You won’t be gathering in a circle, but there is something heartwarming and enticing about Campfire. It could be the World War II-era Quonset metal hut that anchors the space, the teepee or the custom-built 12-foot wood-burning hearth. Whatever it is, it exudes that cool glamping vibe. Imagine servers in gingham shirts offering DIY s’mores, thermoses doubling as water pitchers and even the check issued in a field notebook—this spot takes its campy theme quite seriously. The kitchen is no joke either. From zesty ceviche and charred pumpkin drizzled with a vibrant chimichurri to tagliatelle topped with chorizo, egg and queso fresco, this cooking smacks of Chef Andrew Bachelier’s fine-dining pedigree and his Mexican roots.
- MICHELIN guide inspectors
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