Off The Menu: Portuguese Feasting—Piri Pica Will Open in the Mission This Spring

San Francisco’s Mission District is bursting with flavorful favorites such as Spanish tapas, Mexican tamales and Salvadorian pupusas. Still, the newness of a coming Spring calls for novel and colorful pallet treats, and what better way to fulfill that desire than with Portuguese cuisine?

Chef Telmo Faria launched Portuguese restaurant Uma Casa early last year in Noe Valley, which has since garnered raving reviews. Now Chef Faria has partnered up with former Lolinda General Manager Khalid Mushasha to create Piri Pica. Unlike the upscale and often exotic cuisine of Uma Casa, Piri Pica will feature fast-casual Portuguese food.  

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The concept will showcase a spicy flame-grilled chicken, piri piri, a flagship dish with roots in Africa and Portugal. Mushasha and Faria have been working for the past five years partnering over their shared passion for piri piri chicken, and their mutual desire to share the dish with the Bay Area. Other menu items will include pork loin and shrimp in signature spicy and garlic herb sauces, alongside Mediterranean-influenced side dishes, as well as vegetarian options.

Piri Pica will open its doors this Spring in the former Frjtz space on Valencia Street. The new space will have the innovative touch of well-known designer Craige Walters, responsible for the eclectic style of Golden Gate Tap Room, and the chic look of August1Five. The food will be served in a communal, counter-service environment with indoor and outdoor seating.

Portugal is known for having introduced hot chilis to Asia, tea to England, and tempura to Japan, but the country’s food is still somewhat mysterious to the majority of the foodie world. Industry veterans Mushasha and Faria seek to platform the communal and approachable side of Portuguese cuisine, and we can’t think of a better place to do it than in the heart of the Mission.

// Opening Spring 2018 at 590 Valencia Street, Mission;

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Off The Menu: Portuguese Feasting—Piri Pica Will Open in the Mission This Spring
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