the sea bream with uni, onion tartine, and scallops here are great.
amuse
sea bream, uni, green apple
beef tartare, herb tempura
radicchio salad
onion tartine, comté & gruyère
scallop, demi lune
lobster, saffron risotto
dover sole, grenobloise
kiwi, mint
marzipan, meyer lemon ice
I just discovered that they host a steak frites night the second Wednesday of each month. $65 per person, includes 8oz steak, fries, bread & butter, salad. On steak frites nights they ONLY offer the prix fixe steak frites meal, the regular menu is not available. Has anybody been and if so how was it? What cut do they use? I love steak frites and I’m intrigued by the idea of everybody around me also eating steak frites. But I hate driving downtown during the week…
Not great if true….
Don’t they have a 20% service charge? The article doesn’t have enough details to know exactly what the suit is about.
Used to.
Has anyone been recently? What’s the POA for a party of 2 dining at the Chef’s Counter?
scallop, always the scallop.
I love the Camphor concept with an elevated tasting menu-like experience. For 2 people, try to run through as much of the menu as possible, albeit you may have to take some stuff home. Oh well.
French onion tartine is probably one of the best bites in the city
Scallop dish
Burger great, but heavy so I would say optional
Collab coming up at Eataly:
Eataly Los Angeles presents the Sotto le Stelle: Guest Chef Series at Capri, taking place on April 18th from 5:00pm - 9:00pm. The Sotto le Stelle event series will feature a curated four-course meal created exclusively for Capri by Michelin-starred restaurants, in collaboration with our Eataly Chefs.
For the April 18th edition, join Co-Executive Chefs Max Boonthanakit and Lijo George of Camphor for a special evening in honor of Eataly’s first-ever line of pasta. This is a paid event at $85.00 per person
Menu created by Eataly & Camphor
Has anybody gone recently and noticed anything new on the menu? I feel like it’s always the same menu; very little has changed since they opened.
nope, mostly the same just prices are SIGNIFICANTLY higher over the past year
Damn, Camphor was already pretty pricey to begin with…
I can confirm the menu is the same as always. We’ve eaten some of the dishes 3-4 times now. Good food though.
Warrior: One of the biggest mistakes that I’ve made in my life is not appreciating Camphor early on. Camphor’s sauces are special. They are powerful reductions of refined flavored combinations. I think Peony and my tastes have changed over the years, but I also do think this restaurant has improved over the years. Case in point: the crudo appetizer used to be buried in a big mound of granita, but now it’s more layered. It’s an excellent dish now. Or maybe I just misjudged it, I don’t know. Where was I?
That said, the citrus milk dessert was not very special. Maybe five years from now I’ll realize I was dumb not to like it. I dunno, just look at it.
Peony: I like it a lot more than my last visit.
That last photo looks like a holdover from Nightshade.
One of the chefs at Camphor was the pastry chef at Nightshade. He’s definitely used that technique at Camphor several times.
The crudo was the highlight of my last visit there when they did a collab with Momofuku Ko… I think I liked it more than the Ko dishes we had. I still need to try their burger.
It was Max himself.
sea bream, uni, green apple; scallops and onion tartine are top tier.
Going to steak frites night at Camphor tonight, what should I order?
/s
