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The Return of the Oyster Shuckers

Oyster Day
Sunday, Nov 9
11am 'til we run out

The season has begun, and the oysters are tasty. Kenny from Two X Sea gave us a private tour and tasting of his delicious, briny, bivalves, and we couldn't help ourselves. We just had to share. We know you'll love 'em so we had to order more, more, more!

Join us this Sunday as we line the sidewalk with extra tables and chairs. We'll have both raw & bar-b-que'd oysters, along with some other special treats on the menu. The rosé will be abundant, with plenty of crisp, minerally whites on hand, too. Come by, kick back, sip some wine, suck down some oysters and soak up some rays. A recipe for a perfect day in Dogpatch!

p.s. Sorry, but no brunch menu that day.  

Field Trip!

On a clear, warm morning about a week ago, a group of eager Piccino employees meandered through the docks of Pier 45 and converged next to a roll-up warehouse door. We stood there for a few minutes, taking in the surrounding views of Russian Hill, the Golden Gate Bridge, Coit Tower and a sea lion swimming laps in the harbor. Tucked behind all the t-shirt shops, street performers, and crab shacks of Fisherman’s Wharf lies the root of this historical (now tourist) destination: a place where fishing boats dock and unload their catch.

We were there to visit Two X Sea, a seafood company dedicated to honesty and accountability in the fishing industry. Owner Kenny Belov had been at the docks since 3:30 am, but welcomed us with sheer enthusiasm.  We had the opportunity to taste both Cove and Marin miyagi oysters, as well as some from Drake’s Bay.

mmmmmm....oyster breakfast

Kenny & Sher

We were introduced to a gaper clam, the size of which we’d never seen.  Kenny told us about these little crabs that live inside the giant clam. All the while, through the laughter, eating, and picture taking, we learned about the challenges of trying to source and raise seafood in a way that is truly sustainable.

a gaper clam...

...and his hitchhikers

Kenny’s original dream was to open a socially responsible restaurant; he did that in 2004 with the ultra-popular Fish, in Sausalito. To ensure he was only offering the very best seafood, he consistently asked questions of his purveyors....unfortunately, he didn’t always like the answers he got.  The more he learned, the more he questioned, the further up the supply chain he went, Kenny realized that to deliver on his dream, he would have to do more than just buy product intelligently. 

He has since acquired two fishing boats, a trout farm and an amazing following of chefs, consumers, activists and the media.  He travels around the country sharing his tremendous passion, educating people – like us – about the importance of our oceans and how we harvest food from them. We are in awe of what he does and can’t wait to share his oysters with you!

Many thanks Kenny, for the wonderful day, and for all you do.