Restaurant of the Week: Campo Italian Bistro & Bar

After having its grand opening only this past June, Scottsdale’s newest modern tavern, Campo Italian Bistro & Bar, has taken the city’s fine-dining experience by storm and is offering guests from-scratch, authentic Italian eats. The Italian concept stems from the community-driven restaurant group, Genuine Concepts –– the developers behind The Vig, The Little Woody and The Womack (to name a few).  

Led by the James Beard Award-winning chef, Alex Stratta and Genuine Concepts’ executive chef, Jeremy Pacheco, Campo offers plates with authentic recipes coming from the chefs’ own families. The duo stays true to their Italian heritage by using only fresh, seasonal ingredients, most coming from local Arizona businesses, including Sonoran Pasta Co., Four Peaks Brewing Company, The Wild Shrimp Co. and Noble Bread. 

Campo brings to light antipasti and lighter appetizers like the calamari fritti, crafted with semolina-dusted calamari and pepperoncini with a citrus aioli to complement. The pasta selection is refined, offering familiar classics like the lasagna Bolognese (mozzarella, fontina cheese, Parmigiano and basil) to more modern twists, like the squid ink pasta with lobster, mussels, clams and shrimp. 

Guests get to choose from a variety of experiences at the Italian tavern. They have the option to kick back and relax at the bar, sampling local craft brews, luxury wine, bubbles and handcrafted cocktails like the peach-rosemary martini crafted with Grey Goose peach essence, rosemary and peach puree, hang out in the lounge or chat it up at the communal table with some friends enjoying shareable plates, a great atmosphere and moody lighting.


For more information about Campo Italian in Scottsdale, visit

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