Campanile is doing something right when they manage to stay in business 20 years in a city that is constantly chasing the biggest hits, fads, and trends.
I spent just over eight years living in Massachusetts and when I moved back to Los Angeles, one of my very first meals was brunch at Campanile. Why Campanile? It was and continues to be a classic LA institution. Brunch, lunch, or dinner, you can expect a solid meal. Campanile doesn't chase trends, whether it be pork belly, foam, deconstruction, or [insert cool, but overplayed need to die food trend of 2000s].
The focus on good cooking, high quality ingredients, and simplicity is what has allowed Campanile to succeed for so long and become an Los Angeles institution. You know what to expect when you eat here. It is comfort food at its highest level and it doesn't stray far outside the lines.
It's a good thing the La Brea Bakery is their neighbor. That broth is like crack and you'll want a lot of carb rich bread to soak it up.
I have an unnatural fear that pork chops are going to be too dry. I can rest easy knowing that the pork chop at Campanile is anything but dry.
It's always a bad idea to work on these posts at night. Staring at this pic made me really hungry. There was something about the cut of this prime rib that was different from other prime ribs I have had in the past. An end/top piece maybe? If that's the case, now I know why people order the end piece at Lawry's.
The concept of dining "inside" an enclosed courtyard can be lost on those who aren't paying attention. It is an absolutely beautiful space that was originally built in 1929 for Charlie Chaplin. When La Brea Bakery and Camapnile took over the space in 1989, they renovated the entire space and converted the outdoor courtyard into what is the dining room today. If for nothing else, the location is worth a visit.
This stuff didn't come out of a box. A fluffy cloud from heaven is what this mashed potato tastes like.
Service at Campanile is impeccable. It is what you come to expect from a restaurant of this caliber. The staff is regularly checking to make sure that your coffee is topped off, your water glass refilled, and that you are having an enjoyable dining experience. Whether you're a first timer or a regular, you always feel at home when you step in. There are but a handful of restaurants that excel in food, service, and setting, and Campanile sits near the top. It is not the newest kid on the block and it might not have the flashiest toys, but there is no need for any of those smoke and mirrors.
Good Food + Good Service + No Gimmicks = Staying Power
All that is left for us to ponder now is if Mark Peel's new establishment, The Tar Pit Bar, will have the same staying power as its older sibling Campanile Restaurant.
624 S. La Brea
Los Angeles, CA 90036