2. It’s all about rotisserie — and oysters.
When you walk in, you’ll also see the wood-fired rotisserie, an oyster bar, a prosciutto slicer, and a selection of cheeses: all signature menu items at Picnic.
For the rotisserie, Picnic sources organic chickens that get a nice charred crust and stay super tender. We recommend getting a couple of sauces, like classic hollandaise, anchovy salsa verde, pickled pepper aioli, roasted garlic chicken jus, fragrant chile oil, or Peruvian salsa verde, to pair with it.
Down the road, Picnic plans to add additional protein options and vegetables to the rotisserie. Kennedy is already thinking about cabbage and sweet potatoes in the fall. And possibly lamb shoulders with vegetables underneath to catch the drippings.
Oysters will be offered all year round, thanks to Picnic’s neighbor Bryan Szeliga, owner of Fishtown Seafood and Picnic’s oyster supplier. “His knowledge is extremely deep,” Kennedy says, adding that there will likely always be oysters from New Jersey on the menu. Right now, he’s especially excited about the Psychedelicates from a woman-run oyster farm in Virginia. “We love oysters because they’re perfect in themselves. They’re sustainable and positive for the environment. It’s a win-win.”
Chef Mark Jerome Hennessey, who has worked at Messina Social Club, Helm BYOB, and Condesa, has also come up with a menu of seasonal small plates. This summer, that means juicy and herbaceous watermelon feta salad, charred summer beans with tomatoes, and fluke with green tomato. You’ll also want to get a seedy half baguette with salty cultured butter and an order of hot, fresh-cut fries to share, too.
Dining and Cooking