Bone-broth cocktails, anyone? That’s exactly what you’ll find at Belcampo Meat Co.‘s San Francisco restaurant and butcher shop selling meats from their visionary farm. Their first drink menu launched Thursday, March 12, created by cocktail greats Jon Gasparini and Greg Lindgren, who opened Rye on the Road, Rye and 15 Romolo. Working with both low-proof drinks and Belcampo’s meaty elements, Lindgren and Gasparini’s cocktails ($12 each) are unique and gratifying, including a bone-broth toddy.
Walk with us through the initial menu, on offer in the intimate restaurant during lunch and dinner (no bar) or during apéritif hour in the butcher shop with free bites, including Belcampo’s just-launched salumi (soppressata or traditional: salt, pepper, garlic, red wine) stay tuned later this year for the release of their own culatello, a higher-end prosciutto. Consider this akin to an Italian (Venetian specifically) cicchetti hour of free bites with a drink, like the Belcampo Spritz (pictured top), a rosy-pink drink of house aperitivo (a blend of four to five vermouths, including a sweet and a dry vermouth and Sutton Cellars brown-label dry vermouth) topped with Prosecco, soda and an orange slice and partnered with rabbit rillettes and green strawberries on crostini.
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On a chilly night or even the many mild nights of this warm winter Belcampo’s hot Bone Broth Toddy will comfort. Utilizing fresh, daily bone broth from humanely raised and butchered Belcampo meats, the broth’s oils and lushness are complemented by the umami notes of Amontillado sherry, Belcampo’s savory, vinegar-based Shotgun Sauce, Calabrian chiles and sage, garnished with an aromatic sprig of rosemary and lemon zest.
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Escape from Alcatraz is a fine complement to Belcampo’s meat-heavy restaurant menu. Though light and easy to drink, it carries the elegance and weight of a whiskey cocktail, lovely with steak or duck. Cardamaro (a cardamom-heavy amaro), Sutton Cellars brown-label dry vermouth and aromatic bitters with a lemon twist play together in subtle harmony over a large ice cube.
Brunch just got a lot more fun with Boney Mary, a Bloody Mary twist jauntily garnished with a flag sporting a “Hello, my name is Mary” name tag. The base is barley spirit (Japanese shochu), bright with organic tomato juice, that lush bone broth, Belcampo Shotgun Sauce, horseradish, lemon, black pepper and spices. It’s savory and refreshing, perfect with biscuits and gravy or steak and eggs during brunch.
Another fantastic meat accompaniment is the layered Polka Dot cocktail, a drink that unfolds with different flavors as it sits. Byrrh (a red wine apéritif) mingles with juniper-infused vermouth, Manzanilla sherry and orange bitters. It starts bold with earthy, chocolate-orange notes, and becomes drier, the juniper coming through as you continue to sip.
Shims Cup (pictured top right) is a classic Pimm’s Cup minus the gin or hard alcohol and named after a shim or a low-proof cocktail (epitomized in SF local Dinah Sanders’ Art of the Shim book). This take on a Pimm’s (from Lindgren and Gasparini, who have longed served the best Pimm’s Cup in town at 15 Romolo) combines their fortified house blend aperitivo of dry white wines/vermouths, Punt E Mes sweet vermouth, orange and aromatic bitters, coriander, cardamom, juniper tincture, cucumber, ginger and seltzer. It’s an ideal daytime imbibement or way to kick off an evening.