Campfire brings the warmth and essence of communal cooking to Carlsbad's dining scene, guided by the vision of Chef Eric Bost. Set against the backdrop of Carlsbad's vibrant State Street, at number 2725, the restaurant welcomes guests into an ambiance that echoes the nostalgia of outdoor gatherings. Rustic wood accents, stone touches, and an open kitchen where flames dance and cast a warm glow contribute to an atmosphere that is both inviting and reminiscent of simpler times. The interior evokes the spirit of an upscale campsite, complete with canvas accents, communal seating, and a central fire pit that serves as both a focal point and a functional cooking element.

Chef Eric Bost crafts a menu that celebrates the primal elements of cooking over fire, emphasizing locally sourced ingredients and seasonal flavors. Drawing inspiration from his global culinary experiences, he integrates international influences into the menu while maintaining a strong connection to local Californian produce. His culinary approach blends simplicity with refined techniques, aiming to highlight the natural essence of each ingredient without unnecessary embellishment.

Each dish arrives with a rustic yet thoughtful presentation, embodying the restaurant's ethos of elevating simple ingredients through the art of fire. Patrons can observe chefs tending to the flames, with the sizzle and aroma of ingredients cooking over open fire filling the air, adding to the immersive dining experience. Signature offerings might include wood-fired meats, charred seasonal vegetables, and artisanal flatbreads blistered to perfection in the hearth.

Campfire's distinctive fusion of elemental cooking methods with a contemporary culinary perspective sets it apart in the bustling Carlsbad food community. The restaurant serves as a homage to time-honored traditions while embracing modern sensibilities, creating an experience that is both comforting and exciting for the palate.

The Heart of Campfire

Campfire encourages communal dining with a playful menu divided into “Trailhead” small bites, “Kindling” lighter shared appetizers, and “The Fire,” which features what Bost calls “entree-ish” dishes that can be shared or ordered individually. Most dishes are kissed by the live fire, whether oysters warmed over coals with smoked oxtail dashi, ember-roasted prawns with prickly pear and candied habanero, or koji-aged ribeye seared to a perfect crust. The flavors are rich and craveable, though Bost’s fine dining background often peeks through in the plating.

Cocktails are a strong draw, with many guests stopping for a drink at the 25-seat copper bar before dinner at Jeune et Jolie. The wine list skews avant-garde, highlighting natural wines from boutique producers, alongside local beers and cider on tap.

The restaurant was once an auto repair shop, now defined by its WWII-era Quonset hut–style corrugated metal arch from nearby Camp Pendleton and vintage camping-inspired décor. The atmosphere is rustic, friendly, and boisterous. Outdoors, picnic tables sit beneath a trellis alongside a kid-friendly area anchored by a 12-foot tent. A dedicated kids’ menu offers chicken, fish, noodles, grilled cheese, and market vegetables. Campfire is an ideal dinner spot for families and groups, with communal tables seating up to 12, and larger parties accommodated across multiple tables.

Although Bost has reimagined the menu since taking over, three classics from Campfire’s opening remain: porridge bread with sea salt and charcoal butter, chermoula-charred broccoli with lime and peanuts, and an interactive s’mores dessert with housemade marshmallows, graham crackers, and Valrhona chocolate bars for toasting over a pot of red oak coals.

“It’s meant to be fun, celebratory and nostalgic,” Bost says. “I don’t have an ego behind the food, like this has to be mine. If people love it, let’s do what people love.”

The Chef

Eric Bost is a San Diego–based chef known for his refined technique, team-driven leadership, and award-winning restaurants, including Jeune et Jolie, Campfire, Wildland, and Lilo, each shaped by his global experience.

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