have yourself a merry little holiday

12.09.23

Welcome to Season Four, Part XVI – the finale.

Closing out this year thankful for the good, bad, & ugly. Season Four has been one hell of a ride and keeping us on our toes every step of the way. Tonight we embrace our sunny California winter with a rich and hearty menu. Filled with our version of comfort food and sprinkled with a dash of holiday cheer.

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 :

Giving our mushroom risotto and pork belly some love tonight.

A classic rendition of risotto, accompanied by wild mushrooms and truffle cream. Add a piece of bone marrow and indulge with us this winter.

Inspired by Italian Porchetta, we bring you a new rendition of pork belly. Enjoy a thick and tender serving of pork belly, which has been slow roasted and charred on the grilled. Fennel pollen is bringing all the flavor and creamy polenta is giving you a warm hug. Chicories sourced at the South Pasadena farmer’s market.

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 pair it with a large piece of bone marrow and chimichurri.

BONUS BONUS: If you love a good time, find a server for a bone marrow luge with sherri.

Uly & Adri’s Drink Recommendation :

Find yourself in a winter wonderland with an Espresso Martini and Earl Grey + Elderflower Gin (Earl’s St. Ger-Gin).

Have a drink, share a plate, and enjoy.

PS: CAMPO SHIRTS ARE NOW ON SALE AT OUR HOST STAND. GRAB A STOCKING STUFFER ON YOUR WAY OUT.

- Uly + Adri

Tag and follow us on @campoecarbon.

Learn more about us at our story.