Belcampo is notable as much for its revolutionary business model as it is for its food. Its owners operate a meat company of the same name, which means they control every aspect of the supply chain — from the farming of the animals through the slaughtering process, the distribution and the sale to the consumer. Whether you’re buying their cuts from their butcher counter or in one of their restaurants, rest assured these folks really know their meat — which is all very nice, though it would matter less if it weren’t for the fact that their product is also delicious. The burger, best enjoyed while sitting at the counter of Belcampo’s Grand Central Market stall with the sounds of downtown L.A. swirling around you, is a thing of great beauty, simple yet greasily decadent. At the Santa Monica outpost, in a large room with a serious cocktail bar, you can get tartare made from beef, lamb or goat, and giant steak dinners that vary from night to night in terms of cut and price. This is a restaurant that serves as a front for indoctrination: The higher-ups at Belcampo are betting on the fact that, once you taste meat of this quality cooked incredibly well, you’ll never go back to the cheap, mass-produced stuff again. They’re probably right. —Besha Rodell
Read our Belcampo feature.