Close to two decades in, Campanile endures—innovative, yet thanks to founding chef Mark Peel, true to its roots. His flavors are hefty: duck, salmon, and prime rib are wood fired, crusted with tapenade, or braised with mushrooms. Mussels are tossed with hot chorizo. The bread, from La Brea Bakery next door, is a feat. Campanile's charm lies in its consistency, something of a luxury in this town.