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Campfire
Fire-Forward American
A custom-built 12-foot wood-burning hearth anchors this fire-forward American restaurant, which lives inside a midcentury Quonset hut with teepee-on-the-patio energy and zero apologies for the glamping aesthetic. Smoke touches most things on the menu, from grilled octopus to slow-cooked brisket. The DIY s'mores arrive over a small pile of live coals, which is either the most on-brand thing imaginable or the most on-brand thing imaginable.
The awards strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we scoreThe dishes from the writeups
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Crispy roasted broccoli
“from vegetables like crispy roasted broccoli with a tangy chermoula sauce”
Michelin Guide -
Grilled octopus
“grilled octopus with Jimmy Nardello peppers”
Michelin Guide -
Slow-cooked brisket
“Meatier options like slow-cooked brisket or a hefty tomahawk steak for two will sate even the burliest appetites.”
Michelin Guide -
S'mores
“A nearly obligatory end to this glamping experience is the DIY s’mores, served with a small pile of red-hot coals for toasting fluffy house-made marshmallows.”
Michelin Guide
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