This Easter, instead of candy eggs, we’re reminiscing about pickled deviled eggs and more from North Durham’s new barbecue joint, Picnic. While they’ve officially been open for almost two months, today marks their first Sunday open. Moving forward, they will be open 11-9 Sun., Mon., Wed., & Thurs. (closed on Tuesdays) and open 11-10 Fri. & Sat. Biscuit lovers will be excited about some of their Sunday brunch additions, including a fried chicken biscuit sandwich and sausage/egg/cheese biscuits.
What makes Picnic a unique place to dine in Durham is the way the food is cooked and where it comes from. The hogs are sourced locally from Green Button Farm just down the road. “Barbecue Man” Wyatt Dickson operates the restaurant’s custom smokers, which hold three whole halves of hog on each side. After cooking for many hours, the tender meat is hand-pulled on site and flavored with some of his authentic Pig Whistle BBQ sauce.
Former chef of Piedmont Restaurant and local culinary talent Ben Adams mans the helm in the kitchen and delights diners with delicious Southern sides like creamy mac & cheese, potato salad and classic Southern desserts like chocolate chess pie and banana cream pudding.
The pickled deviled eggs and pimento cheese dip were part of an event we attended celebrating author John Shelton Reed’s Savor the South cookbook Barbecue, but we think they’d make great additions to the menu every day!Since the restaurant is over a month old and has more of a relaxed rhythm to it now, it seems like a great time to roll out their Sunday brunch – a welcome stop for those out and about around North Durham on the weekend (it’s also an easy distance from downtown).
Photos: Tommie Watson Photography