Bell Street Farm is Los Alamos’ rising star with recent coverages from L.A. Times, Food & Wine Magazine.
Famous for its weekend brunch menu, the restaurant’s crowded shabby-chic atmosphere is regularly filled with locals and visitors. Even chef and owner, Amy Dixon, of The Baker’s Table (Santa Ynez’s local bakery) loves a plate of charcuterie and delectable cheese plate on a Sunday morning. Bell Street Farm’s owner, Jamie Gluck, is a bright personality who welcomes each guest with wide open arms. A lover of good food, Jamie found his way to Los Alamos, a quaint and pleasant town in Santa Ynez Valley, California. Items on his menu are French-influenced, wholeheartedly created by local produce and organic ingredients.
While you chow down meatloaf sandwich (San Julian grass-fed beef and pork meatloaf on ciabatta with house made tomato-harissa jam, mayo and arugula) or tamarind chicken salad (Huntsinger free-range chicken with celery, currants, apples, tamarind-curry mayo dressing and butterleaf on multi-grain bread) with an indulging cup of coffee or a glass of crisp wine, don’t forget, when Jamie opens the door, make sure to give a hug right back. Here’s our Q&A with owner, Jamie Gluck:
Q: How did you end up settling down here in Los Alamos?
Our friends in Los Angeles, Jane and Bob, bought a vacation getaway in Los Alamos and introduced us to this quiet, charming town in the heart of wine country. We fell in love and ended up buying a Los Alamos original 1882 farmhouse!
Q: What was the idea behind creating such a cozy yet fantastic restaurant like Bell Street Farm?
I grew up in my family-owned French restaurant, so I think that restaurants must just be in my DNA.
When visiting the local wineries, we would always make a delicious picnic to take with us…especially when visiting Demetria Estate off of the Foxen Canyon road. On our latest trip to France I was so inspired by the wine-store bistros in Paris. In these tiny wine shops you can eat in or get food for a lunch in Luxembourg Garden…that is when I thought, this is what our wine country needs!
Q: Describe a perfect brunch or lunch at Bell Street Farm. What dish would it include, drinks and dessert?
So much love and skill goes into the food at Bell Street Farm…it is hard to decide. The ingredients are as local and organic as possible. If I were eating in, I would most likely have our rotisserie pork sandwich on ciabatta roll with apple and jicama slaw. If I were going on a picnic I would take a charcuterie and cheese platter, a whole rotisserie chicken, a fresh baked baguette and bottle of Martian Ranch Rosé. Don’t forget one of our decadent pecan and dark chocolate bars. Yum!
Q: What do you love the most about a small town like Los Alamos?
What I love most are the people. This town has welcomed us with open arms. The residents and the local merchants have been amazing. A special treat has been that the local restaurants like Charlie’s, Quakenbush Café and Full of Life Flatbread have been super supportive. I love Los Alamos!
Q: What sort of “local flavor” do you input in the creation of the menu? Are there certain farmer’s market that you’ve built a great relationship with?
The local farmers have been absolutely instrumental in our concept. We are so proud and excited to feature the local produce, meat, poultry and dairy products…it truly is the key to everything we do at Bell Street Farm. If you go to the local farmers markets you can see firsthand why our food at Bell Street Farm tastes so good.
Q: You’re such a hugger, you obviously love life. What is it that you want people to remember when they eat at your restaurant and when they visit a place like Los Alamos?
I love life and I really love a life filled with good food, wine and friends! I guess I really want to advance the food philosophy that we practice. Bring it back to your home, your family…even your community. To quote my friend Clark and Full of Life Flatbread, “eat good food”.
Bell Street Farm is located: 406 Bell Street Los Alamos, CA 93440
