Months ago on a lark, just because I happened to be wandering through downtown Palo Alto on a chilly afternoon, I stopped into Campo Pizzeria to grab something warm for lunch.
At the time, the name of the restaurant included the word “pizzeria.” Back then, the kitchen was also headed up by Chef Sean O’Brien, formerly of Myth, Gary Danko and Zinnia, all in San Francisco. I remember the pizzetta dough as quite crisp and the cup of minestrone truly impressive in the way it maintained the integrity of each and every vegetable.
Fast forward to earlier this month, when I was invited in as a guest of the restaurant. Now christened Campo 185, in reference to its address on University Avenue, the “pizzeria” moniker had been jettisoned, though pizzas are still on the menu. What’s more, a new chef now runs the place — Robert Holt, former executive chef of Marzano in Oakland.