With its look of a medieval refectory and that central wood-burning hearth, Camino can seem like a trip to the days of yore—but the cool crowd, fun cocktails and innovative food are decidedly modern. Take a seat under wrought-iron chandeliers at one of the long, communal tables (one of them is cut from a single redwood tree!) and expect to make some new friends. Chef-owner Russell Moore worked at Chez Panisse for many years, and his food is appropriately hyper-seasonal. An egg baked in the wood oven, its yolk still velvety, is nestled in leeks, herbs and cream, while slices of char-grilled sourdough provide the base for a sandwich of juicy pancetta and rustic sauerkraut. Moist, sticky Lardy cake is also grilled, and topped with rich ricotta and honey.
- MICHELIN guide inspectors