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Dia de Campo, Hermosa's New Take on Mexican Seafood

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Photos by Elizabeth Daniels

Restaurateur Jed Sanford and partner in crime chef Tin Vuong of South Bay's Abigaile and Little Sister have teamed up on Día de Campo, their interpretation of a "modern surf lodge" in Hermosa Beach, soft opening on Monday. What was once Cafe Boogaloo on Hermosa Avenue has been dramatically reworked by Bishop Pass (also responsible for the looks at Little Sister and Abigaile) into a fun, brightly lit number conducive to socializing thanks to those large share tables.

Former Abigaile chef de cuisine Ken Johnson is executing plates of Mexican seafood like a lobster tostada with chipotle mayo and habanero salted jelly fish from the raw bar (menu sample here), meanwhile the team of David Keenan, Greg Simons, and Gavin Steiner take credit for drinks like The Passion Over Function (serrano peppers, acai, tequila, passion fruit) and El Cintaron (tequila, Aztec chocolate bitters, orange, cinnamon). In addition to 14 rotating craft beers on tap (some from Abigaile's brewery), Día de Campo focuses on wines from Temecula, Malibu, Spain, Chile, Argentina, Uruguay and Baja.
· Dia de Campo, a "Modern Surf Lodge" in Hermosa Beach [~ELA~]
· Jed Sanford in Escrow to Take Hermosa's Cafe Boogaloo [~ELA~]

Día de Campo

1238 Hermosa Ave., Hermosa Beach, CA 90254

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