Embracing Change

10.05.2024

Welcome to Season Five, Part XII.

As we get closer to the end of the season at Campo, we welcome changes and new faces to our team. Embracing change is a strength and necessity in the ever-evolving food landscape we live in. During times of change, we are reminded of our core goals when it comes to this pop-up: Creating a dining experience from an unexpected location with great food and ambiance at the forefront of it all. Tonight, we are excited to showcase another menu straight from our heart.

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Menu Highlights :

Lengua al Horno: A new dish on our line up for the night. The lengua has been slow cooked with beer, herbs, and aromatics. Finished in the wood oven to kick it up a notch. Accompanied by a tomatillo milpero salsa verde and papa cambray - small potatoes cooked in beef tallow.

Crab Rice: This creamy, risotto-style rice, is cooked with a sofrito base; which includes crab, butter, and chunks of crab meat. Topped with parmigiano and chives to enhance your bite.

Honorable Mention :

You can never go wrong with our Dry Aged Ribeye, 32 ounces and dry-aged for 25 days. Served with a creamy and buttery pepper emulsion. Chimichurri to be served alongside to elevate the flavors on the plate.

Uly & Adri’s Drink Recommendation :

Whiskey Smash: A refreshing twist on the classic, featuring muddled fresh strawberries, vibrant lemon juice, and fragrant mint to pair with a whiskey bite.

Smoked Carajillo: A twist on the classic Spanish cocktail, combining Licor 43 and cold brew coffee with an aromatic touch of smoked rosemary. A delightful interplay between sweet, herbal, and bitter notes.

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

- Uly + Adri

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