Picán--Oakland (Modern Southern cuisine)

Located at 2295 Broadway, near downtown Oakland, Picán describes themselves as "innovative" Southern food. I would have to agree, given some of the modern twists they've put on regional classics. They also have a very large selection of bourbons and more, which I was happily able to explore a bit. The setting is spacious while still maintaining an intimate vibe. I felt very comfortable seated at the bar.

Here are some of the things I've enjoyed.

http://picanrestaurant.com/

Picán Old Fashioned. Made with bacon-infused George Dickle No. 8 Tennessee whiskey, maple syrup, orange, cherries, and Jerry Thomas's Own aromatic bitters. The bacon was subtle, but it was still a good drink.

Breeders Cup. Made with The Botanist Gin, Fruitlab Hibiscus liqueur, lemon juice and Angostura bitters. A sweet and flavorful cocktail with just the right amount of tang. Well balanced.

Mint Julep. A perfectly chilled cocktail with Woodford Reserve Picán Barrel, simple syrup, fresh mint, Angostura bitters and Fee's mint bitters. Always a good drink.

Negroni. A good drink normally made with Campari and Carpano Antica, I asked for this to be made with The Botanist Gin rather than the normal well gin spirit. This became a very aromatic negroni that even the bartender liked.

Masterson's 10-year Straight Rye Whiskey. For optimal tasting, I asked for this 100% rye whiskey served neat. This whiskey has hints of caramel and cinnamon on the nose, tastes of rye and nutmeg on the tongue and a nice long finish with some sweetness on the exhale. A very nice whiskey.

Corn Bread. A sweet, moist and soft corn bread to start with. This was served with honey butter and also did an excellent job soaking up leftover sauces from the entrees.

Chicken Cracklin's. Pieces of chicken skin fried to a super satisfying crisp and topped with a sweet and savory apple jezebel, Andouille spiced cocoa nibs, pecans and micro greens. This might have been some of the best fried fat I've ever had.

Braised Niman Pork Shank. Slow cooked for hours, this was probably some of the most succulent, falling-off-the-bone meat I've had in a while. Gently nestled into a porridge-like corn pone made with bacon drippings, this was topped off with tomatillo chow chow and pork jus. Amazingly tender and flavorful.

NOLA Jambalaya Risotto. I was not able to taste this since I'm allergic to clams, but my dinning companion did tell me it was "good".

Top Shelf Butterscotch Pot de Creme. The butterscotch creme portion was absolutely divine; buttery and light. The praline cookie had a nice crunch contrasting the creaminess of the creme. The whiskey cream was thick and not too sweet. This was my kind of dessert.

It took me a while to visit Picán, but now that I know how good it is, I'll definitely be coming back.