Stay tuned for more details on closing date, celebrations, and the restaurant’s new owners. In the meantime, the couple’s other restaurant, The Kebabery, will remain open. “You want to end something at the peak of it,” says Hopelain.”When you still love it and are proud of it, it hasn’t crushed you yet and you can still stand.” Until the liquor license is fully transferred in December, Moore and Hopelain plan to continue cooking, holding the book and dinner parties they’re known for, and adding a few extra “ragers” into the mix. CHICKEN BREAST MAY BE SUBSTITUTED FOR BEEF ON ANY BURGER ORDER ADD BEER-BRAISED PORK BELLY TO ANY BURGER. Your choice of ciabatta, jalapeño-cheddar, or egg-washed white bun. We cook ’em Medium unless specified otherwise. Now, the restaurant has been sold to new, yet-to-be-announced owners. Three-quarters of a pound of charbroiled Angus Beer in a handmade patty. I’m talking way down the line, but that would feel really good and then they could do whatever they wanted with it after that.” “ My dream would be to have someone working here who we could hand it over to. “Without Russ in the kitchen, there’s no Camino,” said Hopelain at the time. When Eater spoke with the duo in May to celebrate ten years in business, their vision for the future was open-ended. til midnight and he loves it but he’s also in his mid-50s.”Īfter Ten Years, Camino Is More Itself Than Ever “He has a vision that is best played out when he is there and it just requires so much,” says Hopelain. The menu changes daily, creating a environment that requires Moore’s constant attention to keep that vision alive, says Hopelain. Moore and Hopelain, both of whom worked for many years at Chez Panisse, founded a restaurant known for its sometimes strict dedication to its owners’ ethos, from buying organic to using whole animals. Staffing shortages and the Bay Area’s rising cost of living are just a few of the reasons behind closing the restaurant, which has been an extremely personal project from the start. “I know that because worked on the line like five times this year because we were so short staffed.” Blue cheese from cow and goat milk from Len, cured for 2 months, with Pajero figs poached in PX. Pasteurised Manchega sheep cheese from Castilla La Mancha, cured for 6 months with quince jelly. It’s a very physically demanding job,” says Hopelain. Creamy Frisona cow cheese from Cantabria, cured for 45 days, smoked chilli jam. “At this age it just gets harder and harder. It’s a physically demanding kitchen, which Moore has been tending constantly since the restaurant opened in 2008. The restaurant is centered around a large, wood-fired hearth upon which almost all of Camino’s dishes are prepared. We don’t want to change it to make easier, so it seemed like the right time to do it, while were still in love with it.” “I don’t want to change it to accommodate anything: our personal lives or what is happening around us or business pressures. It’s exactly what we wanted it to be,” Hopelain told Eater SF. Four wings, two flautas, cheese quesadilla, tex-mex rolls, beans and cheese nachos. After ten years of shaping the Bay Area restaurant scene, owners Russell Moore and Allison Hopelain will close their Oakland restaurant, Camino, at the end of December.
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