Burger Joint Celebrates Local: Brown Chicken Brown Cow
Venture off the main drag of Campbell Avenue and you’ll stumble upon Brown Chicken Brown Cow, also affectionately known as BCBC. “We like to celebrate local, we like to celebrate farm-fresh,” says chef owner and first-time restaurateur Chris Yamashita, who serves up craft burgers, sandwiches and salads.
Yamashita grew up in Silicon Valley and earned his cooking chops at local establishments ranging from Kyoto Palace to Cin-Cin. He also ran his own catering business.
“Silicon Valley always seems a large, grandiose place, but at the same time we have so many great local ingredients and resources around us,” he says. Yamashita sources much of his natural, organic produce from around the region, including grass-fed beef and free-range chicken.
Yamashita chose to open BCBC in Campbell because of the neighborly feel here. With a clean, minimalist dining room, a flat-top griddle in plain site, and not one but two shaded outdoor patios, you feel as if you’ve dropped in on a neighbor’s backyard barbecue.
“I like to explore food, and something I try to consistently do is introduce new flavors,” says Yamashita. He calls it “a modern dining experience in food.”
Burgers star here, especially the crispy prosciutto burger. “It’s almost a traditional burger with onions and cheese and bacon but we just kind of changed it, elevated it to celebrate it in a different way.” In Yamashita’s hands it’s transformed with melted brie and a slice of crisped prosciutto. This super juicy burger with the combination of the salty, crunchy prosciutto against the creamy, tangy brie works.
No order is complete without a side of aromatic, earthy truffle fries with grated grana padano or homemade BCBC chips.
BCBC offers a selection of local wines, including Burrell School and Jason Stephens. Most craft beers are from northern California. Yamashita recently added a happy-hour menu to the all-day and evening offerings.