Introducing: Campo, a newish neighbourhood trattoria in Baby Point
Introducing: Campo, a newish neighbourhood trattoria in Baby Point
Name: Campo
Contact Info: 244 Jane St., 647.346.2267, camporestaurant.com, @CampoRestaurant
Previously: Fish Camp
Neighbourhood: Baby Point
Owner and Executive Chefs: Carlos Ventura and Joe Fiocco
The Food: The Baby Point spot, serving a menu of homey Spanish and Italian dishes, opened to little fanfare in the fall. Expect old-school recipes like the handmade gnocchi, pan-seared branzino and brandada de bacalao with milk-stewed salt cod. Almost everything is done in-house, including the made-to-order tiramisu. Brunch is available on weekends and features purgatorio baked eggs (eggs baked in a spicy tomato sauce), toasted country bread bennies and huevos revueltos (scrambled eggs) with stracchino cheese.
The Drinks: Cocktails with Italian and Spanish twists, local beers, a selection of reds and whites by the glass or bottle, a lengthy digestivo menu that includes some rare amaros, and freshly pressed Americanos (of course).
The Place: Gone is the kitschy interior of Campo’s predecessor, Fish Camp; owners Joe Fiocco and Carlos Ventura turned it into a charming, clean-lined trattoria with a farmhouse feel.
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- Campo is located in Fish Camp's old space on Jane Street. The name might be strangely similar, but the owners and concept are new.
- (Image: Jackie Pal)
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- The Toasted Country Bread is drenched in extra virgin olive oil, then topped with roasted mushrooms and freshly grated parmesan. ($8)
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- Instead of romaine, Campo's caesar is made with baby gem lettuce. It's stacked, then smothered in a creamy but egg-free dressing. ($9)
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- Salt cod cooked in milk and emulsified with olive oil comes with baguette chips and a side frisée salad with piquillo peppers and pickled shallots. ($11)
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- Pan-seared branzino with a house romesco sauce, roasted fingerling potatoes and wilted winter greens. ($25)
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- Gnocchi with braised lamb's neck, mint and pecorino cheese. ($19)
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- Made-to-order tiramisu. ($6)
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- Sea salt caramel budino, topped with toasted almonds. ($6)
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- The Spiced Horchata: spiced rum, angostura, whipped egg whites, cinnamon and vanilla. ($12)
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![](http://www.facebook.com/sharer.php?u=https://torontolife.com/food/introducing-campo-newish-neighbourhood-trattoria-baby-point/&title=Introducing: Campo, a newish neighbourhood trattoria in Baby Point&picture=https://torontolife.com/wp-content/uploads/2015/02/campo-hed1.jpg&description=[caption id="attachment_306345" align="alignnone" width="656"] (Image: Jackie Pal)[/caption]
Name: Campo
Contact Info: 244 Jane St., 647.346.2267, camporestaurant.com, @CampoRestaurant
Previously: Fish Camp
Neighbourhood: Baby Point
Owner and Executive Chefs: Carlos Ventura and Joe Fiocco
The Food: The Baby Point spot, serving a menu of homey Spanish and Italian dishes, opened to little fanfare in the fall. Expect old-school recipes like the handmade gnocchi, pan-seared branzino and brandada de bacalao with milk-stewed salt cod. Almost everything is done in-house, including the made-to-order tiramisu. Brunch is available on weekends and features purgatorio baked eggs (eggs baked in a spicy tomato sauce), toasted country bread bennies and huevos revueltos (scrambled eggs) with stracchino cheese.
The Drinks: Cocktails with Italian and Spanish twists, local beers, a selection of reds and whites by the glass or bottle, a lengthy digestivo menu that includes some rare amaros, and freshly pressed Americanos (of course).
The Place: Gone is the kitschy interior of Campo's predecessor, Fish Camp; owners Joe Fiocco and Carlos Ventura turned it into a charming, clean-lined trattoria with a farmhouse feel.
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West: 17
East: 2