Camino, Oakland. From Farm to Fire.

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Talk about being late to the party – five years late! I just learned about Camino in Oakland last year from our friends Kayoko and Yoko of Umami Mart and our friend, Honolulu-based gourmand, Reid of Ono Kine Grindz. It’s the kind of restaurant that makes me ask myself, “Where in the world have I been?”. Camino is Chef Russell Moore’s first restaurant. Recently, Moore had committed 21 years of his professional culinary career at Chez Panisse under Chef David Tanis. My discovery of this restaurant could not have come at a better time. The food I was eating of late was just seemingly complicated. Dishes that were basically edible forms of a United Nations meeting. Uni from here, fish from here, vegetables from here, etc. When I finally had the chance to eat at Camino, I was taken back by so many things. I was yearning for simplicity, something fundamental. As I looked at the ten-item savory menu, I suddenly became very excited. For once, I didn’t have to spend time deciding what to pick off the 50+ item menu. I’m all for places that only do a few dishes but do them very well. Why is it that street food is so appealing to many people? It’s because it’s usually from a vendor selling no more than 1 or 2 items. They’ve been so used doing the same thing over and over again, until perfection is achieved instinctively. Too many dishes on a menu, you’re bound to have more misses than hits. At Camino, you won’t see foam, brushed sauces or food contraptions – you’re going to see simple, yet flavorful food on a white plate. In addition to a focused menu, the secret to Chef Russell Moore’s style of food is knowing exactly who the purveyors of meat, fish and produce are – and the magical wood fire-powered hearth that he calls his kitchen. This is Camino.

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Walking in and seeing the black wrought-iron ring chandeliers, candles and dark wooden furniture, I got a sense of medieval meets modern. With the hearth in the center of the restaurant and chefs behind the wooden counter, it was almost set up like an old school theater. I already knew the food would be delicious just from walking into this warm restaurant.

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Chef Moore uses almond and cherry wood to power the hearth. In the middle of the hearth is a 2′ wide grill. Flanking the grill are various “grill stations” equipped with cast iron pots/skillets and clay cooking pots from Spain/Latin America called cazuelas. When we were in Argentina, we ate various meat and fish stews cooked in cazuelas. This type of material stores heat at higher temperatures for longer periods of time, allowing another level of flavoring to occur than your standard metal pot.

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This write-up combines my meals from four different occasions within 2 months. On my first visit, I lucked out during crab season but did not make it for Crab Mondays which I hear gets incredibly packed. Poor crustaceans.

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Chef Moore showing the crab who’s boss.

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We first learned of Camino through Kayoko Akabori of Umami Mart. She started working here as a bartender before she opened up her Japanese barware store. The cocktails here don’t bother with fluffy things like herbs, flowers and other adornments… they’re just cocktails that are served straight up and delicious.

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Hard-boiled Eggs with Herring Bottarga. Man…

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Roast Duck and Duck liver pâté crostini with Cranberry reduction

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Roast Artichokes and Trumpet Mushrooms over farro

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Grilled Dungeness Crab meat

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Grilled Sand Dab with potatoes

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Pan-roasted local Rockfish

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Grilled pork with local asparagus and farro

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Sliced Pork Tenderloin with Frisée and Croutons

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Roast Duck Breast

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Grilled Dungeness Crab with House Herbs. *Applause*

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After one of the dinners, Russell kindly took us on a tour of his kitchen. He showed us barrels of his house made vinegar. He doesn’t know that I also stuck a whole Dungeness crab in my camera bag on the way out. I ate it outside in a dark corner. I must have looked like Golum from Lord of the Rings.

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House-cured pancetta

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Team Camino

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Russell’s wife, Allison Hopelain, urged us to come back during brunch as it is equally as delicious as dinner. On a Sunday we returned and she couldn’t be more spot on. The place was packed.

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The beautiful brunch smorgasbord

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Michael Tsai, sous chef, chopping up crab for brunch service. Michael, you’re not going to let those crumbs of crabmeat go to waste right?

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Farm-fresh Eggs with Swiss chard and farro.

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Eggs baked in a cazuela. Reminds me of Moroccan-style.

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Pastrami and pickled beet sandwich

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Grilled Dungeness crab. For the third time.

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Chef Russell Moore and Allison Hopelain

If you’re late to this party like me, definitely stop by when you’re in the Bay area. I promise it’ll be worth your time. Look for the East Bay food guide that I’ll be posting soon. Thanks for reading.

Camino Restaurant
3917 Grand Ave
Oakland, CA 94620
(510) 547-5035
www.caminorestaurant.com

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2 Responses to “Camino, Oakland. From Farm to Fire.”

  1. weezermonkey Says:

    I always fly into Oakland for work. Maybe I should stick around there instead of cabbing to SF.

  2. nomsnotbombs Says:

    Mmmm…crab. It’s hard to say which looks more delicious– dinner or brunch!

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