Piccone’s Corner
Permanently Closed
Italian butcher shop & bistro serving heritage pork & house-made pastas
Italian butcher shop & bistro serving heritage pork & house-made pastas
"Taking farm-to-table quite literally, Piccone’s Corner is a butcher shop, deli, and bar specializing in pork directly from owner Austin Piccone’s Wallow & Root Pasture Farm. Piccone’s offers one of the city’s most comprehensive butcher shops, along with a full bar and a kitchen offering breakfast, lunch, and dinner. The grain bowl with chorizo is a breakfast highlight, but for lunch, try a house-cured porchetta sandwich. When dinner rolls around, spring for the beef and lamb ragu Bolognese. Piccone’s has a handful of salads and other no-meat options, but vegans and vegetarians are advised to look elsewhere." - Nathan Williams
"House-butchered rib-eyes, bavettes, and hanger steak don’t have to travel too far at this butchery and bar, going from the butcher’s counter to the kitchen to the plate all under one roof. They arrive with comforting sides like cheesy polenta, garlic braised greens, and roasted potatoes, which take inspiration from farmer Austin Piccone’s southern Italian heritage. Although steak dishes command the majority of the meat menu, the restaurant’s pork chop, with meat sourced from the restaurant’s farm, is a standout." - Krista Garcia, Thom Hilton
"Piccone’s Corner is an interesting style of restaurant: At the moment, much of Piccone’s physical space is dominated by the butcher counter, as the team slowly finishes up the restaurant’s interior seating. But the restaurant is no afterthought, serving takeout containers of bucatini tossed in radish-top pesto and meatballs nested in Ayers Creek polenta. Customers can pop in, order dinner, and then pick out a few cuts of pork from the owner’s pig farm, Wallow & Root, as well as chicken, lamb, and beef from other Oregon farms." - Brooke Jackson-Glidden
"It’s been a year-and-a-half in the making, but the butcher shop and restaurant from Sandy-area pig farmer Austin Piccone has finally opened, selling custom cuts of heritage pork, lamb raised by Piccone, and steaks and chickens from small farmers in Oregon. The sausage window at Piccone’s Corner is open from noon to 3 p.m., serving house sausages and mushroom sandwiches on rolls, while the larger takeout food menu pulls heavily from Piccone’s Wallow & Root farm and other local producers: His pork shanks end up in arancini, while green wheat from the chef-adored Ayers Creek farm ends up in a salad with smoked and roasted carrots, carrot tops, and walnuts." - Brooke Jackson-Glidden
"A butcher shop and restaurant specializing in heritage pork from a Sandy farm." - Eater Staff
