Attention: It’s currently fall. And with that comes lots of fun things like pumpkins, spices and lattes… oh wait. Don’t think about saying the words ‘pumpkin spice’ and ‘Campfire’ in the same sentence (even though this is a delightful duo in any other context). We’re talking about fall’s influence on Campfire, the restaurant, for the second installation of Fall Into Flavor. Catch up with part one here.
Proudly proclaiming a market-driven food and cocktail menu, owner John Resnick is sharing how autumn’s changing of the leaves inspired the most recent menu. Resnick, Chef Andrew Bachelier and the team are influenced by what’s fresh and local, to the day. Giving careful consideration to the proportions of the menu (the food menu is equally appointed with meat, seafood and produce), the revolving door of Campfire’s menu ensures each visit is totally new, seasonal and as delicious as ever.
CAMPFIRE + GATHERING
Campfires are known as a way for people to gather, chat and tell stories. How did you translate the idea of a campfire setting to a space meant for gatherings?
Campfire Owner, John Resnick: Yes! It is all about people coming together and talking to each other. For us, that means creating a space that encourages and helps foster that idea and behavior. We’ve tried to cultivate a space that encourages people to focus on each other, to talk to each other. Everything else in the space – the lack of TV’s, the delicious and memorable booze and food, the warm and authentic hospitality, the music and lighting – literally every detail of the space is aimed at getting people to feel good about being here, to enjoy spending time here with friends and loved ones, to enjoy telling stories here and hopefully, to creating some new ones.