Pico ethos

Pico was founded in 2016 by winemaker Will Henry, restaurateur Kali Kopley, and Chef Drew Terp as a destination for eclectic California cuisine, with influences from Europe, Asia, and the American South. Our mission is to create innovative food from local ingredients, carefully sourced from farmers who are committed to sustainable, organic, and humane practices. We select wines to pair with our food that follow similar ethical guidelines, with a bias towards, small, hand-crafted wines that express a sense of place.

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scratch cooking

We source whole vegetables, grains and fruits from local farmers on a daily basis, which our kitchen staff carefully prepares for our menu every night. Our charcuterie is smoked and cured in house, and everything - even the ketchup - is house-made.

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locally sourced

We are lucky to live in a part of the world with a year-round bounty of fresh vegetables, fruits, and proteins. We make the utmost effort to source all of our fresh foods as locally as possible, and to partner with farmers that practice sustainably.

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humane practices

We know our farmers and how they treat their animals. It’s important to us to work with partners that treat their animals humanely, offering them space to live and a natural diet. We demand transparency from our farmers so that you can have the same from us.