By Elena Kadvany
E-mail Elena Kadvany
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I am a perpetually hungry twenty-something journalist, born and raised in Menlo Park and currently working at the Palo Alto Weekly as education and youth staff writer. I graduated from USC with a major in Spanish and a minor in journalism. Though my first love is journalism, food is a close second. I am constantly on the lookout for new restaurants to try, building an ever-expanding "to eat" list. As a journalist, I'm always trolling news sources and social media websites with an eye for local food news, from restaurant openings and closings to emerging food trends. When I was a teenager growing up in Menlo Park, I always drove up to the city on weekends with the singular purpose of finding a better meal than I could at home. But in the past year or so, the Peninsula's food culture has been totally transformed, with many new restaurants opening and a continuous stream of San Francisco restaurants coming south to open Peninsula outposts. Don't navigate this food boom hungry and alone! Feed me your tips on new chefs and eats and together we'll share them with the broader community.
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Burgers, cheesesteak, fries and more are back on the menu at Belcampo Meat Co. in Palo Alto.
The
ultra-sustainable butcher shop stopped serving hot food items about two-and-a-half years ago at Town & Country Village.
Belcampo decided to restore the hot menu due to customer demand, a Belcampo spokesperson said.
Sandwiches with slow-braised lamb, left, and pulled pork served at Belcampo in Palo Alto in 2014. Photo by Ciera Pasturel/Palo Alto Weekly.
Mains on the new
menu includes a turkey burger, lamb burger, fried chicken sandwich, Philly cheesesteak, barbacoa burrito and banh mi bowl with pulled chicken. There are also three salads and sides, including French fries and crispy broccolini served with lemon and chili.
The hot food will be available daily from 11 a.m. to 7 p.m.
Belcampo
opened in Palo Alto in 2014. Belcampo raises all of its animals at a farm in Mount Shasta and uses a 20,000 square-foot slaughterhouse designed by renowned animal science doctor Temple Grandin. They are handled humanely in accordance with rigorous Animal Welfare Association standards.
