Working his way up from dishwasher to line cook at the renowned Boulevard, fam ed chef and restaurateur Nancy Oakes gave him the ultimate blessing: “You have a great future ahead of you in this industry.” It was here in the Bay that he began to plant roots for his career. He began working at a taco shop before getting an invitation to work in San Francisco from a friend. While growing up, he appreciated cooking as a matter of necessity and nourishment it was about creating something delicious from basic pantry staples and uniting a family around a shared table.Ĭhef Gonzalo is a dreamer, and it wasn’t long before his strong spirit and interest in the kitchen took him North to Los Angeles to pursue a culinary career. He was taught to cook at a young age, his mother introducing him to the world of the kitchen when he was old enough to lend a hand.
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The space invites you to relax with live music at the 30-seat full bar and lounge, host events in the private dining area, or enjoy front-row seating around the open kitchen with a custom hearth, the heart and soul of Bellota.Ĭhef Gonzalo Tecuaque was born in Veracruz surrounded by the deep flavors and seafood-dominant cuisine of the coastal Mexican state. With a mix of both industrial and hand-crafted design elements, the 140-seat dining room captures the surrounding urban cityscape and channels an airy, Mediterranean setting. Located in a landmark building on the National Register of Historic Places, Bellota is part of The Absinthe Group, a collection of San Francisco restaurants and drinking establishments created by proprietor Bill Russell-Shapiro, led by operations director Eric Vreede. The all-Spanish wine list emphasizes small producers and growers, and features sherry on tap. The Spanish-focused cocktail menu from Jonny Raglin, Director of Bars at The Absinthe Group and co-creator of Comstock Saloon, features Spain’s cocktail of choice, gin tonic.
Inspired by the regional cuisines and traditions of Spain, Bellota has crafted an eclectic menu of meats grilled on a wood-fired hearth, inventive paellas, Old World stews, fresh seafood, medium-sized tapas, imported charcuterie and cheeses, as well as slow-roasted vegetable dishes.
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