Picasso's: It's about the food, not the painter

It’s all about the food. Picasso’s doesn’t occupy the glitziest quarters in town-Verona Rd. is jus a stone’s throw away-but that doesn’t bother owner Chadwick Leppien.

Four years after he took over the restaurant at 5266 Williamsburg Way (he kept the name, which has only a peripheral relationship with the artist), he has renovated most of it, paid off the mortgage and revitalized the menu-and provided “creative cooking” at a price that’s accessible to families.

Picasso’s has apparently found is niche in a city that now offers abundant choices.

“We want people to try something new,” Leppien said.  The restaurant still offers familiar fare such as home-made pizza and lasagna, but regularly includes more adventuresome offerings such as pumpkin curry soup and shrimp and artichoke risotto stuffed pepper.  The restaurant will unveil a new menu in a few weeks.

The restaurant’s unostentatious surroundings are family-friendly.  It offers a rare combination-fine food at the “mid-level price point,” said Leppien.

Recently joining Picasso are chefs David Heide, formerly with Condon Bleu in Minneapolis, and Brian Moser, who has worked at the Sheraton and Quivey’s Grove.  Jason Baker has also singed on as general manager. 

The restaurant has garnered several accolades recently, including an award for Best Appetizer-escargot with new potatoes-at this year’s Big Eat.  Diners can now choose from about 50 new beers and there’s been a “substantial increase” in the wine list.

Other changes are on tap, including relocation of the kitchen, which now dominates the center of the room.  The restaurant has also applied for a liquor license and will construct a privacy fence around the patio.
“We’re getting there,” Leppien said.

Chef Heide, a native of Madison, said he joined Picasso’s because it offered a unique opportunity to influence the menu as well as interact with customers “up front.”

“This restaurant provides something new without breaking the wallet.  Otherwise it’s difficult for a family to afford this type of food,” Heide said.

Leppien isn’t bothered that several employees see Picasso’s as a “stepping stone”-they want to acquire experience so that they can eventually open their own restaurants.

Twenty-three people attended the restaurant’s five-course wine-tasting, which also featured an appetizer and dessert.  More than 60 people have signed up for the repeat event, Leppien said.

The restaurant also offers catering.  One client hired Picasso’s for its events in Rockford, Janesville and Beloit, and is sending…..