’s playbook.
  • Tuesday is an attempt to understand Japan’s fascination with British-Indian Curry.
  • Wednesday is a little trashy. Not too trashy, but definitely a little.
  • Thursday is our appropriation of Thailand’s appropriation of Malay dishes.
  • Friday is a lesson on what Algerians eat. Hint: it’s delicious!

Our morning menu has been steadily growing in scope and ambition, ranging from house-made chai to cold brew on tap, from paleo muffins to breakfast sammiches. Starting this week, to reward our regular AM patrons, we’re producing a loyalty card for coffee & tea. Come in and get yours!

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 bottom 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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Pork Belly Adobo with Bay, Garlic, and Black pepper. Fried Brown Rice with Crispy Shallots. Seared Bok Choy.

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Lentils Braised in Red Wine. Smashed Yukon Golds with Greens. Broccolini with Fried Garlic.

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Pomegranate Braised Beef. Cannelini Beans with Herbs & Carrot. Dukkah-Crusted Pumpkin Wedges.

Does anyone else feel like people from Belgium should be called the Belsch?

Menus for the week of January 19th.

Almost out of nowhere, it seems like our little neck of the woods has become a great place for happy-hours that slide into impromptu bar crawls. Within just a couple blocks of us, there’s everything from bowling to craft cocktails. Glad to be among good company.

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

  • Monday is a hat-tip to Belgium, bravely straddling French and German cuisine.
  • Tuesday features the delightful pipián, which is as fun to eat as it is to say.
  • Wednesday re-creates what people might have eaten in ancient Egypt (if, you know, you were a royal and not a pyramid-building slave)
  • Thursday prepares adobo in the Filipino method
  • Friday is a study of Hungary’s obsession with paprika

Bee-tee-dubs, did anyone see us on ABC7 about a week ago? The host seemed to be enjoying our house-made Chai Latte a bit too much. Then again, based on how popular that drink has been, perhaps he wasn’t just putting on a show…

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 bottom 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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Chicken & Andouille Sausage Gumbo. Buttered Rice with Green Onions. Roasted Carrots with Jalapeno Sauce and Sunflower Seeds.
(served last Friday)

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Butternut Squash Puree. Red Rice. Roasted Zucchini with Cumin. Smashed Avocado with Lime.
(served last Wednesday)

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Corned Beef with Onions & Thyme. Da Best Potato Salad. Roasted Cabbage Wedges.
(served last Thursday)