With a passion for the highest quality ingredients and encompassing both sustainability and local sourcing, Picán embraces a unique style of sophisticated Southern cuisine that is both fresh and hyper-seasonal, showcasing the best of what growers and vendors can supply and making judicious use of resources available.
Most ingredients used at Picán are sourced within a 100 mile radius of the restaurant, including many of Oakland’s flourishing urban gardens, including Oakland West Farm (a project of Oakland & The World Enterprise, of which we are proud supporters!), as well as the bounty of local growing areas ― Marin, Sonoma, Humboldt, Napa, Sacramento, Solano, Contra Costa, San Mateo, San Joaquin Counties ― and including fisheries in the Delta, Bay and Pacific Coast. While certain ingredients are necessarily obtained from the South ― New Orleans, the Gulf Coast, Mississippi, Alabama, the Carolina Lowcountry ― we are constantly on the lookout for ways to use locally available product to express Picán’s unique, innovative approach to Southern Foodways. Whether it’s Mary’s Free Range, Air Chilled Chicken (from Pitman Family Farms in the Central Valley, where they are leaders in animal welfare and processing techniques that preserve nutritional quality without the use of harmful additives and inhumane conditions ― chicken, the “old-fashioned way”) to Niman Ranch Pork (award winning pork from a cross of Duroc, Chester White and Berkshire heritage breeds, raised on all natural 100% vegetarian diets, hormone/antibiotic free and according to strict raising standards) to our fishmongers in the Gulf South to local purveyors, our Chef demands quality ingredients from quality suppliers.
“Picán is a melding of Southern Foodways ― Cajun, Creole, Gullah and other historic traditions ― with the ideals of the San Francisco Bay Area food movement.” ― Michael LeBlanc, Founder
Our approach to Southern cuisine gives Picán a very worldly feel, touching on and reinterpreting international dishes, expanding the flavor palette to encompass a more global perspective. While perusing the menu, guests see traditional classic dishes such as our signature two-day brined, double dredged Southern Fried Chicken, as well as innovations such as Salt & Vinegar Medjool Dates and Smoked Pork Belly Lettuce Wraps. Picán is a melding of Southern Foodways ― Cajun, Creole, Gullah and other historic traditions ― with the ideals of the San Francisco Bay Area food movement. The freshest, seasonal ingredients, local sourcing and sustainable practices, branded seafood and meats and specialty ingredients coming together using time-honored culinary techniques, slow-food philosophy and practices…all presented to our guests in the context of Southern hospitality! We hope to welcome y’all soon!