When Camper opened in Menlo Park last year, its owners spent several months fine-tuning dinner service so patrons would be, well, happy campers. Chef-owner Greg Kuzia-Carmel (with experience at Quince and Cotogna and New York’s Per Se) is now serving lunch, complete with items to-go. As with dinner, it’s rich in fresh local bounty, like crispy rock cod tempura, pozole verde, and unctuously melty pastrami with cultured sour cream and caraway. Camper’s creamy deviled eggs, made with creme fraiche and mustard seed, are devil-iciously divine. Tofu-like panisse, doused with olive oil, citrus and garlic, float ethereally in a loose pesto of nettles and English peas, topped with broccoli rabe, for a greener-than-green vegan dish. With spring around the corner, says Kuzia-Carmel, “expect to see artichokes, asparagus, peas and more: maybe even in our drinks!” Camper’s relaxed atmosphere with full service bar, semiprivate dining and outdoor patio, easily caters to business get-togethers and cozy lunches with friends. 898 Santa Cruz Ave., Menlo Park, 650.321.8980
Originally published in the March issue of Silicon Valley
Have feedback? Email us at [email protected]
Follow us on Twitter @siliconmag
Follow Sophia Markoulakis on Twitter @sophiamarkoulak
Photography by:
