The one word which comes to mind when I think about this restaurant is “Fantastic!!!” I am a huge fan of family-style eating, especially featuring “tapas.” The waiter at Picco was extremely helpful and informative (regrettably a rarity in this day and age). Our wonderful little group was tucked into a cozy booth. Sharon ordered for all of us and the eating began with Sweetwater Oysters on the half shell with a chile cilantro mignonette(which went so fast I didn’t get a pic!) and Tuna Tatare with Asian pear, shiso, sesame, soy and sticky rice cakes. The latter was my favorite: The tuna was extremely fresh and each of the many flavors delicately extended easily into the next — delightful!!!
The foods kept coming: The Pacific seabass with sunchokes (Jerusalem artichokes), Sicilian green and black olives,parsley and olive oil deftly played the sweet flesh of the very light fish against the savory olive tapenade — extraordinary! And finally the Creekstone New York Steak “Tuscan Style” with arugula, grana cheese and Fiordolio (a very special olive oil) was a phenomenal finale to a magnificent meal. That, however, does not include dessert!!!
We laughed and talked and took pics, and ordered some decaf coffee (which instead of mediocre “eating out decaf” was a delicious decaffeinated French Roast), and two desserts: Butterscotch Bread Pudding with dates and cinnamon cream and Quince Paste, and Soft Center Chocolate Madeleines with baby hazelnut chocolate milkshakes!!! OMG!!! Excuse me, I kind of lost my mind after this, as I don’t usually eat this much at one sitting, let alone this many spectacularly tasty combinations of food. Not that my own fare is nothing to write home about — I write to you folks about it all the time!! — but I was inspired by the sheer amount of creativity that went into the planning of these dishes (not to mention the expert way Sharon ordered them).
Picco’s chefs Bruce Hill and Chris Whatley are proud supporters of sustainable producers such as Mariquita Farm, County Line Harvest and a long list of others. I’m thrilled we had the pleasure of dining there!!! Anyone interested in the Cauliflower Au Gratin recipe, let me know and I’ll post it. It was out of this world and the reason Picco was recommended to us in the first place.
I hereby give Picco my highest stamp of approval, and our meal was wonderful and truly enjoyed by all!!!
LIVE, LOVE, LAUGH, EAT!!!
© Jennifer Green Alger 2010