Campanile (restaurant)

Co-founded by Mark Peel, Nancy Silverton, and Manfred Krankl,[1] Campanile Restaurant earned acclaim during the 23 years it was notable for its California cuisine. In 2001 Campanile won the James Beard Foundation award for Outstanding Restaurant.[2]

Campanile
Campanile interior dining courtyard
Restaurant information
Established1989
Closed2012
ChefMark Peel
Food typeCalifornia
Street address624 S La Brea Ave.
CityLos Angeles
StateCalifornia

History

From mid 1989 until nearly 2013, Campanile occupied a landmark building at 624 South La Brea Avenue in Los Angeles, California. Built by Charlie Chaplin in 1929, the neglected building was discovered by Silverton’s mother and bought by her father, then renovated according to the specifications of Campanile’s co-founders.

Five months before launching Campanile, the founders opened La Brea Bakery as part of the restaurant complex, to provide the quality breads they wanted to serve. “Like the bakery before it, the Campanile restaurant was a hit when it opened six months later. Silverton and Peel were well known from their stints at Spago and Michael's in Los Angeles. The press anticipated the opening. Customers waited weeks for a table. Annual sales exceeded $2 million right from the start.”[3]

According to the Los Angeles Times, “Campanile, which opened in 1989, helped to shape the culinary landscape of Los Angeles, influencing so many of today’s chefs (many of whom passed through its kitchen).”[4]

“The storied restaurant, with its distinctly American approach using top-quality farmer's market ingredients, helped set the tone for Los Angeles dining in the 1990s,” wrote Betty Hallock.[5] For more than two decades Peel served as Executive Chef at Campanile, where food critic Jonathan Gold observed that “It is hard to overstate Campanile’s contributions to American cooking,“ and “… Peel is still the most exacting grill chef in the country, a master who plays his smoldering logs the way that Pinchas Zukerman does a Stradivarius.”

In its November 1997 issue, Los Angeles Magazine said, “Arguably the best restaurant in L.A., Campanile—home to Nancy Silverton’s La Brea Bakery and local shrine to Mark Peel’s urban-rustic cuisine—continues to be solid yet innovative, comforting yet startling. The cedar-smoked trout with fennel salad; rosemary-charred lamb with artichokes, fava beans and olives; and the sour-cherry brioche are classic selections from a menu that changes daily.”

La Brea Bakery was sold in 2001 to Aryzta.

In 2012, Campanile restaurant lost its lease and closed.[6]

Tributes

Bibliography
  • New Classic Family Dinners: More than 200 Everyday Recipes and Menus from the Award Winning Campanile Restaurant. Mark Peel with Martha Rose Shulman. Wiley ISBN 978-0-470-38247-9. 2009
  • Nancy Silverton's Sandwich Book: The Best Sandwiches Ever—from Thursday Nights at Campanile. Knopf. ISBN 0-375-41260-3. 2005.
  • The Food of Campanile: Recipes from the Famed Los Angeles Restaurant. Mark Peel and Nancy Silverton. Villard Books. ISBN 0812992032. 1997

See also

References
  1. "Manfred Krankl: The Innovation Interview". Brulte & Company.
  2. Parsons, Russ. "L.A.'s Campanile Wins James Beard Award". Los Angeles Times. Retrieved 5 April 2019.
  3. Fromartz, Samuel. "Rising Empire L.A. chef Nancy Silverton sold her ultra-trendy bread-baking business for millions". CNN Money. Retrieved 5 April 2019.
  4. "Six degrees of Campanile chefs". Los Angeles Times. Retrieved 5 April 2019.
  5. Hallock, Betty. "Campanile closing to make way for new bistro". Los Angeles Times. Web Archive. Archived from the original on 24 July 2018. Retrieved 5 April 2019.
  6. https://www.laweekly.com/an-elegy-for-campanile/
  7. Wakim, Michelle. "The Amazing, True Story of How Nancy Silverton Became a Living Food Legend". Los Angeles Magazine. Retrieved 5 April 2019.

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