bold tastes of sgv
10.21.23
Welcome to Season Four, Part XV.
Tonight, we bring you a menu that pays homage to the vibrant flavors of San Gabriel Valley. To us, it’s a space where food should be fun, not too fussy, but still elevated. As we begin to wrap up Season Four, we are excited to announce a music & food festival is on our horizon. Join us in the historic core of Arts District on November 11th. We will be on a food line-up with other talented chefs for LA3C. Tickets and more info can be found here.
We are Ulysses and Adriana, the creators of this pop-up dinner concept that grew from our love of Baja MX. Our approach is to use what is available to us and make it the best version possible. We believe a successful dining experiences consist of equal parts food and ambiance. Tonight is the culmination of our culinary and interior design backgrounds coming together.
Menu Highlights :
Our special tonight is a Double-Cut Pork Chop. Inspired by our date nights around town, pork chops at the top of our list are Redbird & Chi Spacca. Blending our favorite elements of the two, our pork chop is fennel and pepper crusted. Grilled over our Santa Maria and dressed with balsamic and mustard seeds. Accompanied with farmer’s market chicories; escarole which has been charred and fresh mustard frill.
An honorable mention for our dry-aged ribeye. Always a classic on our menus since day one. We have found the perfect marbled ribeye steak we are proud to serve. If that isn’t indulgent enough, we are serving it with a large piece of bone marrow and chimichurri.
Uly & Adri’s Drink Recommendation :
Try our newest drink, a cucumber martini for a light and refreshing pairing to your meal.
For our tequila lovers, we recommend the Campo Sunrise. A spicy chamoy and tajin rim, with Espolon tequila and strawberry flavors.
We hope tonight leaves you inspired, and excites you to come back with a friend.
Have a drink, share a plate, and enjoy.
- Uly + Adri
Tag and follow us on @campoecarbon.
Learn more about us at our story.
