A crudo dish from the recently revamped menu at Serpentine. (Courtesy of the restaurant)

Belcampo Reopens on Polk Street, Serpentine Celebrates 10 Years + More Tasty News

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All the news that's fit to eat.

Belcampo's Back

The Polk Street butcher shop dedicated to all things meat has reopened to unveil an expanded selection of grab-and-go items—think soups, stocks, ready-to-cook meats, and fresh salads. The adjacent restaurant's menu, meanwhile, has been streamlined and burgerfied: Order 100-day dry-aged burger topped with raclette cheese, caramelized onions, and whole grain mustard aioli. // 1998 Polk St (Russian Hill), belcampo.com


New Chef, New Menu, Who Dis?

Serpentine, the restaurant that basically pioneered the Dogpatch, is celebrating its 10th anniversary with a bang thanks to a recent renovation and an all new chef/owner. over the past 15 years, Tommy Halvorson has sharpened his knives in Bay Area kitchens including Gary Danko, Chez Panisse, and Bix; at Serpentine, he will add southern subtleties with a continued focus on seasonality and high quality ingredients. You might find a starter of Jimmy Nardello and padron peppers stuffed with pimiento cheese, or a spicy-vinegary take on Nashville-style hot chicken for your main. Regulars will be happy to know that the burger remains. // 2495 3rd St (Dogpatch), serpentinesf.com


Harvest Party!

On Sunday September 24th, Sonoma's Ram's Gate Winery will host its annual harvest celebration with a pig roast, an oyster shucking class and, of course, plenty of wine to wash it all down, including the estate-grown pinot noir, chardonnay, and pinot blanc. // 28700 Arnold Dr (Sonoma). Get tickets here.

All Stars

Join Anthony Myint (Mission Chinese Food, The Perennial) and J. Kenji Lopez-Alt (The Food Lab, Serious Eats) as they team up to serve dinner at Healdsburg's beloved Shed. The four-course collaborative meal will center around environmentally progressive ingredients and will explore, through food and dialogue, concepts such as "Fried chicken as an environmental act," "Meat mixology: a taste test," and "Feedlot to grass fed 2.0 and everything in between." All attendees will receive a signed copy of Lopez-Alt's book, The Food Lab, and a portion of the night's proceeds will go to Zero Foodprint. // 6-9pm, September 27th, Shed, 25 North St (Healdsburg); tickets ($160) are available at healdsburgshed.com.

Hippie Food

Here's a new book for your kitchen. San Francisco Chronicle food writer Jonathan Kauffman's Hippie Food: How Back-to-the-Landers, Longhairs, and Revolutionaries Changed the Way We Eat provides a narrative history of such crunchy-foodie things as the organic movement, the rise of co-ops, and the way once unconventional foods (think sprouts, tofu, and brown rice) have become part of modern American cuisine. Here Kauffman talk up his tome at SF's Main Public Library. // 6:30-8pm, Thursday, Sept. 28th, 100 Larkin St (Tenderloin); for event information go to sfpl.org; jonathankauffman.com.

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