May News & Events
Wine News
Starting mid-month, we'll be launching a carafe program, slightly expanding our wine list, and offering a few special bottles.
Carafe Program
Featuring most of the wines on our list, a carafe will equal one-half bottle of wine, and will give customers more options for sharing and/or sampling a wider range of our offerings.
Expanded Wine List
Piccino's small but carefully chosen list will increase to include a handful of special (and we trust, interesting) labels that will be available by the bottle only, and served in Riedel stemware. Details will soon be posted on this website.
Private Parties
Our intimate space makes a great spot for private parties. Whether a birthday, graduation, or office party, we're happy to collaborate on special menus, wine pairings, desserts, even customized graphics. This website will soon offer more detailed information, in the meantime, interested parties should phone either Sher or Carlo at (415) 824-4224.
Upcoming Events
Sunday June 22, 6pm
Piggy Pig Pig with Marin Sun Farms
In collaboration with Marin Sun's David Evans, we'll be celebrating all things pig with a special menu built around a range of pasture-raised, whey-fed pork cuts, each prepared in a way designed to enhance everything from suckling to sow.
As per usual, we'll close the restaurant on a Sunday night, gather a limited group together, pair up some interesting wines, and settle in for a lively food and conversation filled night.
Sunday July 20, 11am to 5pm
Rosé and Pizza Festival
Summertime is rosé time. In celebration of the solstice (and the fabulous 2007 rosés) Piccino will throw open its doors, crank up the ovens, and chill a wide variety of French and Italian rosés selected to complement our thin-crust pizzas and salads. What more could one need to accompany these quaffable beauties? With luck, a warm day should make this the next best thing to a trip to Europe.
No space limits, no reservations, just be there!
Sunday August 17, 6pm
A Dinner with The Fatted Calf
Not only are The Fatted Calf's founders, Taylor Boetticher and Toponia Miller, two of our very favorite people, they're also making some of the tastiest meaty goods we know of. We have used Fatted Calf charcuterie from the day we opened, and now it's time for a special meal focusing on their wonderful creations, which as some of you know, extend to prepared roasts, stuffed birds, even entire pigs. Although the menu is still evolving, we're planning to showcase the many sides of The Fatted Calf along with some lovely wines.
Sunday September 23, 6pm
A Dinner with Italian Wine Specialist Summa Vitis
If you were among those in attendance at our Biondivino or Kermit Lynch events, you know that our wine evenings involve a carefully chosen flight of wines that we pair with a special seasonal menu designed to enhance the flavors of each bottle. Summa Vitis imports a beautiful range of Italian wines, and in consort with representative Tony Berg we'll select a flight of five to match with a savory autumnal menu.
To reserve your seats for these events, call Wayne at (415) 350-5157.