Chef Russell Moore opened Camino with Allison Hopelain in 2008 after spending 20 years at Alice Waters’ Chez Panisse (see No. 39) where he wrote the menu for the upstairs cafe for at least 12 years. He has brought the same ethos of fresh, local, and seasonal foods — and daily menus — to his endeavor. There are just three fires going in the kitchen at Camino, and so there are just three main courses, each the responsibility of a single cook every night. Think grilled duck breast and slow-cooked duck leg with farro, snap peas, grilled little gem lettuce, Seville orange, and almonds; wood oven-baked artichoke gratin with black kale, red lentils, mint, and an egg cooked by the fire; and grilled local ling cod with Savoy cabbage, turnips, cilantro, and pickled chile broth. The idea is for the cooks to maintain total control of everything cooked on the grill and in the wood-burning oven. That’s the kind of dedication that has made the restaurant a local favorite, Moore a semifinalist for James Beard’s Best Chef: West award. Oh, and when it comes to the check, Moore and Hopelain have taken a “No More Tips” approach. When you look at the prices, remember that the owners have factored in their employees’ living wages.
— Arthur Bovino, 101 Best Restaurants, April 1, 2015