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New look, menus as Campiello turns 20



A sampling of Campiello’s bruschetta with Pomodoraccio semi-sun-dried tomatoes, buffalo mozzarella and olive oil.

After 20 years at its Eden Prairie location on City West Parkway, Campiello was due for a refresh. The D’Amico & Partners mainstay got a comprehensive décor and menu update this summer and showed off its new look and flavors during a menu tasting event October 9.

“It was time, you know, we celebrated 20 years in December and we know we’re going to be here for a long time still,” said Ann Grant, Campiello’s general manager who joined the team at the Italian spot after the company’s Parma 8200 restaurant in Bloomington closed last year. “Richard did the design, he wanted to modernize and lighten it up.”

“Richard” is Richard D’Amico, who with brother Larry co-founded D’Amico & Partners and who redesigned Campiello, giving a new look to the lounge bar, new pasta bar counter seating with kitchen views, updated flooring and lighting, and new kitchen décor including vibrant red tile surrounding the wood-fired pizza oven. The patio also got a facelift with updated furnishings and lights.

While renovations were underway, Chef Ben Perhai went to Florida to work with Executive Chef Mike Dalton and his team at Campiello in Naples to develop the new menu. Bar manager Jean Beilarz also collaborated with D’Amico’s full-service restaurants beverage director, Ross Kupitz, to plan a new cocktail menu and update the wine selection.

The result is almost entirely new lunch, dinner and happy hour menus, including the addition of sandwiches to the dinner menu for the first time and an expanded pizza program featuring new white and red sauce options. Perhai also creates a different regional menu each month to highlight cuisine from around Italy.

While Grant said the changes weren’t necessarily aimed at attracting a new demographic of diner, “We’re seeing a nice uptick in younger, 30 and ups coming in.”

“We’re not just the special occasion place, we’ve become exactly what we were hoping for,” continued Grant. “More approachable, that’s what restaurants want to be. We can still be a special occasion restaurant but also a place you can come for nice, regular weekday dinner.”

She noted popular items such as the balsamic-glazed short ribs and penne with roasted chicken are here to stay, as the goal wasn’t to remove a lot of items but instead expand the offerings.

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