Clove and Hoof

About the Business

Specialties

large portioned meals /Sandwiches that you can eat here or to go.

History

Established in 2014.

Clove and Hoof has been a work in progress since John and Ana met in 2009 opening a tiny pop-up restaurant with three other friends in West Lake Tahoe. After working through the summer in the kitchen together, they moved to the Bay Area where John continued working in restaurants and Ana found herself selling meat at a farmer's market stand. They had an opportunity to open another restaurant in San Luis Obispo, and during this time Ana took off to Fleisher's in New York to complete a whole animal butchery apprenticeship. Together they grew the passion of someday opening a butcher shop and restaurant and traveled to France to learn a bit of charcuterie in the beautiful countryside with Kate Hill and Dominique Chapolard. After their return, John worked with 4505 Meats in San Francisco while Ana forged ahead and started what would become Clove and Hoof. The two finally opened doors at 4001 Broadway in November, 2014.

Meet the Business Owner

Business owner information

Ana G.

Business Owner

Ana is co-owner and founder of Clove and Hoof.  She has been involved in agriculture since her middle and high-school years when she was involved with 4-H, from her local chapter in Lamorinda through to the national levels.  After high school, she continued her education at Cal Poly State University where she attained her B.S. in Agricultural Business Management with a concentration in Hospitality Management.  After a few years in Corporate America she left after personal health discoveries inevitably led her to learning more about well-raised meats and organically-raised produce.  Analiesa co-founded Clove and Hoof (www.cloveandhoofoakland.com) to spread the passion regarding artisan butchery and appropriate agricultural practices.  Events, workshops and trips will bring attention to many issues in and around politics in agricultural production today as well as the extremely fun side of rearing animals, butchering, preparing and consuming the meats.