We’re saving some seats at the bar, come have a drink!
Fun fact, they are all female. Get to know them better here.
Meet Beatriz Rodriguez
We are so happy to have them as a part of our team. Thank you for all of your hard work ladies! Keep reading to find out about their life behind the bar and beyond.
How long have you been a bartender?
- Rodriguez: Since 2011.
- Onwura: Over 7 years.
- D'Amore: 8 years.
What is one tool you cannot live without behind the bar?
- Rodriguez: Comfortable shoes.
- Onwura: Tins.
- D'Amore: My muddler. I'm constantly muddling fresh ingredients into cocktails!
What is your favorite drink on the menu?
- Rodriguez: Bartenders Choice!
- Onwura: Pedro Serrano
- D'Amore: Netflix & Chilantro
What is your favorite ingredients to use at the moment?
- Rodriguez: Anything pineapple and rum, or Orgeat and rum...basically rum.
- Onwura: Serrano tincture.
- D'Amore: Orgeat and strawberries.
Who is your biggest inspiration?
- Rodriguez: My close friends and family.
- Onwura: My dad.
- D'Amore: My mom and my dad.
Any words of wisdom you would like to share with aspiring bartenders?
- Rodriguez: Treat others as you want to be treated.
- Onwura: Learn your craft, take your time, and don't forget to enjoy yourself.
- D'Amore: Educate yourself! The more you know the more confidence you carry. Then you can pay it forward and educate others. Work smart, and always go above and beyond for yourself and your teammates.
In honor of our 5th anniversary this past June, we wanted to give a special shout out to team members that have been at Picca since the very beginning!
Our 5 year all-stars include: Carlos Shaminez, line cook; Pablo Vega, sous chef; Miguel Angel Toledo, line cook; Nikolas Onwura, bartender; Ramon Monge, busser; Mario Alarcon, dishwasher and Tomas Mendez Espinoza, Chef de Cuisine.
They gave us the inside scoop and took us behind the scenes below. Kudos to all. We are so proud! Read on and thanks for your loyalty...
What is your fondest memory of working at Picca?
- Shaminez: A Picca employee Party.
- Vega: My first day at Picca.
- Toledo: Being promoted from a dishwasher to a line cook.
- Onwura: Opening day! It was so exciting, I loved seeing the looks on the guests faces after they tried the amazing food and drinks for the first time!
- Mendez: Getting to work side by side with talented chefs.
- Monge: Our first anniversary celebration.
- Alarcon: When my coworkers remembered my birthday and brought me a cake.
Best part of working at Picca day to day?
- Shaminez: Cooking Pobres which includes skirt steak, a fried egg and a panfried banana.
- Toledo: Seeing everyone's smiling faces!
- Onwura: Being part of the family and having a sense of ownership.
Mendez: Getting to work with ingredients most people don’t see everyday and doing my best everyday to make customers leave happy!
What is your favorite dish on the menu?
- Shaminez: Lomo Saltado.
- Vega: Pork Belly.
- Onwura: Anticucao Black Cod.
- Mendez: The ceviches are the best.
- Monge: Ceviche Crocante.
- Vega: Avocado Project.
- Toledo: Avocado Project.
- Onwura: Pedro Serrano.
- Alarcon: Inka Cola.
Any menu or drink tips and tricks?
- Shaminez: Huacatay Pisco!
- Toledo: A dd red onion to the kokoda.
- Onwura: Spicy Mezcal Margarita AKA Sucio, an amazing cocktail!
If you could have dinner at Picca with anyone in the world, who would it be?
- Shaminez: My lady friend and family.
- Vega: All of my family.
- Toledo: My family from El Salvador.
- Onwura: My dad, if he was alive.
- Mendez: Jamie Oliver.
- Monge: My daughter.
- Alarcon: With my family.
We're turning 5 on June 25th! It's time to toast!
During dinner service on June 25th, we're treating every table to bubbles and sweets on us. Reserve your table here.
In addition, we'll be celebrating all week long with a $55 per person family style tasting menu, curated by Chef Tomas Espinoza. This special menu is only available from June 25th-June 30th. Join us!
Picca's Pisco Sour is our take on a traditional Peruvian drink. Whip one up for your next dinner party to add a bit of South American Flare!
- 1/2 oz egg white or 1 whole egg white
- 3/8 oz lime juice
- 3/8 oz lemon juice
- 3/4 oz simple syrup
- 2 oz Pisco
1. Shake all of the ingredients in a tin without ice for 30 seconds.
2. Add ice and shake for at least 45 seconds.
3. Strain into a glass.
4. Top with angostura bitters.
Where did you grow up? I grew up in Veracruz, a small town in Mexico
If you had to eat one thing off of the Picca menu for the rest of your life, what would it be? The beef heart, the Bistek a lo Pobre or the Ceviche Criollo, it's way too hard to choose
What is your favorite memory of working at Picca? There are many things but overall the best feeling is to see how far the restaurant has come and know that I was a part of the team that made it what it is
What do you like to do when you aren't running the kitchen at Picca? Be with my daughter, Itzil. She's five.
Who do you consider your mentor? I was always by my moms side growing up, especially when she cooked. She taught me how to make the most simple things taste good because growing up in a low-income family, we didn't have many ingredients and tools to work with.
What was your favorite thing to eat as a kid? Since my family didn't have a lot of money growing up we didn't get to eat all the extravagant things we eat today. We ate a lot of beans, rice and corn but my favorite thing to eat was tortillas with salt. I always believed that the simpler things were the better ones... if they were done right, of course.
What is one main lesson you have learned at Picca? You have to own your position and do the best that you can do with whatever task you are given, whether you are washing dishes or experimenting with new menu items.
What is the weirdest thing you have eaten? Squirrels, they were big in my hometown. I've also eaten frog legs, racoons, iguanas, armadillos and snakes. I'm probably forgetting a few others.