Shortly after 5:00 PM, the dining room at 664 Bloomfield Avenue begins to hum with neighborhood chatter and clinking wine glasses. With its warm earthy greens and deep browns, Campofiore is a highly anticipated addition to Montclair’s dining scene, offering an authentic space that feels like an extension of a true Italian home.
The latest venture from Stout NYC Hospitality Group—an empire of nearly twenty owner-operated venues across New York City—Campofiore is the group’s first standalone venture in town, following its recent takeover of the food and beverage programming at the nearby MC Hotel (Allegory and the Splendid Rooftop).
“The dining scene of Montclair is dynamic, with plenty of great Italian restaurants,” Percy Rodriguez, COO of Stout NYC, said. “But our approach to service, style of dining, and the specificity of the dishes offer something that hasn’t really been seen here. It’s an opportunity to showcase a different facet of what ‘Italian’ can mean.”
For Rodriguez and Partner/Chef Dan Drohan, Campofiore is a full-circle milestone—a “grown-up version” of the acclaimed, fast-paced downtown NYC establishment where they met 20 years ago. While that institution was known for its loud, sometimes raucous environment, Campofiore channels that same passion into a mature, neighborhood setting.
Drohan—a seasoned culinary veteran with pivotal roles at iconic concepts like Otto Enoteca Pizzeria and Eataly Flatiron—brings an obsessive commitment to the raw product. He rejects the idea that a seasonal menu is a hurdle.
“I wouldn’t say this is a challenge—it’s much more of a road map,” Chef Dan said. “Italy provides the framework, and then we pull in the pieces locally. On a daily basis, I’m hearing what’s fresh and in season, and all that drives the changes on the menu.”
The kitchen’s daily output relies on a map of the region’s agricultural best:
- Eckerton Hill Farm & Norwich Meadow Farms: Hyper-seasonal heirloom produce.
- Blooming Hill Farms: Heritage root vegetables and greens.
- Fossil Farms & Pat LaFrieda: Ethically raised poultry, game, and custom-cut meats.
- Marcelli Formaggi: Small-batch, traditional Italian cheeses.
- Bronx Lobster Place: Pristine, day-boat seafood.
- Battenkill Creamery & Kellers Creamery: Farm-fresh milk and butter for pastry and dairy programs.
The menu is deceptively simple: starters (antipasti) on top, entrees on the bottom. While it easily accommodates a traditional four-course Italian progression, it is designed for flexibility and table-wide sharing.
- In-House Curing: All cured meats are prepared entirely in-house, with the sole exception of the Grand Riserva Prosciutto di Parma, aged for two years and imported from Italy.
- Low-Stakes Dining: To encourage guests to step outside their comfort zones, pricing is intentionally approachable (such as a rich short rib entree for $26). As the team notes, “The stakes are real low… it’s meant to be exploratory.”
- Early Standouts: Crowd favorites include a fennel, apple, and walnut salad alongside the anchovies and breadcrumbs—a flavor profile carried over from Chef Dan’s formative NYC years.
To match the low-barrier philosophy of the food, Campofiore features a democratic wine program with a flat-pricing model: every bottle is $45, with glasses ranging from $16 to $20.
Structured geographically from North to South, the list encourages diners to discover regional Italian gems beyond standard selections.
“We have Barbera d’Alba, Nebbiolo, Aglianico, Vermentino… a good majority of people aren’t going to recognize them because they haven’t had the fortune of that experience,” says Rodriguez. “I want people to not think twice about getting a bottle, and maybe a second one.”
As the dinner rush peaks, Rodriguez walks the floor, greeting familiar faces from the local community and neighboring retail shops. For a hospitality group rooted in high-volume city spaces, success here is measured by the seamless rhythm of a front-of-house culture that feels deeply connected to the Montclair neighborhood.
The atmosphere of Campofiore is elevated, entirely authentic, and deeply connected to the neighborhood.
While the restaurant is currently focusing on its dinner service to naturally build organic momentum within the local Montclair community, several major rollouts are scheduled for the coming weeks:
- Lunch Service: The next operational phase will introduce lunch, debuting on a Friday–Saturday schedule before permanently expanding to a Thursday–Sunday rollout.
- The Amaro Cart: An interactive, dedicated hospitality cart will soon roll through the dining room, showcasing a curated selection of Italian amari. Staff will table-side explain the nuances of the distinct digestifs and offer tastings to guests as a perfect meal closer.
- Art Partnerships: Capitalizing on the team’s strong relationship with the nearby Montclair Art Museum, Campofiore has introduced fine art directly into the dining room which mirrors the hospitality-meets-fine-art blends already established in the MC Hotel and Upper Allegory spaces.
