Sorry to cut and paste but my day job calls. (BTW, they are still waiting for the liquor license.)
Campo Modern Country Bistro is now open in Oak Cliff for dinner service nightly at 6pm. Coevál Studio and Campo proprietors Miguel Vicéns and John Paul Valverde developed the concept and recruited local talents to enrich the Campo experience from menu design and cocktail program to tableside coffee service.
Chef Matt McCallister consults on the Campo menu which focuses on European influences including French, Italian, Portuguese and Spanish reminiscent of the Mendoza Province near Buenos Aires. House-made charcuterie, preserves and pickles as well as locally sourced cheeses, produce and proteins are highlighted on the menu which includes carefully crafted entrees such as Hay Smoked Scallops, Cinnamon Short Ribs, seasonal fish and more.
Most recently, Matt spent time honing his skills and learning new techniques across the United States in top restaurants including McCrady’s in South Carolina, Alinea in Chicago and Daniel in New York City.
Vicéns and Valverde looked to Brad Hensarling of Fort Worth’s The Usual to design a cocktail program in-line with the Campo concept. Inspired by Latin America and the Caribbean, Hensarling worked with regional spirits and ingredients that complimented McCallister’s menu.
“South and Central America as well as the Caribbean are like the Wild West of spirits production,” says Hensarling. “Pisco, Mescal, Cachaca, Tequila and a variety of rums are the predominant spirits. Combining them with non-alcoholic drinks such as aguas frescas, horchata, frescados and tepache and the rich and unique sugars produced in the region, results in some tasty combinations.”
Destined to become a signature beverage of Campo, the Campo Pisco, a Pisco Sour variation, is made from a blend of Pisco and Jamaican rum, turbinado sugar, lime juice, muddled guava, egg white and Jamaican jerk bitters.
Nathan Shelton and Jonathan Meadows of Cultivar Coffee were approached by Vicéns and Valverde to refine a well-rounded coffee program for Campo. Ground to order and served tableside by French Press, featured coffees will change seasonally to ensure only the freshest beans are sourced depending on which part of the world is harvesting.
“Campo has certainly been a team effort,” says Valverde. “No detail has been overlooked, from the design to the dishes, menu and beverages.”
With over 5 years’ experience in restaurant design and conceptual consultations, Coevál Studios most recent projects include Hacienda San Miguel (Fort Worth location), Lumi Empanada and Dumpling Kitchen in Dallas’ Uptown, and the renovation of The Original Mexican Eats Café on Camp Bowie in Fort Worth.
Located at 1115 North Beckley in Oak Cliff, Campo Modern Country Bistro is open nightly at 6pm. For more information call 214-946-1308.
