Specialty Food Magazine is the leading publication for retailers, manufacturers and foodservice professionals in the specialty food trade. It provides news, trends and business-building insights that help readers keep their businesses competitive.
Issue link: https://specialtyfoodmagazine.epubxp.com/i/438836
BELCAMPO MEAT CO. Butcher shop and restaurant in Russian Hill. This new San Francisco location offers an upscale dining experience with handsome booths, bright blue tiled floors, and of course, a glim- mering deli case chock-full of organic, humanely raised meats from Belcampo's ranch and processing plant in Shasta County. The grass- fed, dry-aged hamburger justly deserves its praise, as does the beef tar- tar, served with an egg. With a butcher shop and restaurant all under one roof, Belcampo is introducing its customers to unique items like headcheese cemita (a torta), braised lamb belly, and beef heart meat- balls, which they can enjoy on-site or take home. belcampomeatco.com BUTCHERTOWN GOURMET A micro marketplace in Bayview. Xan DeVoss, owner of Fox and Lion Bread, and Barbara Gratta, founder of Gratta Wines, are joining forces to create Butchertown Gourmet in the Bayview neighborhood. The duo's "micro-market- place" features their respective signature offerings, bread and wine. A shared grab-and-go case contains sandwiches, coffee, basic grocery items, and foods that pair with bread and wine. To keep things lively, Butchertown Gourmet will offer space to a rotating vendor, who can sell products temporarily in the increasingly popular pop-up model. butchertowngourmet.com THE ITALIAN HOMEMADE Northern Italian favorites in North Beach. Alice and Mattia Cosmi sold their house in Italy, moved to North Beach, and within a year opened their cheery 15-seat cafe-deli that showcases the couple's beloved Northern Italian recipes from the Emilia-Romagna region. Fresh-made pastas, including an inventive gnocchi roll and generous squares of lasagna, are already favorites at the five-month-old store. The piadini classica, stuffed with pro- sciutto and mozzarella and prepared with a yeast-free dough, is a must-try. All items are available for takeout and select Northern Italian ingredients can be purchased. italianhomemadecompany.com LOCAL CELLAR Handpicked wine, beer, and spirits in the Mission. This tiny shop, hidden away in a residential neighborhood, is the FOOD HALL FETE Two more operations coming soon. I n 2015, San Francisco will become food hall central, with two more new openings worth waiting for. In February, restaurateur and chef George Chen will open China Live, a 30,000-square-foot culinary and cultural destination in the heart of Chinatown. His mission is to share the gastronomy of China with a market-driven restaurant, exhibition kitchen, and casual dining options, along with curated retail, prepared in an expansive state-of-the-art space. On the top level will be Eight Tables by George Chen, an elegant, intimate restaurant offering a seasonal 12-course Chinese tasting menu. For The Market Hall (not to be confused with the original Rockridge Market Hall), Los Angeles restaurateur Tony Riviera is creating an upscale grocery and restaurant concept that will be housed at the ground floor of the Channel Mission Bay development. Set to open this winter, The Market Hall will offer prepared foods with locally sourced produce, plus cheese, charcuterie, and retail beer and wine. Riviera's 60-seat, full-service restaurant will feature a menu of pizza, pasta, oysters, and small plates. Local Cellar PHOTO: LOCAL CELLAR WINTER 2015 103