Pico House is comprised of five house mates that have a wide range of experience in both the fine dining and high volume worlds. Working under the tutelage of some of the best culinary minds in the country such as Dan Barber of Blue HIll, Ori Menashe of Bestia, and Danny Meyer of Union Square Hospitality Group, they have been able to hone their skills both in the kitchen and on the service floor. Since opening Pico House, they have garnered numerous accolades such as Zagat's 30 under 30 and named to many best-of lists from LA Weekly, Eater, Los Angeles Times, CBS, and Thrillist. Currently a truck, Pico House continues to serve whole grain bowls to the greater Los Angeles area, but plans to expand to multiple fast casual restaurants in the coming years both in California and abroad.
Drawing on their distinct backgrounds, Pico House harmonizes flavors from around the world to create a truly exceptional culinary experience. They focus on whole grain bowls that utilize a blend of grains which will fill you up without weighing you down. To complement the grains, the bowls are filled with flavorful meats and veggies, house made pickles and fresh herbs. The varying flavor profiles in each dish is truly a product of the diverse backgrounds of all the members in Pico House and provides an experience that is fantastically unique.
Though grain bowls are the house specialty, Pico House offers a mouth-watering array of tray passed appetizers that are sure to satisfy. In an effort to ensure everyone at your event is able to have a taste, we require a minimum order of two of any selected tray passed item per person. Feel free to inquire about our options or custom bites.
The Grain Bowls
The Union Lamb starts with a silky carrot puree that compliments the braised shoulder coated in harissa, a North African spice blend featuring paprika, cumin, coriander, fenugreek, honey, and sherry vinegar. A salad of tomato, mint, and cucumber tossed in a red wine vinaigrette, which is slightly sweet and refreshingly tart, balances the flavors while crumbled goat cheese enhances each ingredient.
This bowl is creamy, unctuous and bright all at the same time. A chickpea and coconut curry lays the foundation while chicken thigh with coriander, lemongrass, turmeric, and ginger supply the heart and soul. It is finished with a cucumber salad, pickled red cabbage, honey roasted peanuts and a fish sauce vinaigrette.
Rooted in Korean flavors, Grandma's Pork draws heavily on gochujang and sesame. The puree is made up of daikon, shungiku, and garlic confit while gochujang pork shoulder that is both sweet and spicy sits atop the grain mix. A kale salad featuring pickled daikon, red onions, and cabbage, all tossed in a sesame vinaigrette, ties it all together.
Dessert truly sets Pico House apart. Spearheaded by the pastry brand Heavy Cream, tasty treats are offered at $4 per person and are by no means limited to the list below.
Filled with a tart and sweet hibiscus lemon curd
Filled with a creamy lime cheesecake filling
Honey Panna Cotta
Topped with the market's best seasonal fruit
Rich chocolate mousse paired with devil's food cake and almond meringue
One choice of two grain bowls
One choice of three grain bowls
One choice of three grain bowls
One Choice of three grain bowls
Beverages ($1.75 per person) and hors d'oeuvres can be added on at the mentioned price to any package, or if you want something different than what is listed, design your own! The packages are what's most popular, but can absolutely be personalized to fit your needs.
Don't see an item you must have? Pico House has countless hours of experience creating custom menus and can cater to any of your culinary wishes. Please do not hesitate to ask.