Cooking From Scratch at Campo
In the sun-drenched enclave of Miami Beach, Casa Faena’s Campo restaurant has unveiled a vibrant spring-summer menu that leans into traditional Mexican cuisine and Florida’s seasonal bounty.
The new daytime offerings showcase the chef’s commitment to responsibly sourced ingredients, with proteins and produce selected from premium farms. The menu’s standout is the chilaquiles—a traditional Mexican breakfast featuring crispy tortilla chips simmered in sauce and topped with eggs—which the chef playfully recommends as “the best thing to cure a hangover.” Diners can customize their experience by adding flank steak, chicken, or other proteins to make it a heartier dish. Campo also introduced an array of grab-and-go options perfect for beachgoers, including inventive bagel creations like the flank steak option served with smoky chipotle sauce, tomato confit, and grilled onion. There’s also an array of salads with various protein choices, including shrimp, smoked salmon, chicken, and meat, as well as wraps that cater to vegans. Dinner service offers creative plates, like the popular crispy chicken that can be reimagined as a trio of house-made bao buns served with pepita butter, a jicamacarrot salad, and cilantro sauce—a testament to the restaurant’s from-scratch kitchen philosophy. For intimate gatherings, Campo’s private dining room offers an “Elements of Life” tasting menu featuring six courses that incorporate natural elements in presentation, such as seaworn rocks adorned with delicious salmon tostadas. The beverage program complements the menu’s Mexican roots with an extensive selection of tequilas and mezcals alongside thoughtfully crafted cocktails and wines. Looking ahead, Campo plans to launch a monthly chef series, inviting notable talents for collaborative dinners throughout summer. The restaurant is also developing a rooftop wine bar concept, promising guests and locals another stylish venue for warm-weather libations.
