Día de Campo in Hermosa Beach Serves Up Mexican Inspired Seafood Fare
Hermosa Beach’s “modern surf lodge” offers flavorful cuisine from Chef Tin Vuong and partner/restaurateur Jed Sanford.
Los Angeles’ South Bay is erupting into a full-blown dining hot spot, and chef-to-watch Tin Vuong and partner/restaurateur Jed Sanford—the team behind Hermosa Beach’s Abigaile and Manhattan Beach’s Little Sister, as well as WildCraft Sourdough Pizza in Culver City—are helping to fuel the flames. The duo’s latest concept: Día de Campo, a laid-back yet stylish “modern surf lodge” just off the sand in Hermosa Beach that serves up flavorful, Mexican-inflected seafood dishes inspired by foods from Vuong’s L.A. childhood. Chill with friends at the raw bar, or commune at a booth over shareable dishes such as salmon tostada with avocado, jicama, pickled jalapeño, grapefruit and roe (seen above) and shrimp chorizo enchiladas, washed down with a handcrafted Sophia margarita dusted with a kicky house-mixed salt (photo by Jason Speth).
1238 Hermosa Ave., Hermosa Beach, 310.379.1829. diadecampohb.com