Día de Campo

We can now say we’re jellyfish fans. At Día de Campo the invertebrate is served cold, cut into snappy strips, and dressed with prickly pear and charred green onion. It’s the most adventurous of the nouveau ceviches at the latest effort from Tin Vuong of Little Sister, the South Bay’s Vietnamese hub. The formula is similar: deafening bar vibe, huge menu. Here the twist is a Latin one, and the closer dishes get to hangover food (chimichanga, pork belly-laden queso fundido), the further they are from triumphant. But when playing with Mexico’s fresher side—as in a fantastic nopales salad and those inventive ceviches—Vuong flashes his versatility.