Campo showcases locally sourced food in a matchless setting A half-portion of Lemon Za’atar Salad with wheat foccacia croutons. Two circa-1934 silos loom over Campo restaurant. Spring Allium Risotto topped with crispy sunchoke and mushrooms. Peppercorn Lamb Pappardelle, one of two pasta dishes at Campo. Shelves of bottles rise behind the bar at Campo. Campo opened at Los Poblanos in 2017. The entrance to Campo at Los Poblanos. Back in the Saddle, Campo's Cocktail of the Season, showcases its Western Dry Gin. The Lavender ‘99 cocktail uses Los Poblanos’ floral gin as a base. The open kitchen adjacent to the dining room at Campo. An amuse-bouche of whipped asparagus and a chive flower. A dessert of Apple Cider Flan with hoja santa ice cream. Published June 4, 2025 - 8:00 a.m. Modified June 4, 2025 - 8:00 a.m. As featured on - Campo showcases locally sourced food in a matchless setting DINING REVIEW: The hits keep coming for Campo at Los Poblanos. In April, the restaurant was named a finalist in the James Beard Awards for Outstanding Wine and Other Beverages program. This honor follows no fewer than seven Beard nominations for Best Chef Southwest, along with scores of mentions in national publications and leading travel web sites. collection_4cf6a2fc-10da-4425-af12-a73aee275543.html
As featured on - Campo showcases locally sourced food in a matchless setting DINING REVIEW: The hits keep coming for Campo at Los Poblanos. In April, the restaurant was named a finalist in the James Beard Awards for Outstanding Wine and Other Beverages program. This honor follows no fewer than seven Beard nominations for Best Chef Southwest, along with scores of mentions in national publications and leading travel web sites.
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