silly little memories
12.14.2024
…And for our final act of 2024, we present to you Part XV.
This year we have seen 15 Campo dinners, the return of Campito, Gaining recognition in an @LAtimes articles, An @AmarasMezcal intimate rooftop dinner in Santa Monica, A chef collaboration with Arts Districts finest @GuerrillaTacos, All the way to bohemian weddings in Topanga Canyon… An unforgettable year indeed, but hopefully not our last?
As we weather the cycle of a business (a pop-up one at that) we find ourselves closing out this year feeling a bit apprehensive to what our future holds.
For those out of the loop, the girl behind these letters moved across country for an interior design opportunity at a fashion company earlier this year. As we’ve transitioned our team through this time and learned to coordinate from afar, we’re feeling the weight of keeping the excitement and fire alive with our audience.
All of this to say, micro businesses like ours are susceptible to the ebbs and flows of life, economics, weather, etc. We continue to push through and show-up because we love this concept so much, but need your support and word-of mouth to keep this thing going.
Currently, we have committed ourselves to one more hurrah on January 5th (weather permitting), and this girl will be in attendance giving y’all a service of a lifetime. Not-not saying this will be our last, but definitely mark your calendar.
And now for tonight’s business at hand -
We've brought back Campo classics, like Coal Roasted Cabbage with a Thai-inspired twist and Kimchi Carnitas that fuse Latin and Korean flavors, served in generous portions perfect for sharing. Of course, it wouldn’t be a Campo menu without some exciting new additions, like our Sopes del Mar and Lobster & Crab Fideos.
If you’re new here, read more about our story.
Menu Highlights :
Sopes del Mar: Heirloom yellow corn sopes from Masienda, topped with tiger shrimp and smoky marlin coated in rich adobo sauce. Paired with slow-braised beans for a flavorful, coastal-inspired dish.
Lobster & Crab Fideos: Presented in a paella pan, this flavorful “fideo” dish features saffron-forward tomato sauce enriched with seafood essence and fish fumet for deep umami. Topped with tender chunks of lobster and crab, and finished with house-made garlic aioli.
Dry-Aged Ribeye: A 20-day dry-aged, wood-fired ribeye bursting with bold, robust flavor. This 30-ounce masterpiece is paired with a luscious porcini cream, rich with earthy and nutty notes, and finished with vibrant chimichurri for a refreshing touch.
Uly & Adri’s Drink Recommendation :
Carajillo: A cozy twist on the classic mexican Carajillo; cold brew shaken with Licor 43 and a hint of peppermint. This seasonal cocktail is velvety, warming, and packed with festive holiday flavor in every sip. Here for a fun time, not a long time!
As always - have a drink, share a plate, and enjoy.
- Uly + Adri
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