"Talk about cute overload. The petite corner spot in Dogpatch is worth every mile needed to arrive to its where-the-hell-are-we location."

“This small, modern space in Dogpatch has a serene feel, despite its proximity to the 22nd Street Caltrain stop, its wide-open kitchen and its busy espresso machine. In the Italian style, it offers a small menu (and Blue Bottle coffee) and is open morning, noon and night, so you can stop in whenever the urge for a pizza and an espresso hits.”

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2009

“Dogpatch denizens are ‘so happy to have this hip’ Cal-Ital in their part of the ‘boonies,’ offering a ‘small menu’ that includes ‘delicious thin-crusty pizzas,’ ‘super-fresh salads,’ and popular ‘Blue Bottle Coffee at the end of the meal’: the space may be ‘teeny’ but the ‘friendly’ vibe makes it ‘the kind of place where you want to be a regular.’

December 2008

“When Piccino, a sliver of a café, opened two years ago on a quiet corner in Dogpatch, the sleepy streets of this industrial neighborhood got a much-needed jolt. The Italian espresso machines hummed to life and suddenly local artists and business workers had the perfect pocket-sized place to stop for a wake-up cup of Blue Bottle or an after-work dinner of thin crust pizza and wine.”

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April 23, 2008

“If the world associates Dungeness crab, sourdough and chardonnay with San Francisco, actual residents consider salad, pizza and a glass of pinot as the real iconic meal. Piccino executes the latter with conviction.”

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July 21, 2008

“Piccino does everything well, but the main reason to go there is for their perfect, petite pizzas. Not only are they the ideal size for one person (give or take a slice), but in addition to the traditional margherita, salsiccia, pepperone (as they spell it), etc., they have a red and white pizza special each day. I recently had the white combo of spring onions, pancetta and peppercress. Heavenly.”

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Cabazon Books, 2007

“Piccino is a family restaurant. I don’t men Salisbury steak and waitresses who call you “sugar,” rather dining here feels like having dinner with your family—if you like your relatives, that is…The owners frequently stopped at all the tables and hugged entering customers. It’s warm and embracing to feel so at home in a place that makes such wonderful food. Sheryl and Margherita, will you adopt me? ”

August 2007

“Occupying a cheerful, sunny corner, Piccino (which means “little” in Italian) packs them in with its stellar, sustainably sourced eats, including seasonal pizzettas and panini. Outdoor seating and Blue Bottle coffee have clinched the restaurant’s place as an instant favorite.”

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May 30, 2007

“Their approach…comes straight from central Italy: simple dishes built from incredibly good ingredients and cooked as little as possible to let the flavors speak for themselves. Piccino buys from a who's who of the fancy farmers' markets…but it's far from a fancy-pants place. It's more like a European corner cafe, with neighbors wandering in all day to hang out over a cup of Blue Bottle coffee (Piccino's own blend), a glass of wine and “nibbles” like olives, salumi, cheese and bread, or a meal, with music from Arcade Fire or Joanna Newsom keeping things cool.”

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July 2007

“In San Francisco’s up-and-coming Dog Patch neighborhood, the chic Piccino (“small space” in Italian) attracts a nonstop lunchtime flow of artists, cementmakers, boatbuilders, and FedEx drivers; later on, local cognoscenti line up for dinner. The thin-crust pizzas are about as unfussy and appealing as they can get, and the brief list of seasonal dishes—Pecorino, salami, and bright green fava beans; crisp confit duck legs—is extremely well edited.”

April 2007

“The pair behind Piccino, Sheryl Rogat and Margherita Sagan, are first-time restaurateurs, though Rogat has worked in the business…and Sagan and her husband are partners in the Blue Bottle kiosk in Hayes Valley. ‘We wanted Piccino to be like an old Italian bar,’ Rogat says. ‘In the morning you get your coffee, in the afternoon you pick up something nice to eat and in the evening you wrap it up with some wine.’ The fact that the wine’s likely to be from Kermit Lynch and the coffee is, of course, Blue Bottle has set a high standard for the pizza, which it meets.”

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March 25, 2007

“When it comes to pizza, my philosophy is a lot like that of American-born Duchess of Windsor Wallis Simpson, who once famously quipped that you can ‘never be too rich or too thin.’ I’m a sucker for crusts that are as wafer thin as Italian fashion models, and gaga for toppings such as oily pesto, cured olives, anything in the sausage-salami-prosciutto family and all manner of cheeses -- mozzarella to fontina to full-fat ricotta.”

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March 20, 2007

“So when a chef pal says, ‘Hey, you wanna go check this place out for lunch with me next week? The food is really good, I’ve eaten there like five times already,’ you tend to say yes. And when that chef is Nate Appleman of A16 (who was just nominated for Rising Star Chef for James Beard, holla!) and he’s stoked on a place, well, you say, ‘What time, dude?’”

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