Dedicated, Flavorful, & Bold

01.27.24

Welcome to Season Five, Part II.

After welcoming the New Year collaborating with JFOODO, we’re starting the year off on a creative high, beginning with the Chicharrón de Japanese Wagyu. Tonight we’ll be relishing in Chef Ulysses’ creative field, with new and timeless specialties. 

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Menu Highlights :

Inspired by the winter season and all its feels;

We’re bringing back the beloved Kimchi Carbonara, a dish well known in the 626, with a Campo twist; Fish Roe & Mentaiko. Our take on it includes scallions, 60 degree egg, and parmesan. “Rich and indulgent deliciousness” as described by Chef Ulysses.  

We are welcoming back the Dino Rib - the main event. Accompanied by caramelized cauliflower purée, pea tendrils, charred heirloom carrots, and a table side pour of our beef reduction.

Be ready to immerse yourself in a world of taste and exclusivity at Campo é Carbón.

Uly & Adri’s Drink Recommendation :

We have asked our star bartender to create a cocktail that celebrates Salvadores Mezcal Destilado con Tamarindo y Chiles. We present to you a Mezcal Negroni - tamarind and chile marry with the chocolate and bitter notes to create an elegant expression.

End the night with an Espresso Martini, that’ll take you directly to Winter Wonderland.

As always - have a drink, share a plate, and enjoy.

UP NEXT: CATCH US FEBRUARY 10TH WITH BIITE CLUB; A SPECIALIZED COMMUNAL DINING EXPERIENCE. MORE DETAILS TO COME.

REMINDER: CAMPO SHIRTS ARE NOW ON SALE AT OUR HOST STAND. PURCHASE FOR THE MEMS!

- Uly + Adri

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