New Latin-Asian Fusion Restaurant Campo Checks Into Casa Faena

The Faena District in Miami Beach has a fresh new restaurant called Campo, an all-day restaurant blending American cuisine with Mexican and Asian influences for brunch and dinner.

Helmed by Chef Antonio Maldonado, Campo offers all-day brunch and dinner menus grounded in sustainability and health-conscious cooking.

Inspired by Alan Faena's countryside home in Argentina, Campo aims to celebrate the bounty of the land, crafting health-conscious dishes from locally sourced ingredients. At Campo, expect farm-to-table freshness with a soulful Latin touch.

A Fusion of Mexican and Asian Cuisines

Maldonado, originally from Puebla, Mexico, has more than two decades of culinary experience, with a career that spans globally recognized kitchens, from Jean-Georges in Scottsdale to leadership roles at Gitano's outposts in Miami, Tulum, and Dubai. "Sustainability isn't just a buzzword; it's the backbone of what we do here," Maldonado says, explaining the restaurant's commitment to using locally sourced produce as much as possible, compostable materials, and eco-friendly oils like Zero Acre's sugarcane-derived alternative to seed oils.

Campo's menu reflects Maldonado's fusion of Mexican and Asian cuisines, influenced by his heritage, world travels, and professional experiences in the United States.

The restaurant's practices include sourcing mushrooms from Gratitude Farms in West Palm Beach, greens from Miami local farms, bread from Zak the Baker, and seafood like Key West shrimp and salmon from Homestead. Maldonado also emphasizes the importance of animal welfare, aligning with Campo's commitment to sustainability. The menu incorporates chicken from Bell & Evans, which is organic and humanely raised in Pennsylvania, and Wagyu beef from Snake River Farms for its signature burgers.

All-Day Brunch and Eco-Friendly Dishes With Ingredients from Local Farms

Campo's menu evolves with the time of day.

Dinner takes on a more refined, Asian-forward tone, offering dishes like bone marrow ramen with shiitake dashi or adobo-marinated Key West shrimp elevated with yuzu kosho and habanero aioli.

The all-day brunch offerings lean toward lighter fare, with everything from juices, protein shakes, housemade pastries, and protein bowls. Standout dishes include locally crafted stracciatella blended with tomato confit and olives, served alongside airy, housemade focaccia, a burger featuring a blend of Wagyu beef and bison, topped with smoked gouda and nestled in a pillowy Zak the Baker brioche bun, and decadent French toast stuffed with mascarpone, crowned with caramelized banana and drizzled in maple syrup. Mexican staples like chilaquiles and tostadas pay tribute to Chef Maldonado's roots, with recipes drawn from his childhood memories.

An Interior Design by Alan Faena Himself

Designed by Alan Faena, the 95-seat restaurant's interior is a canvas for Brazilian artist João Incerti, whose mural "Let the Sun Come In" adds a playful yet elegant touch. Coral reds and pinks dominate the space, evoking warmth and a connection to Miami's tropical surroundings.

Plans for Campo include the addition of a rooftop space. For now, Campo's focus remains on delivering a dining experience that celebrates both the local and the global — from its ingredients to its culinary inspirations.

"Everything we do is about quality and balance," Maldonado says. "We want people to enjoy great food that doesn't weigh them down in a vibrant and approachable space, where the essence of countryside dining meets the rich flavors of Latin-inspired New American cuisine."

Campo at Casa Faena. 3500 Collins Ave., Miami Beach, at Casa Faena; 786-655-5600; faena.com/miami-beach/dining/campo. Open for dinner Sunday through Thursday from 6 p.m. to 10:30 p.m. and Friday through Saturday from 6 p.m. to 11:30 p.m. Daily brunch is from noon to 4 p.m., and daily breakfast takes place daily from 7 a.m. to 11 a.m.