After making a splash in both Marin and L.A., sustainable butcher/restaurant Belcampo Meat Co. is making its SF debut this week. The butcher portion of the operation is currently up and running, and the restaurant will launch dinner service later this week, most likely on Wednesday, June 11th (though that's subject to change depending on final city approvals). Helmed by CEO Anya Fernald, Belcampo raises its own free-range, heritage-breed cattle, chickens, pigs, ducks, geese, sheep, goats, rabbits, and more, then butchers them in a proprietary slaughterhouse with a Temple Grandin-designed processing facility; the resulting products are used in their restaurants, with menus designed around a whole-animal mindset.
Chris Gerwig (A16, Pulino's) will head up the kitchen at the San Francisco location, serving creative dishes like chicken giblet kebabs, a pork chop with salsa criolla and savory corn pudding, and a flat-iron steak with peppers escabeche and potato galette. Family-style plates will include a mixed grill of sausage, lamb chops, and pork, or braised lamb shoulder. (The full menu is on their site.) At 34 seats, the BCV Architects-designed space is fairly small, but it does have table service and the decor is cute, with blue leather banquettes made from leather from the company's own steer. The entrance will definitely be recognizable, thanks to a giant steer-head sculpture from SF artist Lawrence LaBianca on the front awning.
Meanwhile, the butcher shop has everything you could want, including a wider selection of specialty meats and Belcampo's own sausages and eggs from their farm. Hours for the butcher shop are daily from 9 am-8 pm; the restaurant, when it opens, will run daily from 5:30-10 pm, with brunch and lunch service to follow over the next couple of months. There's also a Palo Alto location in the works.
· Belcampo Meat Co. Announces Polk St., Palo Alto Locations [~ ESF ~]
· Bauer Reviews Belcampo in Marin [~ ESF ~]
· Belcampo Opens, Serves Up Meaty Goodness in Larkspur [~ ESF ~]