Picaro
Spanish restaurant · Mission Dolores ·
Share tapas & sangria amid colorful walls or patio
Share tapas & sangria amid colorful walls or patio
"San Francisco’s first Spanish restaurant beat the tapas craze of the early aughts by a mile, opening in 1982 with al fresco seating on one of the Mission’s main thoroughfares and a wide array of Iberian dishes. The tapas keep fans returning: try the patatas bravas ($8.25), a small plate of potatoes coated in a nacho cheese–orange spicy sauce, and the tortilla, a thick omelet of onion and potato, at $9—both humble yet effective renditions of go-to dishes. On the large-format side, there are six paellas: the cheapest option, the vegan hortelana ($30 for two), comes with spears of asparagus scattered through a ring of artichokes and lemon wedges, while the spacious digs make a six-person order of the inky black paella de arroz negro with peas and shrimp tossed on top a terrific option for a big group. Stopping by for affordable sangria and wine, like so many places throughout Spain itself, is the move; happy hour runs 4 p.m. to 7 p.m. Monday through Thursday, and 1 p.m. to 6 p.m. Friday through Sunday, with fruity cups of sangria at $4.50 and a pitcher at $15. In a city stuffed with Instagram-friendly environs and overly attentive staff, this is a cut of an older cloth, drawing diners across economic bands when you want to work through luxe, plentiful food on the low. Insider tip: there’s a small back patio; when it’s sunny, dining at the table out here is like sitting on a back alley while traveling those tried-and-true pilgrim pathways of the Camino de Santiago." - Paolo Bicchieri
"The oldest Spanish restaurant in the city, Picaro has been a consistent catch-all for tapas in the Mission for over 40 years. Vegetarian options like sliced, grilled artichokes, a tortilla with spinach, and cabbage sauteed with garlic and paprika, are just as much of a staple here as the fried calamari, Picaro’s impressive lobster tail paella, and the beef, chicken, and chorizo stew known as “ropa vieja.” Great for groups and known for their sangria, the Dali- and Picasso-themed Picaro is one of the few places where you can get a bottle of wine for less than $30." - Adrian Spinelli
"Man, there are so few greater joys in life than the airy-on-the-inside, crispy-on-the-outside Iberian triumph that is a Spanish tortilla. And San Francisco’s finest iteration might be at Caldero, a brand new pop-up from Victoria Lozano of Andina’s father. The first thing to note is the slice of tortilla is double or triple the size of anything I’ve seen at bars in Spain, and much bigger than at fellow Mission District Spanish joint Esperento, where eight smaller tortillas arrive circling a ramekin of aioli. Served at Buddy the Bar on a warm evening, the piping hot titan boasted a generous dollop of aioli on top with a smattering of paprika. The sauce delivered a big punch of garlic, and by big I mean tremendous. But by no means was the garlic overwhelming, instead, the flavor allowed for a kind of trickle-down effect for the quiche’s profile — the potato and egg could be bland in other preparations of the dish, but not so in Caldero’s riff. Sometimes to my embarrassment I truly enjoy large and in-charge servings; Walter Green of the now-defunct Lucky Peach once wrote people love huge piles of food. There’s something about the Ben & Jerry’s-esque portion of this tortilla, matched by the clever and punchy spices woven throughout, that enrapture and enthrall any fans of this Spanish bar food. And for any nonbelievers, Caldero’s rendition ought to convert. Caldero, San Francisco" - Lauren Saria
"Lively and full of character, Picaro lays claim to being the first tapas restaurant in San Francisco. What’s not to love: Their tapas are affordable, their paella is available in portions that feed six, and they’ve got plenty of sangria and “clara,” a Spanish beer-based drink with lemon soda." - Caleb Pershan
"As Esperpento’s sister business on 16th Street, Picaro is the temporary recommendation for fans during Esperpento’s closure, and several longtime Esperpento employees have made the move there temporarily to continue working." - Caleb Pershan
