Día de Campo, imagined as a modern Mexican "surf lodge," is expected to open in Hermosa Beach later this month.
Chef Tin Vuong and Jed Sanford of Blackhouse Hospitality Group -- whose restaurants also include Abigaile in Hermosa Beach, Little Sister in
Día de Campo is meant to be a convivial by-the-beach gathering spot for friends and strangers alike, with a menu inspired by the Mexican and Latino food that Vuong grew up with in L.A. and by the fish houses, oyster bars and surf shacks along the Pacific coast, including in California, Mexico and Hawaii.
The executive chef at Día de Campo will be Ken Johnson, who was chef de cuisine of Abigaile. Vuong and Johnson worked together at the St. Regis, Monarch Beach, and Johnson also has worked for Michael Mina in San Francisco.
The design of this "Mexican-restaurant-meets-fish-house" centers on a modern surf lodge aesthetic with indoor/outdoor features, communal tables and wood and metal booths, a West Coast-style raw bar with seating, and an open kitchen with a requisite wood-fire grill -- for that campfire feel.
1238 Hermosa Ave., Hermosa Beach.