Belcampo CEO and co-founder Anya Fernald has headquartered her company in Oakland for years now, but to dine on items like Belcampo’s popular burgers, customers have had to visit retail and restaurant spaces elsewhere (Belcampo operates in locations like Larkspur, SF, and LA). That all changes on July 2, when Belcampo opens its serious new retail flagship with a large butcher shop, full-service restaurant, and bar in Jack London Square. There’s room for 230 diners at the 7,000-square-foot space (including 100 seats on the patio) at 55 Webster Street, where brunch, lunch, and dinner will be served.
To helm the new restaurant, Fernald brought chef Brett Halfpap up from Santa Monica’s Belcampo location. His menu will highlight meat raised on the company’s Shasta Valley farm: Options include classic beef tartare (with Belcampo sirloin, of course, and even Belcampo eggs), duck confit poutine (yes, Belcampo also raises ducks) and Belcampo lamb shawarma. One particularly attention-grabbing order: 100-day dry-aged burger (with raclette cheese, caramelized onions, whole grain mustard aioli, and arugula).
A full liquor license and central bar will ensure that Belcampo’s Oakland diners don’t go thirsty. Josh Goldman of Soigné Group designed the drinks (Goldman’s Soigné partner, Julian Cox, just migrated to San Francisco, joining the Tartine Manufactory team), and his cocktails include a Champs Élysées with Pierre Ferrand 1840 formula cognac, Green Chartreuse, lemon juice, and Angostura bitter. Finally, customers who want to cook their meat at home can visit the 12-foot butcher counter for prime cuts (and even occasional meat demonstrations).
Starting July 1, Belcampo Oakland will be open 11 a.m. to 10 p.m. Monday to Thursday, 11 a.m. to 11 p.m. Friday, and Friday, 10 a.m. to 11 p.m. Saturday, and 10 a.m. to 10 p.m. Sunday, with weekend brunch from 10 a.m. to 3 p.m. The butcher shops’s daily hours are 10 a.m. to 10 p.m.