What to Eat at Día de Campo, Now Soft Open in Hermosa Beach

What chef Tin Vuong and Jed Sanford plan to serve at their new Mexican seafood surf lodge

Jed Sanford and Tin Vuong’s Blackhouse Hospitality Group has added another to their stable of notable eateries. Near their thriving South Bay fixtures Abigaile and Little Sister comes the pair’s interpretation of a modern surf lodge. Just a few blocks from the strand and the sand, Día de Campo soft opens tonight.

Executive chef Ken Johnson, formerly of Abigaile, is serving a menu focused on Mexican-style seafood dishes. A full bar serves craft cocktails made by bartenders David Keenan, Greg Simons, and Gavin Steiner. Set to serve a quiet crowd tonight, Día de Campo officially debuts later this week.

http://cdn2.lamag.com/wp-content/uploads/sites/9/2014/02/arrow34.png Día de Campo, 1238 Hermosa Ave., Hermosa Beach, 310-379-1829 or diadecampohb.com.