Description
Monday is family-dinner night, when you can dine on big platters of fried chicken, porchetta or mussels at a reasonable price, and Thursday is still grilled-cheese night. If you missed the prix-fixe WGA Soup Kitchen dinners the first time around, they're back in an anniversary edition, maybe in anticipation of a SAG strike; chef Mark Peel prepares an elaborate degustation menu the third Wednesday of the month, and giant wine dinners show up on Mondays too sometimes, although Peel's new obsession (apart from the farmers market one, which continues unabated) seems to be 19th-century cocktails. To keep up with the place, sometimes it seems as if you need an annotated timetable, like the kind that are issued by Amtrak. But as the restaurant approaches its 20th anniversary, and the chefs Peel launched from his kitchen head some of the best restaurants around the country, Campanile still showcases every imaginable shade of fire and heat, from the cigar-box fragrance of that cedar-plank salmon to the leg of lamb flavored with the smoke from smoldering herbs, to the thin, broad sheets of veal that pick up the heady fragrance of burning oak logs.
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