Belcampo’s flagship restaurant in Oakland’s Jack London Square may have only opened last month, but the soaring, 7,000-square-foot spot is already packing in the crowds, hankering for its menu focused on the company’s own sustainable meats.

Other restaurants may source sustainable products. But Belcampo takes that much further. It owns its own 25,000-acre ranch at the foot of Mt. Shasta, where it raises all its own organic, grass-fed beef, lamb, pigs, chickens, turkeys and other animals. It also owns its own USDA-certified slaughterhouse, as well as its own restaurants and butcher shops. That means there is never any middle man involved nor breaks in the supply chain. It’s as farm to table as you can get.

The Jack London Square locale is an ideal one with lovely waterfront views, and mere steps from Belcampo’s corporate offices.

On a recent Sunday evening, I dined as a guest of the restaurant.

It’s a lively venue with a large bar with plentiful seats and a lounge area. The main dining room is framed by huge windows that let in a lot of light on a summer day.

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