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After 4 years working at famed Napa Valley restaurant French Laundry, Government Chef Drew Erickson returns to Greenville to go up Desk 301’s new idea CAMP, positioned in Camperdown Plaza downtown.
“It’s a contemporary American eating expertise with a ‘no guidelines’ menu,” says Erickson. “Whereas it’s small plate pushed, there’s sufficient to fulfill and choices to discover totally different flavors.”
Like all of Desk 301’s ideas, contemporary, native obtainable substances rule the plate.
“We’re lucky to be in an space supported by plenty of nice growers and suppliers,” Erikson says. Just a few of his crew’s favorites embody family-owned Rising Inexperienced Household Farms, which provides the restaurant with 12 various kinds of native seasonal greens, in addition to Tyger River Sensible Farm and Colonial Milling Co.
Sharable plates are divided into land, sea, and subject choices. Count on creative bites like steam buns filled with flavorful Korean barbecue brief ribs and topped with house-pickled veggies. There’s additionally a small collection of entrées with options like sea scallops with tomato and cucumber relish, and roasted lamb chop with a spicy muhammara sauce.
“We’ll at all times hold it fascinating, so that you’ll discover a wide range of textures and a mixture of temps,” says Erickson.
Erickson’s “no guidelines” strategy takes acquainted fare to a loopy scrumptious new stage. For instance, a basic corn canine will get a culinary makeover with wagyu beef and truffle aioli. Government Sous Chef Diego Campos add his signature to the menu in addition to a number of of his household recipes. Campos’ handcrafted tortillas lend one other layer of taste to scrumptious Yucatán-style pork tostadas served with pineapple and onion salsa, avocado, and cilantro.
Don’t miss certainly one of Pastry Chef Lindsay Beck’s desserts. Beck incorporates one of the best of native seasonal fruit, like strawberries and peaches, for her shortcake semifreddo, with crème Fraiche Chantilly cream and a sprinkle of basil crumb.
Throughout weekend brunch, bask in standard Croque monsieur croquettes with a white truffle-Dijon fondue or decadent French toast with vanilla bean mascarpone, macerated strawberries, and a aspect of crispy smoked bacon.
Savor your culinary expertise inside, the place the vibe is energetic and informal. A 12-seat Chef’s Counter is an ideal spot to look at the gifted cooks in motion. Two retractable home windows open to the bar and supply extra outside seating on the plaza patio. Upstairs, there’s additionally an intimate rooftop bar with a separate small chunk menu. For spirits, Desk 301 beverage director Joe Crossan oversees the bar program, which features a lineup of craft cocktails, a curated wine record, and a collection of regional beers.
“The inspiration for CAMP has to do extra concerning the spirit of your expertise,” says Carl Sobocinski, founder and president of Desk 301 Restaurant Group. “And making lasting recollections round nice meals and wine.”
CAMP is open each night time and for brunch on the weekend.
For extra data, go to www.campgvl.com.
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