Merguez sausage made with lamb, right, and Malaysian sausage made with shrimp paste and topped with pickled cabbage. (Javier Cabral / For The Times)
Tender pork is crisped up in duck fat. (Javier Cabral / For The Times)
House-cured sardine sandwich is topped with fennel slaw. (Javier Cabral / For The Times)
A big mess of In-n-Out-style fries at Picnik. (Javier Cabral / For The Times)
The space is large with ample seating outside and inside. (Javier Cabral / For The Times)
