Manager: Chrissy Anderson
Head Chef: Maiki Le
Pastry Chef: Courtney Reed
Head Butcher: Alex Jermasek
Waiters: Hannah and Michael
For good old American farm food, Belcampo is the place to go; bringing the tastes and personality of their farm straight to your table. Simple ingredients with an emphasis on quality and integrity create amazing meals for a memorable brunch.
The drinks are all well made showing creativity, innovation and personality. The Paczki and Grilled Banana Bread were great dishes to satisfy your sweet tooth (sorry mom, but they out did your banana bread). The Cobb salad is the best I’ve had and one I will always remember. You can’t go wrong with the Eggs Benedict or Grilled Beef Brisket as they are both excellent in their own category. The Chivito Sandwich is no joke the best roast beef sandwich I’ve had to date. I also can’t remember having a better constructed simple cheeseburger. The Breakfast Burger was so epic it’s hard to forget that one too. Nothing really stands out for the sides, unless you feel creative and mix stuff together like I did. Breakfast Biscuit anyone? The Roasted Brussels Sprouts are the best item in the “Vegetables” section.
Service here is good. They are quick to make the drinks and always make sure you have a full glass of water. They do a good job with catering to when you want certain dishes to come out, and they are always quick to remove any finished plates. Important to note, I usually came in right when the brunch started so the place was hardly busy. You could have a different experience if you came in during the brunch rush.
Coming in between 10:30-11am, I always got the pick of the litter when it came to where I wanted to sit. I also pretty much had my own personal waiter since there were only two waiters and a bartender to tend just me and maybe a two other tables. The staff was very nice and friendly. Hannah and Michael were the two servers I had during my visits and they were both great. They always made me feel at home and made sure to do everything they could to give me the best possible experience. The Pastry Chef, Courtney, was even nice enough to come out and talk about her Paczki, that were inspired by her polish boyfriend. So nice and friendly, I can see why everyone in the kitchen loves her.
Brunch Saturday and Sundays. The menu says 10:30-2:30 but there were talks about changing it to 11-2:30 since no one ever came in before 11
Paczki – Polish Doughnuts / pastry cream / stone fruit preserves / maple butter – $12 – 3 donuts make them $4/piece. Expensive donuts but boy are they good. One is stuffed with pastry cream, the other with stone fruit jam and one is plain. The cream filled ones are both amazing. The pastry cream doughnut has a great ratio of cream to pastry and brings back memories of carnivals. The maple butter is on the bottom of the plate and also in a side dish for drizzling which is a must. These polish doughnuts, which were inspired by the pastry chef’s Polish boyfriend, are made with a yeast leavened dough. The dough is light and fluffy and not overly sweet. Everyone at the table really liked these
Paczki – drizzled with maple butter
Paczki – Pastry cream with maple butter drizzle
Grilled Banana Bread – candied walnuts / honey / vanilla crème fraîche $12 My mouth is watering just thinking about how good this was. Simple ingredients done right took this banana bread to a whole new level. Grilling it was a great touch, creating a slightly crunchy layer. If you like banana bread, this will not disappoint. I’d say this is ordered more than the Paczki. Crème Fraîche [krehm FRESH] is a matured, thickened cream with a slightly tangy, nutty flavor. The thickness coming from being made with unpasteurized cow’s milk where the bacteria in the milk thickens it naturally over the course of 8-24 hours
Leafy Greens Salad – Oak leaf lettuces / snap peas / sherry mustard vinaigrette – $8 half / $12 full… add seared sirloin steak $6 – You can add chicken or steak to any of their salads. I thought this would be a good salad to add the steak to because it is pretty simple. This is the full order. Not a fan of half orders of salads. The steak on here was great. I’m usually not a fan of seared steak since the middle tends to be medium rare but given the quality of meat Belcampo uses I knew this was the preferred method. You definitely don’t want to overcook really good meat. The steak, despite being undercooked, was tender enough to cut with my butter knife which was impressive. The outside was perfectly seared and nicely salted to bring out the full flavor of the high quality meat. Salad is nice and light and with the hint of mustard flavor in the dressing, acts as a great companion to the steak
Kale & Avocado Salad – baby kale / avocado / roasted red onion / pecans / red wine vinaigrette – $13 half / $16 full …add grilled chicken $5 – Going with the full order again. Given the ingredients in this salad, I thought the grilled chicken would be the perfect topping. I’m usually not a fan of kale salads but this was good. It had enough dressing to defuse the bitter kale. I liked the big chunks of pecans, the lightly roasted red onion and the chicken was perfectly grilled. This would even be a good salad without the chicken. Highly recommend for the vegans
Cobb Salad – chopped romaine / mizuna / egg / avocado / cherry tomato / bacon / Pt. Reyes blue – $15… add grilled chicken $5 – This is it. The new gold standard for cobb salads. Big enough to share but you won’t want to. The best one I’ve ever had, no joke. If you enjoy cobb salads, order it and see what I mean. The bacon is amazing. It’s thick cut, crispy, but not overcooked. They got me hooked on the grilled chicken last salad and it’s a great add on to the cobb. The tomatoes are plump and lightly seasoned with salt and pepper. The egg on top is hard boiled to perfection, in my opinion, where the egg is a runny, custard consistency. The blue cheese on this has changed my opinion of blue cheese. I now have to say I’m not a big fan of “cheap” blue cheese. Because Pt. Reyes’ award winning blue cheese made with raw cow’s milk tastes great. It does have a strong blue cheese flavor but it’s also sweet and creamy and pairs well with the other ingredients
Butcher’s Breakfast – Two sunny up Belcampo eggs/ bacon / breakfast sausage / home fries / Texas Toast – $18 – Hard to knock a dish that’s smiling at ya, but at $18 this dish is slightly overvalued considering you only get one piece of bacon and sausage. But if price is of no concern, go for it because it’s a solid plate. The Texas toasts is buttery, soft & crunchy. The bacon and sausage are cooked very well, just enough to be crispy but not enough to be burnt. Me being a sandwich guy, I had to make an open faced sandwich by cutting the eggs in half and slicing the sausage open so I could top it on the toast. Delicious
Veggies & Grits – sautéed baby broccoli & mushrooms / two sunny-side up eggs / grits & Parmigiano – $15 – I liked that the grits was thicker and chunkier than a creamy shrimp and grits. It was a lot easier to eat this way and provided a solid base for the veggies and eggs. The grated parmesan provides a rich, sharp cheese flavor that compliments well with the grits, broccoli and mushrooms. This is a nice and light dish for you grit fans. Parmigiano is Italian for Parmesan [PAHR-muh-zahn] and is classified as a grana (“grain”) cheese referring to its granular texture. Parmigiano doesn’t meet Protected Designation of Origin (PDO) requirements for Parmigiano-Reggiano including areas of production, what the cow’s ate, the length of age, etc.
Eggs Benedict – smoked pork loin / English muffin / poached eggs / Hollandaise / salad – $18 – The smoked pork loin sets this apart from any eggs benedict you’ve had in the past. It’s thick, fatty and meaty. Usually, I think canadian bacon is too thin to hold any ground against all the sauce coming from the hollandaise and egg yolk. The thickness of the pork loin creates a better ratio of bun-meat-sauce-eggs. The toasted english muffin gives a nice crunch at the beginning. An excellent Eggs Benedict in my opinion. Eat the salad last because then you can use the extra sauce from the benedict to mix in the salad as a dressing. Pork loin meat is taken from both sides of the backbone from the shoulder to the leg
Grilled Beef Brisket / Morning Glory Fizz – soft-boiled egg / sweet potato hash / watercress / au jus – $21 – Brisket was so tender you could cut it with your butter knife. It was cooked beautifully with a charred and crispy outer layer. The hash included red peppers and onions. I love sweet potatoes but I wish they were cooked a little more to bring out more sweetness. The au jus makes a great sauce to bring everything together. It’s runny but the hash and meat help soak it up making everything more rich. Au Jus [oh-ZHOO] is a French phrase describing meat served with its own natural juices. Morning Glory Fizz: Famous Grouse blended Scotch whisky / lemon juice / Belcampo Farms egg whites / absinthe / soda water… $12 – Absinthe [AB-sinth] is a 136 proof bitter thought to be liqueur but is technically a spirit since it’s not traditionally bottled with added sugar. The high percentage of alcohol is why it is usually diluted with water which turned it from green to milky white. Being made with wormwood, anise, and fennel, it’s also considered to be an aphrodisiac. The potency led it to be considered habit forming and hazardous to one’s health. Absinthe is prohibited in many countries and was banned in the U.S. in the early 1900’s until recently
Belcampo Cheeseburger – butter lettuce / caramelized onions / house sauce / Grafton cheddar / Bread Bar brioche / fries… $18 – A gourmet version of a classic. Sometimes the more simple a burger is, the better it tastes and this cheeseburger is no exception. A perfectly constructed burger where all the ratios are on point. The order of construction starting at the top goes bun-house sauce-lettuce-onion paste-cheese-burger patty-house sauce-bun. Both the buns have a thin spread of the house made sauce that still oozes with the first bite. The caramelized onions make a thick paste that sticks wonderfully to the melted cheese and helps hold the lettuce in place. The sesame seed bun is a classic and ultra soft. The meat is cooked perfectly at medium to make it juicy but not enough to make the bun soggy. Not sure what they put in the house sauce but its delicious and helps create on amazing burger. The fries are great too, thin and slightly crunchy. Served with a half and half dish of their homemade dirty ketchup and aioli. Their dirty ketchup is certified organic and the ingredients are: water, tomato paste, brown sugar, red wine vinegar, white wine vinegar, molasses, salt, and spices
Breakfast Burger – Grafton cheddar / bacon / caramelized onions / fried egg / hollandaise / fries… $22 – Breakfast burgers are the best. Egg and bacon on a burger, great combo. This is definitely one of the more popular brunch dishes served here and now I know why. This burger is a beast and is going to require your hands getting a little messy. Make sure to ask for extra napkins because this burger is literally finger-licking good. The bacon used on the burger is their english bacon which is a thicker cut; kind of like a cross between bacon and ham. The chef recommends medium rare for all the burgers which is 130º. I like mine cooked medium which is a 5-10º difference. At medium the burger stays juicy with no signs of blood. With the burger juice, runny egg yolk, and hollandaise, expect to have a saucy plate when you’re done and then soak it up with the fries. Perfect
Chivito Sandwich – roast beef / ham / mozzarella / chimichurri / aioli / pickled onions / peppers / fries… $16 – Unbelievable. If you think Arby’s has the best roast beef sandwich, just wait. The buttered and salted baguette sets the boundaries with its grilled and pressed crunchy exterior. The force created by the pressing melts everything together to create a complex mouthful of tender meat, gooey mozzarella, chimichurri, aioli, peppers and onions. Everything combines wonderfully to make this sandwich something I’ll never forget. Well done Belcampo. Chimichurri is a thick herb sauce that is to Argentina what ketchup is to the U.S. It contains olive oil, vinegar and finely chopped parsley, oregano, onion and garlic. It’s then seasoned with salt, cayenne and black pepper
Greek Yogurt & House Granola – pistachio / dried cherries / flaxseed… $8 – A good option for vegetarians. It’s a smaller dish but a good portion for one person. The ratio of yogurt to granola is good but it could use a little more granola or some berries. The greek yogurt is nice and thick. Not sure why whole flaxseeds are used. They are so small you can’t bite into them providing no flavor or nutrition. Probably just a marketing ploy to make it sound healthier. Not listed are the cashews, raisins and sunflower seeds which are a nice addition
Grilled Fitzgerald’s Peach – honey / smoked Maldon sea salt… $4 – This peach was a little disappointing. The peach wasn’t ripe and the grilling didn’t bring out enough of the sugars so it was a little bland. The honey couldn’t make up for the lack of sweetness a nice juicy, ripe peach naturally provides. A ripe peach could make this worth ordering so you’ll have to take the gamble on whether you get a ripe one or not
Roasted Brussel Sprouts – house chorizo / tequila / apple cider vinegar… $9 – This is their best vegetable side dish. If you are eating with a group, I’d definitely order this (given everyone is a brussel sprout fan of course). The outside edges are slightly charred and crispy which I love. The inside is cooked through and soft. The chorizo is spicy and adds a lot of flavor. I’ve never had chorizo on brussel sprouts before so this was a unique experience. The tequila and apple cider vinegar helps bring everything together and the combination of flavors in this skillet are delightful
Grilled Asparagus – burrata / tomato vinaigrette / opal basil / olive oil… $10 – Put burrata on any vegetable and it’s going to be good. The creamy and sweet cheese balances well with the tomato vinaigrette. A variety of textures and consistencies make the nicely seasoned asparagus way more enjoyable. It’s a hard dish to share having to cut the asparagus and evenly disperse the cheese, but it would make a nice companion to any of the burgers or sandwich
Side Spread – Home Fries ($5) / Bacon ($4) / Belcampo Egg ($3) / Breakfast Sausage ($4) / English Bacon ($4) / Garlic & Chive Biscuits with lardo & butter ($6) – The home fries are nicely cooked with rosemary, sage and garlic. They’re slightly crispy on the outside with a soft center. The thick and fatty english bacon goes great with the potatoes. The belcampo egg has nice runny yolk that pairs great with the biscuits and some bacon
Clash of the Sides – Using my imagination with the sides, I created breakfast biscuits with a bacon and sausage hash. One biscuit with the butter and the other with the lardo. The biscuits are buttery and flaky on the inside with a hard and crunchy exterior. They are thick enough to hold the ingredients together. I used the english bacon with the biscuits since it is thicker and more like a ham providing a better meat to bun ratio. I really enjoyed the breakfast biscuits and I love mixing breakfast potatoes with bacon and sausage so the hash was really enjoyable for me too
Kentucky Breakfast – Elijah Craig 12yr / lemon / Belcampo Farm egg whites / house-made apricot preserves… $12
Ramos’ Cereal Milk – Ford’s gin / lemon / lime / Fruity Pebbles cream / egg white / soda water… $12
Snapping Turtle – Herbal infused gin / clarified tomato juice / horseradish oil / celery ice cubes… $14 – If you aren’t a horseradish fan, do not order this. The oil is highly concentrated and was a little too potent for me
Basque Sangria – Floc de Gascogne / fresh orange juice / lemon juice / freeze-dried fruits… $12
Local Anesthetic – Denizen 8yr rum / house-made coconut cream / orange & tangerine juice / pineapple / nutmeg… $10
House Bloody Mary – Belcampo Meat Co. bacon & cracked black pepper vodka / clarified tomato juice / spice / celery ice cube… $14
Irish Coffee – Jameson Black Barrel / brown sugar / Sight Glass coffee / hand-whipped cream… $12