The Pican Experience!!! My favorite restaurant in the Bay!!

http://www.picanrestaurant.com/


The Picán Experience: The following is an excerpts from the website. There is a one week waiting list for reservation mind you but you can also eat at the bar. I always get a reservation as I know peoples who knows peoples...My favorite restautant in the BAY!!!


California infused Southern Cuisine. “What?” you say! We’re always pleased to see the reactions of our guests when they peruse our menu…familiar, traditional Southern food…but with a twist.

Take our Buttermilk Southern Fried Chicken…a three-day journey in the kitchen from brining to batter. It arrives at the table crispy, moist, perfectly seasoned. Kick it up a notch and order it with tableside truffled honey service, local organic honey with the earthy scent of truffles. Your server expertly dips the honey dipper into the old-fashioned honey jar, holds it high over your plate and a fine stream of honey slowly, and artfully melds with beautifully browned chicken. The combination of flavors unique…inspired by “Chicken and Waffles,” beloved by the many people influenced by traditions of soul food passed down through generations.

Collards are another food with history, expectation and anticipation. Traditionally, collards are prepared by boiling or simmering for a long time with a piece of salt pork or ham hock until very soft. The greens are served with freshly baked corn bread to dip into the pot-likker (the highly concentrated, vitamin-filled broth that results from the long boil of the greens; the "liquor" left in the pot). Here at Picán, we switch it up, applying a decidedly California methodology. Our California Collards™ are sautéed, the result being a textured, leafy green side that resembles chard. Flavorful, healthful and defying expectation!

Picán’s foods allow you to savor the South, bite by lovely bite…

“Low Country” Shrimp and Grits –– a traditional South Carolina “Low Country” (coastal South Carolina, Georgia and extreme Northeast Florida) dish of succulent shrimp in a rich sauce, using authentic Logan Turnpike stone-ground grits which require thorough cooking and careful preparation, yielding real Old South flavor and texture.

Charleston She Crab Soup, the signature dish of its namesake. Requiring the freshest crab and the roe of a "She Crab" for that sweet, delicate flavor, this classic bisque is elegant, refined –– Old World Southern.

Smoked Gouda “Mac ’N Cheese” a contemporized California spin on a dish popularized by Thomas Jefferson, Virginian and Founding Father, and a few ingredients beyond an early recipe published in 1824 by Mary Randolph (Jefferson's cousin) in "The Virginia Housewife” calling for just macaroni, butter and cheese. Skillets of bubbling “Mac ‘n Cheese” at Picán still serve the comfort needs of guests, as the dish has for hundreds of years.