Photos by cristian bompensieri
Walk into Casa Faena’s new restaurant Campo — meaning “field” or “countryside” in Spanish — and immediately, you know you’re in for something special. Designed by creative visionary and entrepreneur Alan Faena, the 95-seat eatery, which includes an outdoor terrace, is lush and welcoming. Bright, tropical murals created by Brazilian artist João Incerti, paired with cheerful coral red accents, Parisian bistro chairs and verdant foliage, instantly make it feel like a celebration. Lively salsa music adds to the festive vibe. In the far corner, a live herb garden wall showcases executive chef Antonio Maldonado’s commitment to eco-conscious and farm‑to-table dining.
Wagyu Burger
“I have sought out the freshest vegetables from local vendors each season from nearby farms, and we are working with poultry, meat and fish vendors that practice regenerative agriculture and that respect animal welfare. We aim to work with farms as close as possible to the restaurant to minimize our carbon footprint. These include incredible farms [and vendors] like Hammock Greens, Key West Shrimp, Homestead Farms, Creekstone Farms, Snake River Farms, Florida Mozzarella and breads from Zak the Baker. We are also utilizing compostable packaging for our to-go containers,” the 41-year-old says.
While the restaurant concept was inspired by Faena’s countryside home in Argentina, the Mexican native’s more than 22 years in the culinary world — including running his own restaurant and honing his skills at Mary Elaine's (which became J&G Steakhouse) in Scottsdale, Arizona — bring a unique spin to the dining experience.
“The multicultural aspect of my training and cooking career has definitely impacted my own personal cooking style as well as the flavors and profiles guests can enjoy at Campo. They will taste tropical flavors inspired by my time in Tulum, a luxury approach to dining and polished plating inspired by my time spent at Le Sirenuse and the Surf Club and a blend of cooking techniques that combine simplicity with delicious and sustainable food and flavors inspired by my Mexican heritage.”
Long Island Squid
Open for brunch and dinner, Campo features dishes rooted in Maldonado’s earliest childhood memories. With a single mother who worked outside the home, Maldonado had to learn to cook at a young age, focusing on creating the perfect burger — something he began making when he was 7.
Today, diners can savor his perfected rendition, which features Snake River Farms Wagyu, Port Salut, smoked gouda and tomato confit, served on a brioche bun.
Brunch spread at Campo
Maldonado takes pride in the variety available at Campo, explaining that, when it comes to deciding what to eat, there is something for everyone. His focus is to create dishes that are light and refreshing so guests leave feeling satisfied but not weighed down. Take, for example, the Avocado Salad, made with Ark Farms’ shishito, mint, basil, avocado, carrots, jicama and green papaya, or the Homestead Farms Cauliflower with Jerusalem artichoke, thyme, tlayuda and Comté cheese.
There’s also an Asian influence, with dishes like Robata-style Long Island Squid with salsa macha, mam toi ot and lime, Bone Marrow Pho Ramen and Fried Rice with cashews and seasonal vegetables.
“I enjoy combining Mexican and Asian flavors, with influences from Vietnam and Japan. In composing the menu for Campo, my focus is on balance and harmonizing flavors,” he says.
Balance is key when creating drinks as well, with Campo showcasing nutritious beverages in its drink program.
“We wanted to cater to all types of drinkers. We have a balance of offerings from our light and healthy selection of juices to our protein shakes and signature cocktails with house-made shrubs and unique garnishes. We also offer a selection of organic wines, artisanal spirits, creative mocktails and smoothies made with organic, locally sourced ingredients.”
Maldonado values his team and their shared goal of delivering exceptional cuisine while being mindful of their environmental impact. And to be doing so in the Faena District, known to many as a cultural destination in Miami Beach, is even better.
“Campo brings a fresh and vibrant personality to the Faena District, with offerings unlike any other before. Our team is excited to be bringing this new restaurant to our guests as well as locals in Miami for diners who are interested in a sustainable dining experience,” he says.
Avocado Salad
Serves 1
INGREDIENTS:
For the salad Mix:
• ½ teaspoon minced garlic
• 1 teaspoon pickled ginger, chopped
• ½ Thai chili, finely chopped
• 1 lime, sliced very thin (skin removed)
• ½ cup green papaya, julienned
• 1/₃ cup carrots, julienned
• ½ cup jicama, julienned
• ½ cup cucumber, chopped
• ¼ cup long beans, cut into 2-inch pieces
• 2 tablespoons cashews, crushed
• 5 cherry tomatoes, halved
• 5 cilantro leaves
• 2 mint leaves
• ½ cup salad dressing (base)
In a mortar, crush the garlic, ginger, Thai chili and lime, making a paste. In a separate bowl, combine the green papaya, carrots, jicama, cucumber, long beans, cashews, cherry tomatoes, cilantro and mint. Add the paste and mix.
FOR THE SALAD DRESSING:
• 2 garlic cloves
• 2/₃ cup brown sugar
• 1/₃ tablespoon chopped cilantro
• ¾ cup fish sauce
• 2½ cup fresh lime juice
• 1 Thai chili
Blend all ingredients in a blender until smooth. The salad dressing base can be frozen and used as needed or reserved in the refrigerator for up to 2 days.
FOR THE SHISHITO PUREE:
• 12 shishito peppers, grilled, peeled and deseeded
• 1 cup spinach, blanched for 3 minutes
• ¾ cup raw cashews
• kosher salt, to taste
In a large pot, bring water to a boil. Blanch the spinach for 3 minutes, drain and shock it in ice water to preserve the color. Squeeze the spinach to remove excess water and reserve. Grill the shishito peppers on all sides, wrap them with plastic and reserve for 5 minutes. Remove the plastic, peel off the skin and devein. Blend the shishito peppers and add the spinach. Separately, blend the cashews into a puree and add into a bowl, combining with the shishito puree until you have a smooth consistency. Add salt.
TO SERVE:
Spread the shishito puree on the bottom of the plate. Arrange the mixed salad on top and then add the toasted cashews and 2 halved, grilled avocados. Top with micro red shiso and a sprinkle of Tajín seasoning (optional, for extra heat).