Campanile, the seminal Los Angeles restaurant founded in 1989 by Mark Peel and his then-wife Nancy Silverton, is closing. For more than 20 years Campanile has played an important role in shaping the cuisine of Southern California and beyond, not just through its menu, but also because of the many graduates of its kitchen.
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Campanile restaurant

Campanile, the seminal Los Angeles restaurant founded in 1989 by Mark Peel and his then-wife Nancy Silverton, is closing. For more than 20 years Campanile has played an important role in shaping the cuisine of Southern California and beyond, not just through its menu, but also because of the many graduates of its kitchen.

Campanile, the seminal Los Angeles restaurant founded in 1989 by Mark Peel and his then-wife Nancy Silverton, is closing. For more than 20 years Campanile has played an important role in shaping the cuisine of Southern California and beyond, not just through its menu, but also because of the many graduates of its kitchen.  (Katie Falkenberg / For The Times)

A fountain sits close to the entrance in Campanile.

A fountain sits close to the entrance in Campanile. (Katie Falkenberg / For The Times)

A mural on one of the walls in Campanile.

A mural on one of the walls in Campanile. (Katie Falkenberg / For The Times)

Mark Peel, the owner of Campanile.

Mark Peel, the owner of Campanile. (Katie Falkenberg / For The Times)

Roger Nevarez, a server at Campanile for 14 years, polishes the glasses in one of the dining areas.

Roger Nevarez, a server at Campanile for 14 years, polishes the glasses in one of the dining areas. (Katie Falkenberg / For The Times)

Jack Stumpf, left, talks with bartender Juan Ponce during the lunch hour at Campanile.

Jack Stumpf, left, talks with bartender Juan Ponce during the lunch hour at Campanile. (Katie Falkenberg / For the Los Angeles Times)

Servers ready one of the dining areas.

Servers ready one of the dining areas. (Katie Falkenberg / For The Times)

The roasted beet salad is an example of how Campanile elevated familiar dishes with first-rate ingredients.

The roasted beet salad is an example of how Campanile elevated familiar dishes with first-rate ingredients. (Katie Falkenberg / For the Los Angeles Times)

The crisp flattened chicken is one of the classic entrees offered at the restaurant.

The crisp flattened chicken is one of the classic entrees offered at the restaurant.  (Katie Falkenberg / For The Times)

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