When we opened the doors of our tiny restaurant in December 2006, our goal was to make Piccino as welcoming as the home of a close friend, our food as simple and beautifully executed as possible. We're honored that Piccino became a thriving hub of the community. And in May of 2011 we moved from our original space at the corner of 22nd and Tennessee Streets into a new home (dubbed The Yellow Building) one block west on Minnesota Street, which we share with our friends MAC (Modern Appealing Clothing), and DIG wine shop.
Our menu still features the classic and seasonally driven thin-crust pizzas and polpette (Tuscan-style pork and beef meatballs) Piccino is known for; our salads and soups use the finest organic produce sourced directly from small local farms. Piccino's menu has expanded to include more small starter plates, house-made pastas, contorni (vegetable sides), and special entrees of meat, fish, or poultry. Seasonal desserts and expertly made coffee complete our daily offerings.
Piccino's highly-edited wine list focuses on roughly 60 bottles from artisan Italian, French, and American producers that have been selected to enhance the flavors of our food. Many of our selections are also served by the glass and carafe.
Piccino Coffee Bar
Our coffee bar has its own entrance on 22nd Street, and serves carefully crafted Sightglass organic coffee drinks. Our baking team offers a mouth-watering array of items such as sticky buns, mushroom turnovers, sweet and savory scones, a pistachio tart, cookies, and our own granola & yogurt. The coffee bar is also the place to both give and receive take-out orders from the restaurant, and its hours have recently been extended until 10pm.
Ciao e grazie!
Margherita & Sher
Growing up, Sher’s favorite place was the kitchen of the Jewish community home run by her father. After earning a degree in Art History, side roads to Williams-Sonoma and Levi's created a strong desire to start a business that would encompass food, beauty, and community.
Margherita Stewart Sagan
Born in Tuscany, Margherita moved to the Bay Area at age 28. Embracing the then-budding food scene, she started a specialty food import company, earned an MBA, worked in the corporate world, and taught business classes at SFSU before deciding to combine her love of business with her passion for cooking.
The two friends met in 2005, and their mutual ideas about simple, exquisitely made food and the environment in which to serve it blossomed with the opening of Piccino.