Center. East. West. North. South.

Menus for the week of January 12th.

We knew breakfast sandwiches would be popular, but we didn’t quite expect the fanaticism its loyal followers would bring. That such a simple little item could stir the hearts of men and women alike is surely a sign of witchcraft, or perhaps it’s whatever we’ve put in that saucy sauce…

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

  • Monday showcases the Italian region of Emilia-Romagna, which has probably bestowed more gifts to the culinary arts than any other in history.
  • Tuesday gets funky with South Korean gochujang.
  • Wednesday serves it up Spanish tapas style.
  • Thursday re-imagines what German immigrants ate in 19th c. New York.
  • Friday will take you down by the Bayou.

We’ve also made some changes to our wine & beer list since the new year, including a new IPA, a Saison from Le Merle, and a Grenache that is super food-friendly. Check ‘em 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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Beef with Dark Spice & Tomato + Sweet Potatoes & Plantain Mofongo + Bok Choy with Peanuts & Ginger & Garlic

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Chickpea & Breadcrumb Stuffed Onions + Toasted Millet Pilaf + Roasted Rainbow Carrots & Rutabegas + Beetroot, Orange & Black Olive Salad

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Chicken Korma with Cashew and White poppy seed paste + Saffron Rice + Crunchy Root Vegetable Slaw

What do Cuba, Chili, Cashmere, Casablanca, and Curry have in common?

Okay, other than that…
Menus for the week of January 5th.

While Zuck may be making headlines with his “read more books” resolution, over here at Picnic we’ve got an ambitious one of our own: don’t repeat a full days’ menu all year. We’ll repeat regions, for sure (the loyalists among you have probably already noted a couple favorites), but you can always expect us to bring something new to the table. (fyi, it’s also my personal resolution to use more puns)

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

  • Monday celebrates Prez Obama’s new stance on Cuba with mofongo!
  • Tuesday features heaps of chili, with a side of hot sauce made from the hottest chili peppers you can find in this hemisphere.
  • Wednesday takes you to the western Himalayas with Kashmiri dishes.
  • Thursday plays it again, Sam. “It” being Casablanca cuisine.
  • Friday uses green curry like it’s going out of style. Which it is not.

For the lucky ones who made it to our New Years’ Brunch, you will soon be able to re-live the magic of Leigh’s Pancakes & Natalia’s Bacon-Hash when we start up Sunday Brunch sometime in February. For those who couldn’t muster up the energy to get out of bed before 2pm, you’ll soon understand what the hubbub was about.

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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Leigh’s Pancakes with Spiced Fruit & Cultured Butter. These were a huge hit, primarily thanks to a custom flour blend ground by our friends at The Mill.
(served last Thursday)

week8 - Good Luck Black-Eyed Peas, Southern-Style Greens, Roasted Sweet Potatoes & Apples with Dried Cranberries, Cucumber & Sweet Onion Salad with Dill Vinaigrette

Good Luck Black-Eyed Peas, Southern-Style Greens, Roasted Sweet Potatoes & Apples with Dried Cranberries, Cucumber & Sweet Onion Salad with Dill Vinaigrette.
(served last Friday)

week8 - Braised Beef with Green Sauche, Farro with Long Time Onions, Kuri Squash with Candied Pomegranate & Sesame Seeds

Braised Beef with Green Sauce, Farro with Long Time Onions, Kuri

(served last Wednesday)

Merry free vacation days!

Menus for the week of Dec 22nd.

This week, we’ve got meals for you regardless of what type of San Franciscan you are: the kind who returns to their family in a city other than SF; or the kind who takes the opportunity to snag a quick vacation while all those suckers are away visiting their family! :)

  • Monday will stuff you like an Amish farmboy with a Pennsylvania Dutch menu
  • Tuesday is dreaming of a getaway weekend to the beaches of Baja
  • We’re closed Wednesday-Friday.

We’ll be open the following week, closed only on New Years Day (to let SF nurse its collective hangover). Look forward to lots of spice on the menu to combat the cold!

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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Lamb Meatballs, Greek Potatoes (with Lemon & Olive Oil & Oregano) & Red Pepper Hummus

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Cannellini Beans with Herbs, German Potato Salad with Poppy Seed Vinaigrette and Pickled Celery, Red Cabbage Braised in Cranberry & Butter, Fried Apples & Thyme

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Braised Beef Tongue, Roasted Delicata Squash with Fried Sage, Beets with Walnuts & Endive

“Storm” of the Century

Menus for the week of December 15th.

What a week! Between #SFrainpocolypse2014 and SantaCon, it was a competition over who could do more damage to the City (jury is still out). While the rains punished parts of the north bay & peninsula, SF-proper got off pretty easy. Except for about 6am-8am on Thursday, when the storm system became overwhelmed and apparently found a shortcut to our basement… so it goes, I guess.

In any case, we’re all dried off and ready for our last full week of the year! (we’re closed on Dec 24-26, and also on new years’ day)

  • Monday is Take 2 for ze Germans, who were rained out last week.
  • Tuesday offers Italian food for Californians: tons of herbs, no pasta.
  • Wednesday’s menu is what we assume happened when the Japanese discovered the chicken wing. (hint: it’s amazing)
  • Thursday gives thanks to the Greeks, for teaching us how to get huge amounts of flavor from minimal amounts of work.
  • Friday we’re taking it slow, with braised beef tongue and heavenly risotto.

Need some last-minute gifts for your foodie friends? Pick up some of our house-made granola or Contraband coffee beans. You can also grab a bottle of wine or beer to-go on your way to a holiday party or gift exchange (because gifting booze is always an easy win).

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:

week5 - Chicken & Duck Pot Pie + Caramelized Brussels Sprouts with Shallots with Parsley + Charred Broccolini

Chicken & Duck Pot Pie, Caramelized Brussels Sprouts with Shallots with Parsley, Charred Broccolini

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Paulina’s Butternut Squash Tamales, three cabbage slaw & Guacamole

week5 - Overnight Ancho Chile Pork Shoulder + Kohlrabi, Carrot Slaw + Roasted Sunchokes & Broccolini-2

Overnight Ancho Chile Pork Shoulder, Kohlrabi & Carrot Slaw, Roasted Sunchokes & Broccolini

Food to warm the heart

Menus for the week of December 8th

We’ve officially transitioned into winter vegetables as the last of the fall crop gets used up. What does that mean? Well, we give a fond farewell to green beans and tomatoes, but a delighted hello to citrus and root vegetables (including sunchokes, my personal favorite of the season!).

Winter is also peak time for the incredibly diverse cruciferous vegetable family – which includes broccoli, kale, cabbage, and many others – so you can expect those to make more frequent appearances.

Here’s what we have planned for menus this week:

  • Monday will warm you up with scrum-freakin-diddly-umptious pot pies
  • Tuesday features the debut of our in-house Tamale Queen: Miss Paulina
  • Wednesday is a trip to north Africa with Moroccan spices and tagine dishes
  • Thursday is classic picnic-fare with items like pulled chicken & pork, homemade slaws & pickles, and a beautiful heap of snow-cap beans
  • Friday ist for zie Germans, with wursts und cabbage und zie unce-unce, ja

By the way, our breakfast took a subtle but important step forward last week: boiled eggs. Make no mistake, these are not your run of the mill, chalky, hard-boiled eggs. Oh no. These are perfect, supple, soft-boiled eggs with creamy, vibrant, golden yolks that respond to a dash of salt and pepper like a San Franciscan to a fogless day (i.e., with gratitude and an unexpected burst of energy).

Careful, though, because your first experience with these $1 ellipsoids of ovular goodness may immediately stir up a feeling of profound rage for all those times you’ve had a boiled egg that wasn’t precisely like this. Why everyone doesn’t do them this way, we have no idea.

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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Sous Vide Pork Ribs that literally slid off the bone and into your mouth, Cranberry Beans, and Roasted Escarole with Crispy Fried Shallots

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Vegetarian Savory Bread Pudding with Gruyere, Wild Rice Salad, Braised Carrots with Fried Leeks, and Roasted Grapes & Onions with Mint, Lemon & Sherry

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Sherry & Thyme Roasted Chicken Thighs, Patatas Bravas with Crushed Chili, Beets with Sherry & Poppy Seeds

WTF, is it December already?

Menus for the week of December 1st

We’re back after the long weekend, refreshed and ready to power through December, which is a short month full of a few very long days. I just want to say that if you missed the brisket we were serving last Monday, it was a life-changing experience that I can only hope will someday be repeated. That’s all I’ll say about it.

Here’s a summary of what’s coming up this week. You can check out upcoming menus in detail at picniconthird.com/menu

  • Monday opens the week with passion through an interpretation of classic dishes from southern & northeastern Spain.
  • Tuesday brings big flavor with north-Indian delights.
  • Wednesday romanticizes the rustic French countryside in the wintertime, which, in actuality, is probably far more boring than we imagine.
  • Thursday is a deep nod to Japan and their mastery of umami.
  • Friday is what you get when a southerner and native Californian open a restaurant: pork ribs and lots of vegetables ;)

Our happy hour offering (3pm-7pm) has also continued to evolve. You can get a fresh soup to hold you over before dinner, or dive into some delicious cheeses along with a half carafe of wine. Chef’s Natalia & Leigh made this tangy soft cheese from cows milk, and we are ready to break out our wheel of Portuguese farmhouse cheese that we picked up directly from the farm. So good.

We’re also selling large mason jars of home-made ginger-serrano lacto-fermented sauerkraut to-go. If you love good kraut, then you should be incredibly excited, because Leigh & Natalia also love kraut (to an almost disturbing degree, if you ask me), and they made this as much for themselves as they did for you.

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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Ridiculously Tasty Beef Brisket, Potato Ladkes, & Green Cabbage Wedges

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Savory Fall Vegetable Stuffing, Sweet Potato Puree, Kale Salad, Romanesco, & Serrano Cranberry Sauce

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Low-country Spiced Shrimp,Creamy Grits, Stewed Tomato Sauce, Charred Escarole, Pickled Zucchini

Menus for the week of November 24th

Happy turkey week!

Winter in San Francisco is definitely here, signaled by temperatures reaching as low as 60° (brrr!) and the occasional light rain during the daytime (though we prefer our rain showers at night, if possible). Put away your summer hoodies, pull out your winter cardigans, and snuggle in for a week of menus inspired by family time.

  • Monday’s menu fuels the ongoing debate over which is the best Jewish deli, with a brisket that’s just to die for, oy vey!
  • Tuesday is “Thanksgiving: the Prequel”, and will stuff you full of Thanksgivingy goodness. Perfect for holiday orphans stuck in town, or sweet-potatophiles.
  • Wednesday finishes our short week with some southern hospitality, featuring gen-u-wine lowcountry shrimp & grits.
  • Thursday & Friday we’ll be closed for our own family time!  :)

We’ve always got new ideas cooking at Picnic. Here’s what’s different this week:

  • Chef Leigh has begun cranking out her incredible house-made granola to pair with yogurt or milk in the morning. It’s crazy good, and (unbelievably!) gluten-free as well.
  • Chef Natalia has put her legendary pâté on the menu, which one customer called “a religious experience” (a statement I wholeheartedly agree with).
  • Happy hours have become a whole lot happier with a daily soup (and trust me, these ladies know soup), served with bread from The Mill for just $6.
  • We just returned from a trip to the north bay with an entire wheel of farmhouse rustic cheese to compliment our cheese & wine carafe combination.

Don’t forget that we sell each day’s meal packaged and perfect for re-heating starting at 3pm. If you’re worried that you won’t be able to score enough leftovers to make it through the long weekend, then be sure to drop in some evening.

Stop in, say hello, and call your mother because she misses you.

 

Here were some of the highlights from last week:

Barley Muhadarra, Serpent Cucumber Salad, Roasted Acorn Squash & Cauliflower

Braised “40 Cloves of Garlic” Chicken with Fingerling Potatoes and Shaved Fennel Salad

Singapore-style Red Braised Pork Belly, with Forbidden Rice and Bok Choy

The menu for the day can always be found at www.picniconthird.com. Photos of the meals are typically uploaded by 11am.