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- Wilson Favre-DelerueEkim 7, 2016There is nothing not to like about Chef Russel and his team: spectacular food, a fire pit fed with cherry and almond wood, extremely friendly wait staff and a lovely wine selection.
- SFGateAğustos 2, 2014Specialties: Anything cooked over an open fire, including crab and leg of lamb. Wood-oven-baked eggs and French toast at brunch. Daha fazlasını oku
- Brunch is great here, the potatoes roasted in duck fat, the sweet condiment plate with the ricotta, walnut butter, Barhi dates, and orange marmalade is rustic & excellent with the grilled bread basket
- Condé Nast TravelerEkim 19, 2016“I find the cooking here incredibly seductive. I love its integrity, its bold, thoughtful flavors, and its ethos, plus the wood-fired oven and communal tables.” - Skye Gyngell, chef at Spring, London Daha fazlasını oku
- SFGateAğustos 2, 2014Desserts aren't to be missed. A buckwheat tart ($10), where the dough wraps around thinly sliced apples, was lightly singed and blackened around the edges, stopping just short of being bitter Daha fazlasını oku
- Yosr Najjar Ben MikeŞubat 9, 2014The duck is great! The Tunisian Orange cake is awesome, and that chicory salad is so fresh and delicious! :)) Do not get the crabs, not enough good, and sided with mayo :(
- Jessica SmithNisan 29, 2014Baked oysters with fennel were amazing. Really good cocktails with Amaris as well! Nice atmosphere for upscale oakland dining, good service
- SFGateAğustos 2, 2014Moist, coarse crumbed Tunisian orange cake ($9) defied its simple presentation, with clear, intense flavors. Daha fazlasını oku
- Giovanni Bryden RosasTemmuz 30, 2013Order more food than you think you will need. Servings are small, but the food is delicious.
- Lorraine PTemmuz 20, 2014Menu changes daily. Everything was so fresh and simply prepared to bring out flavors.
- Depending on your mood, have yourself a flavorful Mint Julip, Purple Basil Gin, or Caipirinha.
- Jason JamesTemmuz 30, 2014Wood-fired dishes from a chef who SF Chronicle's Michael Bauer describes as a brilliant cook and a master of the flames.
- It's no longer listed on the bar menu, but they'll still make you a Sazerac -- they make one of the best in the Bay Area.
- Doughnuts at brunch are amazing but sometimes they run out. If you're there after noon, ask for them as soon as you get seated.
- USA TODAYKasım 22, 2010This farm-to-table-style restaurant takes pristine California ingredients and roasts them over a wood-burning hearth oven. The menu constantly changes, but try to go for weekend brunch. Daha fazlasını oku
- Flatbread, interesting wines, anything from the wood fired oven.
- Bob LeeAralık 6, 2011Very Chez-Panisse like menu and quality...a good thing! Only downside is the menu selection which is limited to 3 entrees per day.
- KidhackŞubat 21, 2015Don't get the michelada. Not only is it $13, but comes in a 8oz glass so you have to ask for more tomato mix, which then then charge you $4 for, making it a $17 michelada.
- USA TODAYTemmuz 19, 2012Visit for brunch on Saturday or Sunday, when Camino serves bread cooked over a wood fire. Daha fazlasını oku
- Craig VillamorŞubat 20, 2015Pricey food and cocktails. Beer prices are insane! $14 for a bottle of beer? Mediocre meal with less than great presentation.
- xanadujulieOcak 30, 2011Pisco Drink is excellent. If you've never had pisco or egg white cocktails you've gotta try it :)
- Laura Glascott FaustmanEylül 1, 2015Indisputably tasty food and cocktails, but good lord it's not worth the price tag. Also, it's 1,000 degrees in there.
- Incredibly kind and patient with children. High chairs. Roomy bathrooms but no changing table. #gobabygo
- Gary KorotzerAğustos 19, 2012Small menu can be hit or miss for me. But, when there's something I like, it's always great.
- Post-meal stroll: 100ft N on Grand, 1 blk E on Jean for the beautiful Rose Garden.
- Fernanda AlvesEylül 19, 2014The roast duck is very good, but there are just a few options in the menu! The hostess was not receptive at all :(
- Alex's LemonadeEkim 13, 2011Are you a FOODIE? Then join us and Chef Russell Moore of Camino at our L.A. Loves Alex's Lemonade Event on 11/6! TIX:
http://bit.ly/bpA6hU - Chefs FeedAğustos 22, 2014Kim Alter, chef of Plum, eats here on her nights off. She loves the Chilled beet soup. Daha fazlasını oku
- Marta TapperoŞubat 2, 2018Camino is expensive. Food it’s ok. Service is very very slow. Do not waste your time, not worth it.
- Make sure to say Hi to Alison; one of the owners. She's lovely