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


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),

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),

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

Hippie Food

Here's a new book for your kitchen. San Francisco Chronicle food writer Jonathan Kauffman'sHippie 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;

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