Yes, Ecco is a good sign of things to come for the Camp. Where there was once just a notably good vegan restaurant housed in a yurt, there is now also an Italian restaurant that introduces the granola set to Grana Padano. The dish that represents the restaurant is the half-chicken. Like the Camp itself, it looks challenging to navigate. It's brown, dark and crispy where it isn't Hulk-green from the heavily herbed marinade. You ready yourself to get hands and fingers dirty, thinking there's a bone-in barbecued chicken in front of you. It's only after you finish the plate that you realize it's all edible-not a trace of bone or cartilage to be found, just moist pink meat and deliciously rendered skin.
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Thursday, September 15, 2011 at 3:30 p.m. by Shuji Sakai
You'd think a mac and cheese would be simple to pull off for a restaurant kitchen, but you'd be wrong. Never mind the technical difficulties of making a cheese sauce creamy-smooth, balancing the flavor profiles and so on, we'r...
Thursday, September 9, 2010 at 3 p.m. by Edwin Goei
I waited nearly a year for Ecco to open at the Camp in Costa Mesa. It’s not that I was necessarily looking forward to another Italian restaurant, with Pizzeria Ortica and Il Dolce already existing in the same city. I was more ...