hot campo summer

07.13.2024

Welcome to Season Five, Part VIII.

Join us for another golden hour dinner at Campo! Tonight's menu features our passion for wood-fired proteins and seafood-forward dishes, showcasing flavors from around the globe. This evening, we're highlighting the rich and vibrant tastes of Spanish and Mexican cuisine.

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Special of the Night :

Pork Jowl Taco: Grilled pork jowl marinated in a rich recado de chiles, served with a smooth Peruvian bean purée, and topped with crispy pork cracklings for an added crunch. A flavorful fusion of textures and tastes that will start your meal.

Menu Highlights :

Pulpo con Arroz: Spanish-inspired dish perfect for seafood lovers, featuring tender octopus and squid. We combined the rich taste of sofrito—a savory mix of tomatoes, onions, and peppers—with squid ink to create a one-of-a-kind bite.

New York Steak: A premium cut that's a nice change from our classic ribeye offering. This 15-day dry-aged steak is paired with a caramelized cauliflower purée and accompanied by rich bone marrow. Enhance your bone marrow experience with a sherri luge, ensuring no flavors go to waste.

Uly & Adri’s Drink Recommendation :

Strawberry Whiskey Smash: Freshly muddled strawberries blend with bourbon whiskey to create a smokey, sweet, and refreshing drink.

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

- Uly + Adri

UP NEXT: SUMMER NIGHTS AL FRESCO WITH OUR FRIENDS AT GUERRILLA TACOS. IN THEIR OUTDOOR DINING SPACE ON FRIDAY, JULY 26. TOGETHER, WE WILL BRING A ONE-TIME MENU FOCUSED ON WOOD-FIRED COOKING, LOS ANGELES FLAVORS, AND SEASONAL INGREDIENTS. BOOKING AVAILABLE VIA RESY.

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