The restaurant highlights a menu of flavorful, modern dishes, spearheaded by head chef Maiki Le, who showcases plates that emphasize the organic, humanely-raised meat from Belcampo Farms in the Shasta Valley.
The Santa Monica outpost – the second in Los Angeles after the original at Grand Central Market – features the brand’s first dessert program, led by pastry chef Courtney Reed.
There is also a full bar, with a selection of innovative drinks, prepared with fresh ingredients from Belcampo Farms, such as fresh grasses, herbs, and seasonal fruits. And Belcampo’s old-fashioned butcher shop offers value-added meat that is 100% organic.
Carnivores, the meat-minded...
Mutton Chop, English peas, pomegranate molasses & mint chutney; Goat Tartare Ancho chile, lime, hoja santa, & mizuna; Grilled Pork Sausage five-spice coiled sausage with mashed Yukon potatoes & sautéed spring onions, fava beans, and mustard greens; Yogurt Panna Cotta tarragon, cassis puree, peppercorn tuile
El Presidente Daiquiri - Denizen 3yr, Vermouth de Chambery, fresh lime juice, Combier, grenadine