Russell Moore at Camino

Bio

Russell Moore is an author and the chef/owner of Camino. After two decades spent working for Alice Waters at Chez Panisse, he opened his own restaurant in 2008. At his restaurant he made it both as simple and as challenging as possible for himself by limiting his one major heat source to a 9-foot-wide wood-burning fireplace, built to his specifications by a local stone mason.

Accolades

  • Three and a Half Stars
    San Francisco Chronicle
  • Top 100 Restaurants
    San Francisco Chronicle
  • "The best wood-fire-intensive restaurant in the U.S."
    Los Angeles Times' Jonathan Gold
  • ChefsFeed Winner
    One of the Best Things to Eat in SF

My Restaurants

  • Camino
    3917 Grand Ave
    Oakland, CA

Where I Eat

From My Menu

Chef Kim Alter reviews Chilled beet soup at Camino
$$$ | Breakfast/Brunch, | Modern, | American
Grand Lake, Lower Hills
1 Review
"I had this beet soup with grilled Belgian endive and horseradish from Russell's special Oktoberfest menu last year, but I still think about it to this day."
Chef Chris Kronner reviews Boudin blanc at Camino
$$$ | Breakfast/Brunch, | Modern, | American
Grand Lake, Lower Hills
1 Review
"This is white sausage perfection. Grilled pork leg from the hearth and house sauerkraut on the plate make for sides that are better than most entrées."
Chef Charlie Hallowell reviews Grilled duck leg & king trumpet mushroom kofte kebab at Camino
$$$ | Breakfast/Brunch, | Modern, | American
Grand Lake, Lower Hills
1 Review
"Russ is one of my favorite chefs, especially when he is doing down-home food like kebabs. He has technique and soul, a rare thing indeed."
Chef Roman Petry reviews Grilled Dungeness Crab with Green Garlic Aioli at Camino
$$$ | Breakfast/Brunch, | Modern, | American
Grand Lake, Lower Hills
1 Review
"While in season, the chef Russell Moore serves the best Dungeness crab in the Bay Area. It's charred on the open wood fire and served with green garlic aioli and whatever vegetable is fresh from a nearby farm. If there is no crab, get anything from the grill; he makes some of the best grilled food near and far. Also try the amazing cocktails."