A “Foodie’s Dream” at the Beautiful New Campagna in Bedford

A memorable evening and very special treat for this publisher this holiday season was attending the opening reception for Campagna, the flagship restaurant now open at the recently renovated Bedford Post Inn. The opening of Campagna followed the recent opening of the Garden Grill and the Barn this summer.

Owners Ahmass Fakahany and Chef Michael White (Altamarea Group) offered samples of all the dishes on the restaurant’s menu, but all in smaller format. It was any foodie’s dream in an intimate, beautiful setting. My first taste which set the tone of all that followed was an unbelievably delicate fluke dish. I later asked for details, and received this: “It was our Panzanella di Passera–our take on a traditional panzanella salad. It’s made with Castelvetrano olives, tomato conserve, croutons, and fluke crudo. Our fluke comes from Montauk, and PJ (our Exec Chef) claims it to be the BEST fluke available.”

It was also hard to resist asking for a second helping of a lobster dish: Campagna’s Astice appetizer –Lobster claw salad with black truffle & celery root. Some other items of note: Bistecca-dry-aged ribeye with a bone marrow panzanella and roasted garlic. Creste Nero-squid ink pasta, squid, shrimp, scallop, bomba calabrese (a condiment made with eggplant, calabrian chile, sundried tomato) finished with mollica (seasoned breadcrumbs)

Several signature drink samples were also served: the Green Vespa, made with sage, pear vodka, pear puree, lemon juice, and simple syrup. And the Fior d’Arancia–old forrester bourbon, ramazotti (an Amaro), madeira, and vanilla. Both absolutely delicious, and allowed those to substitute for dessert for me, though those samples looked wonderful too, of course.

For more information and reservations, visit www.thebedfordpostinn.com.