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Dia de Campo

1238 Hermosa Ave.
Hermosa Beach, CA 90254
310-379-1829
Dia de Campo +

Photo: Anne Fishbein Wood grilled octopus

Details

  • Mon-Wed 5 p.m. - 10 p.m., Thur 5 p.m. - 12:30 a.m., Sat noon - 1 a.m., Sun noon - 9 p.m.
  • Lunch, Dinner
  • Full bar
At Dia de Campo in Hermosa Beach, chef Tin Vuong, along with executive chef Ken Johnson, tackles Mexican cooking, with an emphasis on seafood. From the large, almost unwieldy menu, you choose from all manner of familiar Mexican and Tex-Mex dishes, as well as a wide-ranging "ceviche-esque" section, which allows Vuong and Johnson to play whatever games they please with raw and almost-raw fish. It's this section of the menu that is most gratifying, and where the mix of chef-y, New American touches mixed with Mexican sensibility works best. Hamachi and one small but brilliant piece of uni sit on the plate surrounded by a wild tropical salad — green papaya, mango, peanuts, with half a passion fruit to scoop it up. It's a crazily acidic and bright mash of flavor, but when you get a bite with all the plate's components, it's also pretty brilliant. — Besha Rodell

Related Stories (1)

  • Dia de Campo Review: Trendy Mexican in Hermosa Beach
    10 months ago by Besha Rodell

    At Dia de Campo, the new Mexican-ish restaurant in Hermosa Beach, the term "chef's table" has been stretched to its logical limits. In the back corner of the room, the glassed-in kitchen has a stainless steel counter with a space op...

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