After opening its first restaurant-retail meat shop last spring in Larkspur, Belcampo Meat Co. has been on a rapid roll.
Since then, it has opened in speedy succession in San Francisco, Los Angeles, Santa Barbara, and just four weeks ago in Palo Alto’s Town & Country Village.
Shortly, Santa Monica will get the largest outpost of the farm-to-table meat company with a butcher shop plus a restaurant that will boast a full bar, as well as 90 seats. A lease also has been signed for a location in West Hollywood.
Belcampo is on a fast-track mission to prove that sustainable not only can be profitable, but feasible on a large-scale.
It is the brainchild of Todd Robinson, a Wall Street veteran with deep pockets; and Anya Fernald, a California-native and long-time locavore entrepreneur. She may look familiar from her previous appearances as a judge on “Iron Chef America” and as the founder of the Eat Real Festival in Oakland.