Camphor is here to reinvent the modern dining experience in the Arts District of downtown Los Angeles.
The simple yet complex menu pays homage to the chefs Max Boonthanakit and Lijo George's South Asian and French culinary trainings.
“Our goal with Camphor is to re-imagine familiar food we know and love in a simple yet elevated way. It was important to showcase both Lijo and my own background through the dishes we create together and find a harmonious balance between keeping the menu unassumingly classic, while at the same time re-imagining it with unique presentations and subtle spices for brighter flavors,” Boonthanakit said.
Putting a twist on timeless French cuisine, every meal creates an explosion of flavors with each bite. Boonthanakit and George's culinary backgrounds plays a crucial role in the flavor profiles of the meals. With each mouthful, guests can taste George’s passion for South-Indian spices and Boonthanakit’s expertise in savory French flavors. The ambitious restaurant, founded by Cyrus Batchan, will undoubtedly pave its own path with these subtly intricate dishes.
When you visit, make sure to try coveted items like the Dungeness crab barbajuan, mussels, lobster and kiwi with cardamom and mint desert. These can pair beautifully with any one of their European wines or cocktails, like the Provence Martini or La Chapelle, a rum-based beverage with hints of chai masala, vanilla and herbal honey.
The restaurant was inspired by the classic neighborhood restaurant design and is meant to be a lively gathering place for friends and family. With the culinary masterpieces in the limelight thanks to the open kitchen set-up, Camphor has a minimalistic decoration with pops of blue from the velvet booths and accents of gold and brass.
Everyone on the talented team is excited about Camphor’s grand opening and eagerly awaits to bring their love and passion for French and South Asian cuisine to the eccentric Arts District.