What’s up, Oakland? Despite all the “New Brooklyn” chatter and BART access, we are not getting out here enough. Especially if you’re turning out places like Camino.
Like seemingly every Bay Area restaurant, Camino serves a variant of “California cuisine,” which at this point basically means they use fresh vegetables. Unlike most of those restaurants, Camino takes it to the next level.
There are only three main courses available each night, and they are all cooked over a giant wood fire. And they are excellent, and served well above room temperature (looking at you, TBD). Plus—pig head fritters! (When seasonally/discretionally available.) We ate a cube of fried pig head here, and it was an explosion of sumptuous flavor. Thumbs up.
The drinks are also tasty, and the room feels like it was carved out of a single piece of wood. It will bring you back to your childhood, if you grew up in a log cabin or ski lodge.
Basically, Camino is the restaurant that so many others are trying to be—seasonal, earthy, ostensibly healthy, fun, and bringing the eats game.
Move it up on your Oakland Hit List. Move it up on your Hit List, period.
Nice, refreshing, light salads. What more do you want?
These are awesome and the ricotta brings things up a notch. There's also some additional root vegetable playing alongside, and it's just right.
If you haven’t relished the explosion of flavor that is a pig’s head fritter, you haven’t lived.
We dig the meats at the Infatuation, but Camino has an especially magic touch with the vegetables. So much so that this is our favorite dish here. The mushrooms have a nice meaty flavor and juiciness, the egg is runny, and the GRITS are killer. A-plus.
Sand dabs are a whitefish, by the way. We can only imagine how they got the name. These come well-cooked but a bit salty (and we like salt). The magic mushrooms strike again and the farro on the plate rounds things out.
A nice slice of zesty orange/grapefruit cake. Get it.
Fat kid’s delight. The pudding had something like a baked creme brûlée crust, and beneath this we got to go prospecting for chocolate beneath a layer of butter flavors. Nice work, Susanne.