Meat on a grill.
Such a simple image.
And yet...
It’s just so...
So incredibly beautiful...
Ponder the carnivorous magnificence of Belcampo Meat Co., a butcher shop and restaurant with all meat from its own farm in Mount Shasta, open now on the corner of Polk and Pacific.
There are two reasons you’d want to come here. Well, eight reasons if you count flat iron steaks, cheeseburgers, chicken, lamb belly, duck sausage and whole fried guinea hens as reasons.
But we’ll stick with two.
Reason the First: Your grill is getting nervous.
July 4 is coming. Lots of Sunday cookouts are coming. Plus it’s Friday the 13th today. It really needs you to make it feel better. It needs you to hit the old-timey case full of everything you need. Except eggs. No, this just in: eggs are present and accounted for.
Reason the Second: You’ve got a dinner date and a bottle of red.
You’ve got an overpowering desire to tuck into a leather booth (why, yes, the leather did come from Belcampo cows, too) and let the chef from A16 and Pulino’s get you some flat iron steak with smashed potatoes and a red wine vinaigrette. It’s BYO for now.
But they’ll handle the vinaigrette.
Such a simple image.
And yet...
It’s just so...
So incredibly beautiful...
Ponder the carnivorous magnificence of Belcampo Meat Co., a butcher shop and restaurant with all meat from its own farm in Mount Shasta, open now on the corner of Polk and Pacific.
There are two reasons you’d want to come here. Well, eight reasons if you count flat iron steaks, cheeseburgers, chicken, lamb belly, duck sausage and whole fried guinea hens as reasons.
But we’ll stick with two.
Reason the First: Your grill is getting nervous.
July 4 is coming. Lots of Sunday cookouts are coming. Plus it’s Friday the 13th today. It really needs you to make it feel better. It needs you to hit the old-timey case full of everything you need. Except eggs. No, this just in: eggs are present and accounted for.
Reason the Second: You’ve got a dinner date and a bottle of red.
You’ve got an overpowering desire to tuck into a leather booth (why, yes, the leather did come from Belcampo cows, too) and let the chef from A16 and Pulino’s get you some flat iron steak with smashed potatoes and a red wine vinaigrette. It’s BYO for now.
But they’ll handle the vinaigrette.
