Sausage and peppers on a roll. Photo credit: Piccone’s Corner
Piccone’s Corner, a whole-animal butcher shop/osteria/salumeria, is open today after months of preparation and waiting. Named after Austin Piccone, farmer and owner, they are located at 3434 NE Sandy Blvd, corner of Sandy and NE Imperial. Read more about the people involved, here.
Sandy is one of my main travel routes, both as a driver now and when I was taking the bus a lot in my car-free days. I’ve been watching this space for months, looking forward to stopping by and checking it out whenever it did open. I like their ethics of their meats being “focused on mindful sourcing” and the fact that they raise much of the meat themselves (at Wallow & Root Farm) as well as “animals from our friends and peers in the community.” This is going to be a prime place for nourishing, nutrient-dense, sustainable meats.
Here’s their announcement on social media today:
It’s been a wild ride, but we did it! We are so grateful to our team for working tirelessly to make this happen. This project has been a labor of love, and we are so excited to share it with you all finally.
The butcher shop will be open daily from 10AM to 8PM. Our sausage window will be open for lunch from 12-3 daily. Our full takeout menu (pastas, salads, steak, snacks, and more!) will typically be available from 12PM-8PM, though for today we will have most of our food menu available from 3PM-8PM.
Phone orders and online orders aren’t up and running quite yet, so you’ll have to come see us and order in person — masked and distanced, of course.
All that to say, we are OPEN. The hours and menus might be a little in flux this week, but we are here and we are ready to serve you! We will be here today from noon until 8, so please come by. For more info on our menus, what’s in the butcher case, and to meet our team, visit our website: https://picconescorner.com/
More specifically, you can find out what’s in the butcher shop side of the business and what’s in the kitchen side of the business. Prepared dishes and products are takeout only during the pandemic, of course, and I love that they have a sausage window with—what else?—sausage and peppers. The takeout food menu also includes some veg, pastas, meat dishes, and desserts.
I have to say, I’m particularly interested in their identifier as “salumeria” on the website. I love me a good Italian-style salumeria and regularly went to my neighborhood one when I lived in Queens. Piccone’s specifies salumi products like n’duja, guanciale, spicy coppa, and finocchio on their menu; I am hopeful there will be some housemade sopressata to come, since that’s my favorite.
The look of the building is pleasing to the eye, too. I find the big curved corner of windows seriously appealing. According to the Hollywood Star it was built in 1931 and housed Wallace Buick for many years (including the Breslin Wallace service center); they started out downtown but moved to Sandy Blvd in 1949 when the road was home to Portland’s “auto row.” In 2018 the building was painted the distinctive turquoise color and La Petite Provence and Wasabi Sushi (home of the inventive Sushi B-Ritto and Sushi Donut) moved in.
Piccone’s Corner is a great addition to that strip of Sandy Blvd, joining a crowd of good eats in the general vicinity of the Hollywood, Laurelhurst, and Kerns neighborhoods. I look forward to stopping by soon, and will share my impressions then. In the meantime, here is an article worth reading from my colleagues at Portland Monthly, published today, Piccone’s Corner Opens on Sandy Blvd.
Welcome to Sandy Blvd, Piccone’s Corner!
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