scallop demi lune and burger but damn those prices are sky high!
Camphor steak frites night:
Baguette and butter
- Good, but not Republique level.
Salad
- Fine ingredients and the proper amount of dressing. A tad on the boring side though.
10 oz steak
- Some bites a little on the fatty side (I have a low fat tolerance to be fair), but cooked well.
- Taragon sauce was…interesting and I enjoyed it, but a standard au poivre is better.
Frites
- Absolutely horrible. Flavorless. Some undercooked. Some overcooked. Mind blowing that a Michelin star restaurant could serve such atrocious fries. I genuinely can’t think of a single restaurant in LA serving worse fries.
Cocktails
- Creative and delicious. Better than the food.
Price:
- $65 per person plus tax for a pre-paid ticket.
- 20% service fee at the restaurant (when booking the ticket, i don’t think it mentions this)
- Camphor is also one of those places that specifies the 20% service charge is NOT a tip, and suggests that you can tip on top - I did not.
- So you’re looking at about $85 per person for food.
Would I go back? No. I think the value is solid for the amount of food you get, but the food just isn’t good enough to warrant returning.
5 Likes
what was the cut of steak?
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Ribeye. It was a little bit fattier than the average ribeye, but not outrageously so.
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Worse than In-n-out fries!?
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My friend had an idea to come here for dinner. Didn’t realize how close it is to Father’s Office.
Latino quarter - the house play on a margarita
Amuse - who doesn’t love a gougère good game with comté and black pepper? I could eat half a dozen no problem
Tartare - fun only because of the herb tempura “crackers.” My favorite tartare in the city is Petit Trois.
Sea bream - was @PorkyBelly influenced…and this indeed was a banger. Loved the frozen textures and how it made the flavors brighter and bigger than the delicate plating presented. Would come back just for this alone.
Onion tartine - also @PorkyBelly influenced…this was so good. My onion soup loving sibling would devour this.
Scallop - @hungryhungryhippos & @PorkyBelly influenced…a nice scallop pasta. Al dente pasta filled with lovely fresh scallop and a citrus-infused sauce.
Seasonal vegetable - Chef Max’s take on ratatouille but give it Asian essence with a peppery sauce and spices. You gotta respect the restraint and the construction of this dish…immaculate.
Seasonal tart - strawberries, vanilla custard, monaka shell
Loved sitting at the counter so we could watch the show. Service was attentive. What a great dinner with my friend.
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Wow looks so good. Need to go back soon!
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What’s going on here? This is a fish course that looks like shaved ice?
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It’s a cold starter instead of the crudo you see all over town.
There’s a base layer of seasoned sea bream and uni before it’s topped with powdery soft, but bright green apple snow.
Much more interesting than a crudo and a winner in my book.
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