First Look: Belcampo Meat Co. San FranciscoBy Virginia Miller | June 17, 2014 By Virginia Miller | June 17, 2014
Belcampo Meat Co. has finally brought its enviable butchery program and meat-forward menu to Polk Street in San Francisco. Compared to the California chainlet's other storefronts in Larkspur Landing and at markets in Downtown LA and Santa Barbara, the Russian Hill outpost is definitely on the more elegant side. The front butcher shop sells beautiful meats and eggs, direct from Belcampo Farms in Gazelle, Calif., while the narrow, wood-lined restaurant is sunny under giant windows. Both the vivid periwinkle blue booths and the brown menus are made with leather from Belcampo's own cow hides.
Helmed by Belcampo CEO Anya Fernald and Chef Chris Gerwig (A16, NYC's defunct Pulino's), the San Francsico menu is minimal with its seasonings, allowing the pure flavor of its meat to shine through. On that note, Belcampo raises free-range, heritage-breed cows, pigs, chickens, sheep, goats, rabbits, ducks, geese, etc. — any of which may make an appearance on the menu at any given moment. For now it's dinner only but brunch and lunch will eventually kick in, and beer and wine offerings should be available in the next two months. In the meantime, check out some early decor and menu highlights based on our visit just after Friday's grand opening. 1998 Polk St.