Campo at Casa Faena
This November, Casa Faena will debut its new sustainability focused restaurant, Campo, with a moniker inspired by Alan Faena’s countryside home in South America. The Latin-inspired New American menu is focused on wholesome, health-conscious food and drink
ARTICLE ORIGINALLY PUBLISHED IN FAENA JOURNAL ISSUE #58 • WINTER 2024
The restaurant’s name, “Campo,” which means “field” or “countryside” in Spanish, is a tribute to Faena’s connection to the land and love for nature’s bounty, transforming this space into a sanctuary of taste that celebrates the environment and the surrounding community.
Chef Antonio meticulously sources ingredients from nearby farms like Hammock Green and ethical protein producers such as Bell & Evans, Creekstone Farms, and Snake River Farms. This commitment extends to sustainable seafood practices as well, working with farms like Salmon Atlantic Sapphire, whose eco-friendly approach aligns with Campo’s ethos. Chef Antonio’s creations embrace the colorful, bold notes of New American cuisine with a Latin twist, drawing inspiration from his travels and Mexican heritage. His vibrant plates, like the Gratitude Mushroom Tlacoyo and bone marrow ramen with shiitake dashi and salsa macha, reflect his personal culinary journey while honoring the land’s integrity. Aiming for the Michelin Green Star, Campo’s blend of sustainable practices and culinary mastery offers a distinct experience, intertwining Faena’s love for the countryside with Chef Antonio’s passion for crafting food that feeds the soul.
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