About an hour before meeting Chef Mark Hopper, I get an email from his publicist. “FYI,” it says, “Chef HATES the last meal question”—referring, of course, to the one of my ten questions wherein I suggest the chef in question has killed his or her sommelier, found his or herself on death row, and must decide on a final meal.
“I really fucking love it.” So says recent Bay Area-transplant Adam Tortosa of San Francisco. And why wouldn’t he? Tortosa will soon be the executive chef at 1760, the eagerly anticipated (July, says a rep), more casual spinoff from the celebrated team behind Acquerello.
Meat ranch first, butchery second, and restaurant third, Belcampo U.S. has left no detail untended, from the CCOF-certified Mt. Shasta pastures to the processing plant for which Temple Grandin consulted, to—with the opening of Larkspur’s Belcampo Meat Company—the grind of the swoon-worthy burger.
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