Endless Summer

Before you can step inside the newest watering hole that’s been shaking up the sleepy beach town of Carlsbad Village since September, you can feel the grin sliding across your face. Yes, the curb appeal of new hotspot Campfire is stunning, but that’s not why your smile beckons. A waft of nostalgia hits you on the street and takes you back to that communal circle of your youth around the campfire. The mesquite scent in the air causing you to reminisce is courtesy of the 12-foot hearth known as Grace––just one of the sources of open flame that celebrity chef Andrew Bachelier (of Addison and Cucina Enoteca fame) uses to create his ever-changing menu of seasonal fare.  

Inside, Campfire has transformed 6,000 square feet from an old auto-body shop into a summer camper’s dream. Long, communal tables anchor the expansive space with an inlaid wood art installation evoking a mountain pass flanking the wall. Properly lined picnic baskets, buoys and fishing poles divide the space, hinting at the menu’s staples: fresh fish flown in daily and produce straight from the vine. 

Outside, tree stump benches circle a fire pit, while tables line the patio under a rustic pergola set against a galvanized steel siding—repurposed from Camp Pendelton’s Marine Base. But the showstopper is the Oregon-made custom teepee. Filled with books, toys and large Fat Boy bean bag chairs, it perfectly portrays the spirit of Campfire restaurant: community. Kids in tow or not, it’s hard to resist hopping inside and taking in a little wilderness respite while you wait for your smoked salmon grilled cheese sandwich to finish roasting.  

Campfire is the first solo project of owner John Resnick, who reigns from the Consortium Holdings collection. CH boasts local faves Ironside Fish and Oyster as well as Craft and Commerce, both similarly featuring fresh, local menu selections and a crazy handcrafted cocktail game; Campfire’s bar offerings follow suit. The refreshing Aloe Black features tequila, aloe vera, violette, cucumber and lemon shaken. Nothing is safe from the flame—even the garnishes get thrown into the fire. The Grilled Pineapple, for example, marries the flavors of pineapple roasted on an open flame with white rum, coconut and lime juice. If you’re feeling a tad less adventurous, order the Rosé. When it appears on your table more a l’orange than rose-tinted, fret not; it is pure provincial countryside in a glass. 

With a warm, nostalgic atmosphere and an upscale, expertly crafted menu, the result is undeniable: summer camp has never been better. 

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