Piccino Presidio

"We’d swap our living room couch for a table at Piccino any day. The all-day Presidio restaurant is a relaxed happy place for thin-crust pizzas and housemade pastas that are al dente to the nanosecond. It’s all served in a sunny space surrounded by eucalyptus and grassy patches, ideal for a long lunch after a stroll through the park with visiting relatives. Any of the seasonal pizzas are fantastic, but the salsiccia with sweet hunks of sausage is especially good." - julia chen 1, lani conway

"Piccino brings excellent pizzas and pastas to the Presidio. The Cal-Ital dishes, which rotate with the seasons, are worthy of a cross-town trip on a clogged 28. Any of the pies with the extra thin crust ensure you’ll leave happy, but if you see the buttery chiocciole with braised kale and a sweet-peppery sausage, go for it. The revamped space (the old Sessions) now has a long bar, sleek drop lights, and floral arrangements straight out of a bespoke barn wedding, ideal for an elegant dinner with visiting relatives or a long Friday lunch." - julia chen 1, ricky rodriguez, patrick wong

"Piccino’s second location in the Presidio (in the former Sessions space) has the same seasonal, Cal-Ital dishes as the original in the Dogpatch. Expect housemade pastas, thin-crust pizzas, and a brunch menu with scrambles, bread pudding, and more. We checked out Piccino and added it to the Hit List." - julia chen 1

"Piccino’s Presidio location is the ideal place to take a load off after a morning stroll through Lovers’ Lane. Their massive dining room is filled with natural light, cushy leather booths, and barn wedding-esque floral arrangements. Relax and split flaky scones with fresh fruit jam, endive salads, and other seasonal dishes with produce from their very own farm. Just to be sure to throw an egg on one of their thin-crust pizzas—this is brunch, after all." - julia chen 1, lani conway, ricky rodriguez

"There aren’t many places in the Presidio with food worth a cross-town trip on an overstuffed 28. But even if you’re not wandering through the eucalyptus or entertaining out-of-towners, you should still make your way to Piccino for their excellent Cal-Ital pizzas and pastas. Everything on the menu dons whatever produce is freshest (from Piccino’s very own farm), and the commitment to the whims of the season pays off. This is the second location of Piccino (the original is in the Dogpatch), and like its predecessor, the thin-crust pies are the backbone of the menu at brunch, lunch, and dinner. They’re crisp, bubbly inside, and light enough to take down all at once. But don’t ignore everything else—at weekend brunch, simple and well-executed scrambles, french toasts, and pastries round out the menu. And at night, the housemade pastas are a standout. If the fusilli with pistachio pesto or the velvety chiocchiole are on the menu, get them. photo credit: Piccino photo credit: Piccino photo credit: Piccino Piccino is easily the most pleasant place to eat in the park—the massive space is complete with a long bar, sleek drop lights, and floral arrangements straight out of a bespoke barn wedding. It’s easy to get a table, and nearby office workers can rejoice that a nearby power lunch doesn’t have to involve tough steaks or middling deviled eggs. Come any time of day, sink into a cushy leather booth, and prepare to leave no crust behind. Food Rundown Stinging Nettle Pizza We’re big fans of the garlic cream and braised leeks on this—the flavors are subtle, but it still packs a punch. video credit: Julia Chen Salsiccia Pizza This is the only meat pizza on the menu, with garlicky sausage and thinly shaved red onions for a delicate crunch. At brunch, it’s excellent with an egg on top. photo credit: Julia Chen Ginger Scone Served warm with flaky edges that immediately disintegrate in your mouth, this is a highlight of any brunch here. Order one apiece to avoid any infighting. Chiocchiole Our favorite pasta on the menu. It’s rich, buttery, and packed with sweet-peppery sausage. French Toast Good, but nothing we’d make a trip for alone. If you’re in the mood for something sweet for the table, it does the trick." - Julia Chen