Pio Pio

In love with these beauty's from ! Grilled then glazed butternut squash with fermented cashew cream & toasted curry leaf crumble.

Transform your Monday with our Tomato Soup & Grilled Cheese on house-made Milk Bread 🍅🧀. In the mood for something a little bit more refreshing? Try our Roasted Eggplant Sando with hummus & beet slaw for a vegetarian delight! 🍆🌿

Throwback to one of our dinner series: a canapé of roasted batata + pumpkin with an amaranth crumble.
Book your spot for the next one ☝️

Next Thursday! We have a fun menu planned and pairings to match (if that’s your thing).
Two seatings. 👆Book now. Price includes tax & tip ⚡️⚡️⚡️

Llegaron las fiestas 🎁
We are closed today for some family time & back at it tomorrow.
STAY TUNED ✨

THURSDAY NOV. 30. CHEFS COUNTER •
Reservations available in link on bio👆two seatings. Limited spots. Come & get it ✨

WEDNESDAY’S TASTING NIGHT IS SOLD OUT 🚨 but fret not, we will be having our own little Beaujolais Fest all week long at Pio Pío. Come in any night and do our Gamay Wine Flight paired with a snack. WALKINS ONLY. 🍷

We’re putting our oven in overdrive to se how much that baby can handle… we have some sourdough loaves to fill your pantry and brighten up the rest of your week. 🛑 LIMITED SUPPLY • Doors open at 11am ⚡️⚡️⚡️

Our take on the Japanese tamago sando • egg salad & watercress on our PIO PIO milk bread. Get it a combo with the sweet potato + celery root soup 🇯🇵
DOORS OPEN AT 11 AND LUNCH IS SERVED UNTIL 3PM

Reopening means winelist ✨
Lots of fun things coming your way 🪩

TASTING NIGHTS VOL. 1: Beaujolais Soirée
These are nights dedicated to tasting through wine line ups. In honor of Beaujolais Nouveau we will be deep diving into the region of Beaujolais: specifically Morgon and Moulin-à-Vent. The kitchen will be slinging some small plates to accompany each glass. Stories will be told. Glasses will be clinked. Fun will be had.
DM TO GET THE LINK TO RESERVE ••• very limited seats 👾

🛑 This is not a drill 🍾
SO PUMPED TO ANNOUCE WE’RE OFFICIALLY BACK IN BUSINESS.
Se acabó la espera y aquí un poco de lo que los espera.
NEW HOURS: Thursday - Monday • 11am-10pm ⚡️⚡️⚡️ come check it out.

GOING OUT WITH A BANG 💣
Come dance with us this Friday under champagne showers🍾
Tickets available via link in bio ••• includes all the yummy food & a few other surprises 🪩🪩🪩

LAST WEEK OF PIO PIO 🪩🪩🪩
Reservations are open for Wednesday & Thursday ••• Friday we’re doing something special [tickets to the goodbye bash open tonight]
•••
📸 new dessert this week! Cheese curd & nutmeg tart, finished with goats milk ice cream & lime zest.

🪩 Chicken liver pate with Manjimup winter truffles, Carambola ⭐️ chutney and spelt sourdough.

Give me caviar but make it extra 🪩”Surf n Turf”: Pio Pio’s 60-day dry aged rib eye, smoked oyster cream, slow cooked egg yolk & a whole lotta caviar ✨

PLANS FOR THIS SUNDAY! 🪩
An intimate dinner session while we taste through Spain. It wouldn’t be complete without some cochinillo 🐷 VERY LIMITED SEATS. DM TO RESERVE 📩

It’s a love hate relationship with acerola, but we are masochists and our team killed the shucking. It’s featured as an agridulce on our pâté. Pork & rabbit pâté en croûte with pistachios + truffles ✨

DRY AGED TUNA DOG 🌭
Nuzzled in our version of a classic hot dog bun with caramelized onions & dueling PIO PIO condiments: ají dulce “ketchup” + mustard picallili ••• 👾👾👾

The cherry on top of our weekend ✨ Steamy acerola clafoutis (Caribbean cherry 🍒)
••• A baked custard with a dash of Barillitos rum finished with toasted almond ice cream. Processing fresh acerolas is a 🤬 so SUPER LIMITED SPECIAL 😂

🐟🐟🐟• our new fish dish is a local bass [róbalo] baked in a plantain leaf for a delicate texture. It’s served over a fermented ají-lime emulsion & topped with pana crispies 🕷️
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🌀Tangy, fresh, & bright 🍊
• A P I O • grilled celery root, fresh orange, candied walnuts & fermented cashew “ranch” dressing ✨ get it 🫵🏼

KICKING OFF SUMMER WITH
🥂CHIN-CHIN WINE DINNER SERIES ✨
Vol. 1 takes us to northern Italy, tasting through • 6 different wines through a 5-course tasting menu.
🫵Link to reserve in bio☝️

CLOSED TONIGHT ✨
Our attentions will be catered to some greedy guests who wanted us all to themselves. We are back to our regular scheduled programming tomorrow⚡️⚡️⚡️

Today our doors are closed to the public ✨
Our attentions will be catered to some greedy guests who wanted us all to themselves. We will be back to our regular scheduled programming tomorrow. ⚡️⚡️⚡️

Pan con mantequilla 🧈
Spelt sourdough with our PIO PIO cultured butter. Made with finest to keep it local. When we first moved down here we met the family that supplies most of the cream and milk to tres monjitas, they told us about the strict quality control that they maintain.
Some maldon salt to finish for that touch.
Now on our snack section ⚡️⚡️⚡️

New yellowfin tuna snack ✨
The tuna is 7-day dry aged for intensity of flavor and texture. Served over a Cantonese style ginger-scallion sauce & finished with Ossetra caviar for that umami bomb 💣