I sipped on both the cucumber and chili and mango chamoy cocktails, as well as some special mezcals that added to the overall vibe of the place. It was the most straightforward take on comfort food that I’d ever tasted from Mexico’s culinary canon.Īs you may expect, Campo del Sol’s margarita game is tight too. Then came the carne en su jugo, its beef, bacon, and beans existing somewhere between soup and chili. With those quesotacos and a big bowl of smoky consommé bobbing in short rib chunks, it could easily fill two bellies, even without the appetizer round. I could have eaten the queso, pizza, and flautas appetizers all day, but winemaker Drake Whitcraft, who was posted at the bar when I arrived, suggested I try the birria too.įirst-timers might scoff at the $38 price tag for a dish that other Mexican restaurants serve versions of for much less, but it’s really a one-stop meal. I had all of those and much more during my visit last fall, when Fretz brought out an army of dishes to try, including a special octopus ceviche tostada in chile negro marinade and shatter-glass-crunchy Baja fish tacos (both lobster and snapper). (They just posted on social media about a chanterelle haul last week, and I bet those hongos found a happy home too.)Ĭampo del Sol’s birria de res comes with two quesatacos to make a hefty meal. to open the Coast Range and its Vaquero Bar two years ago - are also adding a “cheffyness quality” to the menu, such as in the lobster enchiladas, scallop-based aguachile, and hearts of palm salad. But Fretz and Carron - who came north from L.A. They’re proud of the authenticity of such dishes as the carne en su jugo - a k a “meat in its juices,” which my server said was exactly like the dish is served in his family’s home region of Jalisco. Tequila and mezcal and all those things are just so goddamn beautiful.” Being in Los Angeles and coming from San Francisco, we’re deeply rooted in Mexican cuisine and culture. “We’re familiar with it, and we both frequent Mexico a lot.
“It’s one of our favorite foods,” said Fretz. Brought to life by the über-experienced team behind the nearby Coast Range steakhouse in the former home of Succulent Café, the restaurant opened last September after just two weeks of preparation, a testament to how much chef-owners Steven Fretz and Anthony Carron appreciated and understood Mexican cuisine.
Explore Similar CoffeesĬlick here for more reviews from Caffe Vita Coffee Roasting Co.Campo del Sol’s expertly crispy chicken flautas | Credit: Matt KettmannĬampo del Sol, which also means “sunny field,” is working to change that, combining traditional recipes, fast food memories, modern techniques, and farm-sourced ingredients into a comforting, craveable package. Those who enjoy settling a split decision. For more information, visit call 88, or shop online at Who Should Drink It Caffe del Sol is the blend served in Caffe Vita espresso bars. NotesĬaffe Vita is a locally celebrated small-batch roaster specializing in espresso preparation and equipment. In the end Ken found the cup just a bit short on sweetness and depth of sensation, both with milk and without (87). Fantastic and complete as milk drink, with chocolate and caramel notes." (93) Ken honored and enjoyed the fruit notes, which he found complex but rather tart once past the aroma ("tart berry and pineapple, dry chocolate" in the small cup, "tart fruit with a floral finish" in milk). The Cafe del Sol Mediterranean restaurant in Maldives, serves refreshing selections of seafood, grilled meats, tapas bursting with Mediterranean flavours. Lingering aftertaste with resonant sweetness. Del Sol Cafe (304) 645-1717 Phone (304) 645-1717 Location 206 Washington St Lewisburg, WV 24901 Hours Tuesday-Saturday 11AM-9PM Closed Sunday & Monday Serving LAtin-inspired cuisine in Lewisburg, WV. Both Ken and Willem liked this blend, but Willem really liked it: "Floral aroma, buttery, smooth body, sweet flavor with berry and prune notes.
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