Anne Fishbein
Named after the Portuguese phrase for “field day,” Dia de Campo is the third in what is becoming a small restaurant empire for chef Tin Vuong and restaurateur Jed Sanford, the team behind gastropub Abigail, also in Hermosa Beach, Culver City’s WildCraft Pizza and Manhattan Beach’s Little Sister. At Dia de Campo, Vuong, along with executive chef Ken Johnson, tackles Mexican cooking, with an emphasis on seafood.
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