Don't let the simplicity of the name fool you. This is widely considered one of the best roast chickens in the city. It's incredibly succulent with a skin that's thin and crisp, served with a jus that has a subtle, warm depth from Indian-influenced spicing.
Tips from diners
This is the dish everyone talks about for a reason. The technique is spot-on, and the spice level is just enough to make it special.
A showcase of classical French technique. The sole is prepared with precision to achieve a delicate, buttery texture and served with a sauce that emphasizes the natural sweetness of the fish while adding a modern, lighter finish.
Tips from diners
The fish is deboned for you, making it an incredibly elegant and easy-to-eat fine dining dish.
The perfect end to a technical French meal. The soufflé is perfectly risen and incredibly light, with a deep cocoa flavor that's balanced by the silky, cool vanilla sauce poured into the center at the table.
Tips from diners
You'll need to order this early in the meal as it takes about 20 minutes to prepare from scratch.
A comforting but highly refined take on the French staple. The beef is braised until it's remarkably tender, and the sauce is concentrated to a deep, dark glaze that perfectly coats the meat and vegetables.
Tips from diners
It's a very rich dish, so it's best paired with one of their lighter, more acidic starters or a crisp white wine.
A benchmark version of the bistro classic. The steak is cooked to a perfect medium-rare with a heavy, aromatic peppercorn crust, served with a sauce that is remarkably rich and well-balanced by the heat of the pepper.
Tips from diners
The sauce is the highlight here. Ask for some bread to soak up whatever is left on the plate—it's too good to waste.
Located in the Arts District, Camphor is a collaboration between Chefs Max Boonthanakit and Lijo George. The restaurant reimagines the classic French bistro through a sleek, minimalist lens, incorporating delicate spices from their respective backgrounds to create a refined and highly technical dining experience.
Camphor is very popular and small. Book at least two weeks in advance on Resy, or check for last-minute cancellations on weeknights.
The interior is very white, bright, and minimalist. It feels more like a modern gallery than a traditional bistro, which makes for a very unique atmosphere.
They offer valet parking right in front of the restaurant, which is highly recommended as street parking in this part of the Arts District is almost impossible.
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