Campo Modern Country Bistro

Opened Nov. 7, 2011.

Campo Modern Country Bistro, which we wrote about back in August, opens tonight in Oak Cliff. The restaurant, brought to us from Miguel Vicéns and John Paul Valverde, owners of Coevál Studio, a design firm, has a menu created by consulting chef Matt McCallister, whose last gig was as executive chef at Stephan Pyles. The website is still just a landing page; look for updates onCampo's Facebook page.

I'm trying to get my hands on a menu; will update. McCallister told me in August that he'd be creating the menu and overseeing the kitchen, but that one of his top priorities would be hiring a chef. The press release makes no mention of a chef; will let you know about that, too. The liquor license is still pending, so presumably it's BYOB till then. Stay tuned.

UPDATE: McCallister will be running the kitchen for now. His brief menu, which changes "every few days," is intriguing. Appetizers include smoked baccalao dip; chorizo donuts (!) with charred oregano aioli; something called "rabbit in porchetta"; and crushed beets with beet top pesto, beet mostarda and sheep's yogurt. There's a trio of daring pastas (braised oxtail orecchiete with butternut squash and mushrooms; Gulf shrimp tagliarini with oregano pesto and sea urchin; Gorgonzola country ham gnocchi with pear and walnut). Mains include leg of lamb with mint salsa verde; cinnamon short ribs with braised romaine, raisin chutney and celery root; and hay-smoked scallops with charred cabbage puree, Brussels sprouts, bacon and bone marrow. The mains are $17 to $21.

BYOB is fine until the restaurant gets its liquor license. "Folks are welcome to bring a bottle of wine," writes publicist Amity Thomas in an email, "but they will be pouring a glass or two for them if not."

-Leslie Brenner / Restaurant Critic (11/7/2011)