We’re back, refreshed, & ready to cook!

Menus for the week of January 4th.

Our holiday in Mexico City & Oaxaca was just what we needed to get a fresh perspective on our cuisine, and also recharge our batteries for another 250 menus in 2016! We’ll share stories & pictures of our trip over the coming weeks, but first things first, we have an announcement:

Starting today, our famous flat-rate pricing is getting slightly less flat. Owing to our unwavering commitment to using only the best ingredients, and the ongoing minimum wage increases, we have to notch up our prices a tiny bit. Not by much: the meat compositions will now be $14, but we’re keeping the vegetarian composition at $13 (the a la carte menu will change accordingly).

We still firmly believe that we provide the best value in town considering the quality of our meals, but we need this extra dollar to sustain our small business. Everything we serve is made in house – we use no packaged sauces or mixes – and this will enable us to retain our culinary integrity.

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

  • Monday shares what Christmas is like in Mexico
  • Tuesday is happy to be back in California
  • Wednesday sits serenely in Kyoto, Japan
  • Thursday flips the script with MexTex
  • Friday remembers a more peaceful Lebanon

We’re incredibly excited for what we have to offer our friends & patrons in 2016, and we hope this price increase isn’t too much of an inconvenience. Thanks for sticking with us so far, we’re really only just warming up. ;)

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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A mezcalero’s distillery & agave farm in Oaxaca

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Epic sunset taking place below the clouds, seen from above while in flight.

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The four owners, standing in a natural mineral spring, overlooking the Oaxacan mountains.

Our last week of 2015

Menus for the week of December 14th.

We’ve only got 5 more days (including today) before we close down for the year! Come get your fill before we check out and head down south to Mexico. Look forward to a refreshed and even more authentic approach to Mexican & Oaxacan food next year!

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

  • Monday dines heartily in Lisbon, Portugal
  • Tuesday yearns for momma’s meatloaf
  • Wednesday vacations in the mediterranean via Tel Aviv
  • Thursday already forsees how much we’ll want to return to California after we’re gone for the holidays.
  • Friday amps up the cold in Oslo, Norway

Stop in, say hello, grab a bite to eat. Oh, and have a safe & fun & happy holiday season.

-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. Parmesan Polenta. Roasted Grape Bundles & Swiss Chard.
(served last Friday)

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Brussels & Preserved Lemon. Kabocha Squash with Pomegranate Seeds. Simple Green Salad with Dijon Vinaigrette. Toasted Farro with Fried Herbs.
(served last Tuesday)

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Minced Beef with Shepherd’s Pie Spices. Creamy Russet Potatoes. Roasted Carrots with Melted Leek & Herbed Vinaigrette.
(Served last Monday)

Wait, is it still Monday?

Menus for the week of December 7th.

Nope, it’s Tuesday, I just flaked on posting this on time yesterday. So it goes. Also, speaking of absenteeism, Picnic will be closed from Monday, December 21st through the rest of the year. We’re pretty sure the neighborhood will be dead anyway, and we could use a vacation. (Mexico City & Oaxaca here we come!)

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

  • Monday, for what it’s worth, supped at ye olde pub
  • Tuesday goes on a farm-crawl in Petaluma
  • Wednesday gets ready for haute cuisine in DF
  • Thursday spans the Bay of Bengal, from Tamil to Thailand
  • Friday brings a French chef to Italy

Be sure to come in this week and next to load up on your veggies.

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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Korean Oxtail with Stewed Carrots. Blanched Napa Cabbage & Snap Pea Salad. Brown Rice mixed with Steel Cut Oats & Sesame Seeds.
(served last Tuesday)

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Barlotti Beans with Confit Garlic & Tomatoes. Whole Boiled White Potatoes. Baby Carrots & Pearl Onions. Thyme Marinated Mushrooms & Grilled Leeks.
(served last Wednesday)

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Lemon & Olive Chicken. “Spanakopita” Spinach Pie. Large Beans in Tomato Sauce.
(Served last Friday)

Still sluggish from Turk-pocalypse

Menus for the week of November 30th.

Whoops! Typically, this email goes out earlier on Mondays, but I must still be recovering from a meat-heavy long weekend. Well, if you haven’t already made your decision on lunch, then you should definitely check out our gumbo menu today. Perfect for a chilly re-entry to work.

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

  • Monday serves up baby’s first gumbo
  • Tuesday slathers gochujang on Korean oxtail
  • Wednesday raises a glass for the end of harvest in Burgundy
  • Thursday crosses fingers for our typical Indian summer to have one last NorCal picnic this year
  • Friday daydreams about a vacation in Mykonos, Greece

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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Pulled Pork. Big Beautiful Buttermilk Biscuits. Coleslaw Cabbage, Red Onions, & Carrots.
(served last Monday)

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Red Bliss potatoes with Herb Butter. Josey Baker Rye Bread. House Kraut Salad. Blanched Brussels Sprouts.
(served last Tuesday)

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Lemongrass Charred Chicken. Rice Noodle Salad with Shallot & Lime Leaf. Green Papaya & Long Bean Salad
(Served last Wednesday)

I’m thankful for long weekends.

Menus for the week of November 23rd.

Thanksgiving is the time of year when many San Franciscans remember that they were actually raised in a small, backwater town from which they ran far & fast. They make pilgrimages to those towns to remind themselves to be thankful that they now live in San Francisco, safe in our bubble.

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

  • Monday goes home to rural Michigan.
  • Tuesday goes home to rural Germany.
  • Wednesday goes home to rural Vietnam.
  • We’re closed on Thursday & Friday, but open for Sunday Brunch, because I’ll be damned if a holiday will get in the way of SF’s Brunch!

Personally, I think Thanksgiving is a holiday best spent with friends. Flights are over-priced and you’ll be home again in a month anyway. If you want to spend time with family, just agree upon a random weekend in the year… preferably a warmer one.

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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Chicken Pot Pie with Parmesan Puff Pastry. Buttermilk Smashed Potatoes with Shredded Kale. Roasted Brussels Sprouts with Dijon Vinaigrette.
(served last Monday)

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Grilled Nopales Salad with White Onion & Cilantro. Zucchini & Carrot Slaw with Orange Wheels. Fried Garlic Brown Rice. Black Beans.
(served last Thursday)

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Baby Back Ribs with Hoisin & Chinese 5 Spice. Cabbage Fried Rice. Gai Lan with Chile Oil and Crispy Garlic.
(Served last Tuesday)

Eat it because I’m your mother and I said so.

Menus for the week of November 16th.

“One cannot think well, love well, sleep well, if one has not dined well.”

― Virginia Woolf, A Room of One’s Own

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

  • Monday heads down to Hot-lanta
  • Tuesday gets spicey with Sichuan Province
  • Wednesday respectfully harkens to French Colonial cooking
  • Thursday is inspired by… umm… just eat the food. It’s good for you.
  • Friday meets with the godfather in Naples, Italy

Thanks again to everyone who helped make our 1st birthday a rockin’-ass party! We also made a cool little video from the people who attended. Check it out!

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Picnic’s 1st Birthday Party

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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Beanies & Weenies. Macaroni & Cheese with Butternut Squash. Broccolini with Fried Garlic & Dried Cherries
(served last Wednesday)

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Red Potato Salad with Saffron Vinaigrette. Caviar Lentils with Sunchokes. Frisee Salad with Radishes & Banyuls Vinaigrette. Roasted Carrots with Olive Tapenade
(served last Monday)

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Banana Leaf Wrapped Chicken. Stuffed Red Bell Peppers with Zucchini, Pumpkin Seeds & Cotija. Refried Black Beans.
(Served last Thursday)

All cake is compostable, but not all compost is cake.

Menus for the week of November 9th.

Wow! What a heartwarming show of support at our first birthday party. The house was packed with people showing their love for Picnic, the dim sum was gone in the blink of an eye, and Chef Leigh’s “compost-inspired cake” was a you-had-to-be-there sort of thing.

cake

We still have a few more copies of our limited-edition “cake zine” for sale. It’s a collaboration between and chef Leigh, who dreamed up the fantastical but totally real cake recipes, and Picnic employees Liv & Arty, who made paintings of them (which are also for sale). Well worth the $10!

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

  • Monday pronounces “s”-sounds like “th” in Barthelona
  • Tuesday imagines a meal in ancient Triploi that likely never existed
  • Wednesday says screw it, I’m eating from the kids menu
  • Thursday takes a long lunch in the Yucatan
  • Friday sweats it out in Chennai, India

something something sunday brunch, mumble mumble bacon… mmmph phmm phmm sooo good.

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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Wild Boar with Currant Sauce. Toasted Brown Rice with Caramelized Apples. Chioggia Beetroot with Greens.
(served last Monday)

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Mixed Marinated Mushrooms. Parmesan Polenta. Roasted Brussel Sprouts with Fried Capers & Rosemary Oil. Delicata Squash with Pomegranate Molasses & Seeds.
(served last Thursday)

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Fajita Spiced Chicken with Bell Peppers. Chipotle Black Beans. Roasted Pineapple with Pumpkin Seeds & Chile Salt.
(Served last Tuesday)