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Camphor
French
A Michelin-starred bistro in the Arts District where the steak au poivre and golden frites hold their ground alongside some genuinely inventive plating. The kitchen leans French but isn't reverent about it, which is part of the appeal. The Provence Martini made Esquire's list of the finest in the country, so the bar pulls its weight too. It fills up fast and the open kitchen keeps the room loud and kinetic.
The awards strongest first
- Esquire Provence Martini · The Best Martinis in America
- Michelin Guide Selected Restaurant
- Time Out #18 · The 40 best restaurants in Los Angeles you need to try right now
One number, weighted & current 79
How we scoreThe dishes from the writeups
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Sea bream crudo
“Sea bream crudo with green apple ice and horseradish cream offers a fresh, aromatic opener before a main course like scallop demi-lune pasta in truffle-chive beurre blanc.”
Michelin Guide -
Scallop demi-lune pasta
“Sea bream crudo with green apple ice and horseradish cream offers a fresh, aromatic opener before a main course like scallop demi-lune pasta in truffle-chive beurre blanc.”
Michelin Guide -
Steak au poivre
“Bistro classics like steak au poivre with Cognac cream (best accompanied by golden brown frites) remain central to the menu.”
Michelin Guide -
Marzipan sorbet
“A dessert of marzipan sorbet with a finely shaved Meyer lemon ice offers a feather-light finish.”
Michelin Guide
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