San Francisco City Guide 2013
“Pizza, stylish
"Dogpatch, a slight nine-square-block district on the eastern waterfront with Potrero Hill to its west, hosts a number of creative and artsy businesses, and is quite an up-and-coming area. In 2011 Piccino moved from its first location into the Yellow Building, a sprawling old Victorian barn turned into a sort of mini-mall for the well-heeled. Piccino shares the space with the visionary MAC (Modern Appealing Clothing) boutique--and DIG, an excellent wine shop. A charmer of a restaurant, Piccino takes advantage of the building's 150-year-old character, with rustic white rafters and reclaimed black oak floors. The design is very California-natural chic, with cypress communal tables, dowel and metal chairs in chocolate, and a black oak bar with Eames stools overlooking the open kitchen. Chef Rachel Sillcocks [now Jacob Town] does some of the best salads in town--the kind you don't want to share. Piccino was known for its thin-curst pizzas in its previous location and there are seven on the menu now. While the main dishes change with the season, some recently seen comfort foods were meatballs in tomato sauce and baked semolina gnocchi. The cool crowd is very architect-writer-artiste, so there's plenty to look at when not surveying the wine list full of food-friendly European picks. Be sure to try the almost chocolaty house espresso from Sightglass Coffee, a local roaster. Next door is the Piccino Coffee Bar, with dreamy cappuccinos and sweet treats to start the day."
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The San Francisco Chronicle |
July 2011
“It feels like a wondrous discovery when you first walk into Piccino, the Dogpatch pizzeria that recently moved to a corner building a block from its original space"
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The San Francisco Examiner |
July 2011
“Piccino, a hip little cafe and pizzeria that opened in the Dogpatch five years ago, has a new home in a bright yellow renovated Victorian it shares with MAC, a designer clothing boutique, and Dig Wine Store."
>>Read the full review here
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The Tablehopper's Guide to Dining and Drinking in San Francisco Ten Speed Press, 2010 |
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"Talk about cute overload. The petite corner spot in Dogpatch is worth every mile needed to arrive to its where-the-hell-are-we location."
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December 2008
“When Piccino, a sliver of a café, opened two years ago on a quiet corner in Dogpatch, the sleepy streets of this industrial neighborhood got a much-needed jolt. The Italian espresso machines hummed to life and suddenly local artists and business workers had the perfect pocket-sized place to stop for a wake-up cup of Blue Bottle or an after-work dinner of thin crust pizza and wine.”
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April 23, 2008
“If the world associates Dungeness crab, sourdough and chardonnay with San Francisco, actual residents consider salad, pizza and a glass of pinot as the real iconic meal. Piccino executes the latter with conviction.”
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July 21, 2008
“Piccino does everything well, but the main reason to go there is for their perfect, petite pizzas. Not only are they the ideal size for one person (give or take a slice), but in addition to the traditional margherita, salsiccia, pepperone (as they spell it), etc., they have a red and white pizza special each day. I recently had the white combo of spring onions, pancetta and peppercress. Heavenly.”
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Cabazon Books, 2007
“Piccino is a family restaurant. I don’t men Salisbury steak and waitresses who call you “sugar,” rather dining here feels like having dinner with your family—if you like your relatives, that is…The owners frequently stopped at all the tables and hugged entering customers. It’s warm and embracing to feel so at home in a place that makes such wonderful food. Sheryl and Margherita, will you adopt me? ”
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August 2007
“Occupying a cheerful, sunny corner, Piccino (which means “little” in Italian) packs them in with its stellar, sustainably sourced eats, including seasonal pizzettas and panini. Outdoor seating and Blue Bottle coffee have clinched the restaurant’s place as an instant favorite.”
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May 30, 2007
“Their approach…comes straight from central Italy: simple dishes built from incredibly good ingredients and cooked as little as possible to let the flavors speak for themselves. Piccino buys from a who's who of the fancy farmers' markets…but it's far from a fancy-pants place. It's more like a European corner cafe, with neighbors wandering in all day to hang out over a cup of Blue Bottle coffee (Piccino's own blend), a glass of wine and “nibbles” like olives, salumi, cheese and bread, or a meal, with music from Arcade Fire or Joanna Newsom keeping things cool.”
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July 2007
“In San Francisco’s up-and-coming Dog Patch neighborhood, the chic Piccino (“small space” in Italian) attracts a nonstop lunchtime flow of artists, cementmakers, boatbuilders, and FedEx drivers; later on, local cognoscenti line up for dinner. The thin-crust pizzas are about as unfussy and appealing as they can get, and the brief list of seasonal dishes—Pecorino, salami, and bright green fava beans; crisp confit duck legs—is extremely well edited.”
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April 2007
“The pair behind Piccino, Sheryl Rogat and Margherita Sagan, are first-time restaurateurs, though Rogat has worked in the business…and Sagan and her husband are partners in the Blue Bottle kiosk in Hayes Valley. ‘We wanted Piccino to be like an old Italian bar,’ Rogat says. ‘In the morning you get your coffee, in the afternoon you pick up something nice to eat and in the evening you wrap it up with some wine.’ The fact that the wine’s likely to be from Kermit Lynch and the coffee is, of course, Blue Bottle has set a high standard for the pizza, which it meets.”
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March 25, 2007
“When it comes to pizza, my philosophy is a lot like that of American-born Duchess of Windsor Wallis Simpson, who once famously quipped that you can ‘never be too rich or too thin.’ I’m a sucker for crusts that are as wafer thin as Italian fashion models, and gaga for toppings such as oily pesto, cured olives, anything in the sausage-salami-prosciutto family and all manner of cheeses -- mozzarella to fontina to full-fat ricotta.”
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March 20, 2007
“So when a chef pal says, ‘Hey, you wanna go check this place out for lunch with me next week? The food is really good, I’ve eaten there like five times already,’ you tend to say yes. And when that chef is Nate Appleman of A16 (who was just nominated for Rising Star Chef for James Beard, holla!) and he’s stoked on a place, well, you say, ‘What time, dude?’”
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