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Butcher Shop and Restaurant Piccone’s Corner Has Finally Opened

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A hand garnishes a dish at Piccone’s Corner
An early draft of a dish from Piccone’s Corner
Kimberley Hasselbrink/Official

Piccone’s Corner Opens Its Butcher Counter on NE Sandy

It’s been a year-and-a-half in the making, but the butcher shop and restaurant from Sandy-area pig farmer Austin Piccone has finally opened, selling custom cuts of heritage pork, lamb raised by Piccone, and steaks and chickens from small farmers in Oregon. The sausage window at Piccone’s Corner is open from noon to 3 p.m., serving house sausages and mushroom sandwiches on rolls, while the larger takeout food menu pulls heavily from Piccone’s Wallow & Root farm and other local producers: His pork shanks end up in arancini, while green wheat from the chef-adored Ayers Creek farm ends up in a salad with smoked and roasted carrots, carrot tops, and walnuts. Piccone’s Corner is stocked with names in the local industry, as well, from chef Nic Maraziti (Bar Casa Vale) to assistant butcher Noah Grobart (the late-great Old Salt Marketplace). Read more about the new restaurant here. [PoMo]

In Other News...

It looks like Cafe Nell’s neighbors are not psyched about the restaurant’s massive outdoor patio. [NWE]
Reel M Inn is popping out of hiatus to sell Super Bowl Sunday, selling fried chicken wings — 20 wings for $10. But bad news: The bar has already sold out. [WWeek]
COVID-19 cases are going back up again in Oregon. [WWeek]
A to Z Wineworks made 31 percent less wine than expected in 2020, largely because of smoke taint. [PBJ]

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