Menu Changes

What to Eat at Pican, From New Chef Sophina Uong

Fear not: Their signature
Fear not: Their signature “low and slow” barbecue pork ribs remain on the menu. Photo: Brian Smeets/Grub Street

As we mentioned last week, Oakland’s Pican has a new executive chef, Sophina Uong. This week marks the launch of her revised menu at the popular upscale Southern spot, which now has a few new additions. Among the new stuff: Lake Ponchartrain blue crab profiteroles with braised fennel, lemon, and hickory-smoked pimiento cream; an upside-down candied yam tartlet; and a Charleston-style Sea Island she-crab soup with cream sherry and crab roe. Also, Uong is introducing something Pican hasn’t had before: a chef’s tasting menu.

The “Chef’s Table” tasting menu will not always be available — the menu notes that diners will need to ask their server if the menu is available that night, or if it is sold out for the evening — but it will be priced according to ingredients between $55 and $70 per person, exclusive of beverages, tax, or gratuity, and there will be optional wine and bourbon pairings too.

Fans of the restaurant should be relieved to see that longtime favorite items like the restaurant’s smoked brisket meatloaf, fried chicken, and their excellent barbecue ribs remain untouched on the menu.

See it all below.

Click to enlarge

Pican - 2295 Broadway, Oakland, at West Grand Avenue - 510-834-1000

Earlier: Pican Names New Executive Chef, Sophina Uong
Chef Shuffle at Oakland’s Pican

What to Eat at Pican, From New Chef Sophina Uong