The Food: The Baby Point spot, serving a menu of homey Spanish and Italian dishes, opened to little fanfare in the fall. Expect old-school recipes like the handmade gnocchi, pan-seared branzino and brandada de bacalao with milk-stewed salt cod. Almost everything is done in-house, including the made-to-order tiramisu. Brunch is available on weekends and features purgatorio baked eggs (eggs baked in a spicy tomato sauce), toasted country bread bennies and huevos revueltos (scrambled eggs) with stracchino cheese.
The Drinks: Cocktails with Italian and Spanish twists, local beers, a selection of reds and whites by the glass or bottle, a lengthy digestivo menu that includes some rare amaros, and freshly pressed Americanos (of course).
The Place: Gone is the kitschy interior of Campo’s predecessor, Fish Camp; owners Joe Fiocco and Carlos Ventura turned it into a charming, clean-lined trattoria with a farmhouse feel.