You never know where you're going to find your inspiration, unless you're Jamiroquai, because Stevie Wonder often thinks he's hiding even when he isn't. Finding theirs in Argentina, then bringing it back to Oak Cliff, the guys behind Campo Modern Country Bistro, now open for dinner.
Ensconced in an old house filled with unfinished wood furniture crafted both locally and by artisans in Mexico, Campo's team traveled far and wide during a "we'll know it when we see it" quest that ended when they found aesthetic and culinary gold in Chile-bordering Mendoza Province -- hopefully after visiting four less inspirational locales for an overall success rate of .200. The menu was developed by Matt McCalister, and kicks off with apps ranging from Barnstable oysters w/ elderflower apple mignonette, to rabbit w/ porchette frisee, red onion confit, pear mostarda, and pickled radish, though Ben Kweller really shouldn't be drinking if he's only, like, 12yrs old. Rounding you out are hay-smoked scallops (w/ charred cabbage puree, Brussels sprouts, bacon & bone marrow), cinnamon short ribs (w/ braised romaine, raisin chutney, celery root), and, with mint salsa verde/braised white bean/crispy kale, a fat leg of lamb, leg of goat being more of an Alabama specialty.
As for the bar: it's a thing of rustic beauty, built on uprights made from split wood, and serving (when the liquor license comes in, hopefully this week) South & Central American-influenced Brad Hensarling cocktails that pull in pisco, mezcal, cachaca, tequila, rum, horchata, and tepache, a list anchored by the Campo Pisco: rum, turbinado sugar, lime juice, muddled guava, egg white, and Jamaican jerk bitters -- also two qualities that, after drinking, you'll think you're hiding, but probably won't be.