Tag Archives: CampO Modern Country Cusine

New Menu At CampO Spreads Sunshine On A Plate

by Steven Doyle

CampO Modern Country Bistro launched a new menu last week designed and executed by Chef Michael Ehlert who was named executive chef of the eatery in May. Ehlert’s menu focuses on sustainable proteins, seafood and produce from local farms to prepare innovative dishes with European influences including French, Spanish, Portuguese and Italian.

House Cured Meats, Pear-Braised Pork, Beef Tartare, Charred Fennel and Rhubarb Salad, Pan-Fried Veal Sweetbreads and House Made Pastas are among the menu favorites in addition to the popular nightly specials featuring first-of-season produce and fresh fish from the best fishmongers.   Continue reading

Leave a comment

Filed under chefs, Crave, Local, Oak Cliff, restaurant news, Steven Doyle

Celebrate National Donut Day In Style

by Steven Doyle

There was a time when I could freely eat a box of donuts at one sitting, this was when I was in high school. I went to W.T. White in north Dallas and we had a donut shop called Nelson’s. I would pass by the tiny shop located near LBJ on the south side of Midway and order a small box from the elderly nelson couple on the way to school nearly every day. They have since sold the shop and the donuts are not the same.  Donuts never will be as good as they were when I was 15

Today is National Donut Day and we want to celebrate in true style. We have assembled a short list of some of our favorites in the Dallas area and hope you join us by scarfing a box.          Continue reading

Leave a comment

Filed under Bacon, Crave, Dallas, Donuts, Steven Doyle

Michael Ehlert Named New Chef At Campo

by Steven Doyle

Just a few short days ago chef Michael Ehlert was named as the new executive chef at CampO Modern Country Bistro in Oak Cliff.  Ehlert was formerly at The Chesterfield where he was met with rave reviews across all lines of  Dallas media including the Dallas Morning News.

Prior experience includes professional training at the Culinary Institute of America in Hyde Park, New York, and as the prestigious executive sous-chef at Daniel Boulud’s DBGB Kitchen and Bar in New York.

Dallas has only witnessed a short side of Ehlert’s capabilities and should soon see a truer vision of what the chef is capable of executing.  Continue reading

4 Comments

Filed under chefs, Crave, Oak Cliff, restaurant news, Steven Doyle