Camphor

"A Californian dining experience with a twist, led by an Alain Ducasse-trained chef in Los Angeles." - The MICHELIN Guide

"Chef Max Boonthanakit, a 2019 Eater Young Gun and former Nightshade pastry chef went to work for legendary chef Alain Ducasse in Bangkok before returning to to LA to open Camphor in 2022 inside the former Nightshade space. Since then, the French-leaning, heavy-hitting menu has earned the restaurant a Michelin star. Highlights include beef tartare served with tempura-battered herbs, classic steak au poivre, and creative desserts that always hit the mark. Best of all, the dining room feels refined but not the least bit stuffy." - Rebecca Roland

"Arts District restaurant Camphor, an ode to upscale French bistros, has a custom candle made by Nepo Latrop that burns for up to 60 hours with notes of black currant, sandalwood, bergamot, and, of course, camphor. And for the oenophiles: The Michelin-starred restaurant also has its own rosé from Valle de Guadalupe made with Sangiovese grapes for something crisp and versatile." - Matthew Kang

"At one point, Camphor’s burger was an off-menu secret available only at the bar or patio. These days, it's an official menu mainstay, no doubt a product of how many people were coming in to get it. The patty is a mix of duck and dry-aged beef, giving it a sweet, slightly gamey flavor that plays nice with the tangy caramelized onions. The soft brioche bun and savory beef fat remoulade push this baby into true decadence territory. Its $38 price tag is steep, but this is a hefty burger and comes with a heap of fries and three dipping sauces. Mix the ketchup with the spicy aioli.  " - brant cox, sylvio martins, nikko duren, garrett snyder

"Camphor is a mostly French, occasionally Southeast Asian restaurant where you go to impress someone intimidatingly cool. About 90% of the menu here is typical of what you’d find at an upscale bistro: baguettes served with funky cheese, asparagus in béarnaise sauce, and peppery steak au poivre. However, it’s in that non-traditional sliver, the other 10%, where our favorite dishes live. That includes the burger, which comes with a duck and dry-aged beef patty topped with a decadent beef fat remoulade. " - brant cox, nikko duren, garrett snyder, sylvio martins