Día de Campo

Restaurateur Jed Sanford and chef Tin Vuong (Abigaile and Little Sister) have created Día de Campo, (1238 Hermosa Ave., Hermosa Beach, 90254). This spot is a blend of old school and new school Mexican, meets West Coast fish house and raw bar. Soft opening on Monday and designed by Bishop Pass, this spot is bright and made for socializing with large communal tables.

Former Abigaile chef de cuisine Ken Johnson is behind the Mexican seafood fare. Expect a dishes for the table like Spiced Short Rib Empanada with roasted corn salsa, sofrito, egg, and Farmers cheese; Lobster Tostada with avocado, chiptole mayo, pickled red cabbage n’ veggies; Pork Belly Chicharron with mole, apple-poblano salad; Street Corn with chili mayo, parm and lime; and Roasted Field Beets with espazote, pickled carrots, quinoa, and Rocoto lime. From the grill, order up KJ Roasted Whole Roasted Bird; Whole Maine Lobster with chili-lime drawn butter and salsa verde;  Whole Market Fish; and Carnitas “ On the Bone” with yellow mole and roasted chilies. From the Raw Bar, get Santa Barbara live uni; Mexican white shrimp boil; Seasonal Oysters of the dia; Scallops in the shell; Alvarado Shrimp Cocktail; and Habanero Salted Jelly Fish.

The cocktails come from David Keenan, Greg Simons, and Gavin Steiner. They have created The Passion Over Function (serrano peppers, acai, tequila, passion fruit) and El Cintaron (tequila, Aztec chocolate bitters, orange, cinnamon). Plus, there are 14 rotating craft beers on tap (some from Abigaile’s brewery), and wines from Temecula, Malibu, Spain, Chile, Argentina, Uruguay and Baja.




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