This popular Uptown Oakland restaurant successfully integrates the freshness of California cuisine with the comforting goodness of Southern-style cooking. The California collards are sautéed, rather than slowly cooked and tossed with onions, garlic, and red chilies, as well as a splash of vinegar. The most popular dish on the menu takes three days to make: the incredibly tender and juicy buttermilk fried chicken, its crunchy dark-golden crust full of savory flavor. Picán’s commitment to consistency and detail clearly shines through, from tender, meaty pork ribs, which are smoked in-house, to the Low Country shrimp and grits, with lightly sweet Worcestershire-garlic gravy. The Sunday brunch—including beignets, fried chicken benedict, and biscuits and gravy—is a comfort food treat, and don’t forget to check out Picán’s extensive collection of single-batch bourbons. Lunch Mon.–Fri., dinner daily, brunch Sunday.