I first fell in love with Belcampo’s burgers several years ago at their butcher shop inside the Grand Central Market in downtown Los Angeles. And now at their Santa Monica butcher-shop cafe, the burger is next-level. It’s not a big burger. Rather just the right size. The meat is dry-aged 21 days and ground to order onsite. The hand-cut fries are cooked in beef tallow. This is one hell of a burger and fries. And a really cute dining room behind the butcher counter to boot. I love this place.
Brad A. Johnson is a writer and photographer specializing in food and travel. His work has been honored by the James Beard Awards, the Lowell Thomas Travel Journalism Awards, the pdn Food Photography Awards and others. Based in Southern California, Brad currently serves as restaurant critic for the Orange County Register.