Mark Estee crafted Campo from the ground up with an eye for immaculate fresh food and a desire to be THE neighborhood gathering place. Everything has been meticulously planned to make Campo a destination for diners and chefs alike who want delicious food in an unpretentious atmosphere.
Campo’s menu is anchored by the tenants of Estee’s widely praised culinary beliefs that focus on building simple, pure, fresh dishes from the best local ingredients sourced from small produce and meat purveyors. Estee championed the “local, seasonal, simple, fresh” restaurant ethic long before it became a household phrase among foodies. Estee tirelessly seeks out local produce, fish, and meat for the menu from family farmers in the Sierra Valley and across Northern California.
Campo also represents the materialization of an inspiration to build a menu inspired by rural Italian climates where fresh oils, hand-pressed pasta, catch-of-the-day seafood, and earthy pizzas highlight the connections between the dinner table and the land. “The idea for Campo came to me during an extended trip through the rural villages of Italy,” said Estee. “I had already embraced a ‘Whole Hog’ cooking ethic, where every portion of an animal is used to create mouth-watering, authentic flavors. But what I saw happening in the Mediterranean villages I visited was the next evolution of that vision — a closer connection between land and food, an ethic that emphasizes respect, creativity, and flavor in the use of ingredients, and food that achieves freshness and originality by shifting with each season.”Estee’s culinary direction results in a menu that is rich in flavors, highlights the unexpected and takes the predictability out of the dining experience.
At Campo, the fresh flavors of the season will be the star. “We tirelessly go after the best local, seasonal products and then let them shine,” said Estee. “The ‘Whole Hog’ philosophy is about more than just the pig. It runs much deeper and involves all our products from organic vegetables to fish, meat, and doughs. We celebrate all these items from start to finish — recycling, composting and using every bit of everything like our grandmothers did.”