Last week, Tracy and I went to dinner at Campo. Having walked by this Morningside Heights Italian many times on my way to visit Dave at Columbia, I had been wanting to try it since I first passed by. Then, I saw the executive chef, David Rotter, on an episode of Chopped (I was watching because one of my teachers from culinary school was also competing that week). He did not come across well on the show, but it renewed my desire to try the food at Campo.
We started our meal by sharing the housemade mozzarella and fried green tomato caprese, which came drizzled with balsamic vinegar and pesto and topped with some micro greens. The tomatoes were lightly breaded, crispy and flavorful on the outside, and warm and tomato-y on the inside. The pesto was quite tasty as well; add the mozzarella and it was the perfect dish.
For main courses I had the wild mushroom pappardelle and Tracy had the special pizza of the day which was topped with heirloom tomatoes. My pasta was quite good, its texture was spot on and the mushroom flavored sauce was delicate and perfectly portioned. I did wish that there were more actual mushrooms in the dish. Tracy’s pizza was also delicious. Campo grills its pizza which results in a thin, crisp crust that leaves you craving another bite.
We ended our carb-fest dinner with some zeppoli. The small, puffy doughnuts came drizzled with honey and coated with powdered sugar. I thought that they could have come out of the oil just a bit earlier, but the ultra crispy exterior contrasted well with the doughy, hot interior. A sweet ending to a casual weekday meal.
If you find yourself on the Upper West Side and hungry, Campo is a friendly, hearty option.