Campo December Newsletter

Campo December Newsletter

Coming Up at Campo

This December, Campo takes part in the multi-district Holiday Dash discount guide, good through Dec. 31.  With more than 40 participating stores and restaurants in the RiverWalk, Midtown and CalAve districts, the Holiday Dash gets you deals like half off a Margherita Pizza here at Campo, 20% off at Bumblebee Blooms, and coffee and wine discounts at Java Jungle and Jungle Vino.

Find more information here.

And speaking of great deals, we have a few things going on this month that you won’t want to miss:

  1. We’re now selling our famous green “Leche” glasses for just $8 each.  Ask your server for more details.
  2. Looking for the perfect stocking stuffer or gift for your favorite client? Now through 12/31 Campo is running a gift card promotion: purchase $250 worth of gift cards and receive a bonus $50. Win-Win!

Don’t forget – Date Night is every Thursday night at Campo! Enjoy a four-course dinner for two for just $60 or pair the meal with wine for only $75. It’s the perfect way to celebrate the holidays with someone special and allows you to give the most important gift – time. This special promotion will only last through December, starting in 2014 you can look for quarterly themed dinners inclusive of:

  • Wine, Beer & Cocktail
  • Meet The Farmer Mixer
  • Beast and Stalk

Special Closures

Campo will be closed on the following days in December:

Tuesday, 12/3, Re-Opening Wednesday, 12/4

Christmas Eve, 12/24 and Christmas Day, 12/25, Re-Opening Thursday, 12/26

Holidays:

Christmas is quickly approaching and we love to host holiday parties. Space is limited so please contact us at 775-737-9555 to make lunch or dinner party reservations now.

On the Plate

This December your taste buds will be celebrating our pizza and wine pairing.

Featuring a delicious Pinot Noir from Lombardia, a lush region in the northern part of Italy and the country’s leading agricultural area. It pairs beautifully with our Pizza Osso Bucco, composed of decadent tomato sauce, roasted veal shank, mirepoix (a celery-carrot-onion mix), and finished with gremolata (and combination of parsley, garlic and citrus zest) and grana padano cheese. 

Get to Know Us

Ryan Andrews is our pizzaiolo. An early-to-bed, early-to-rise kind of guy, Ryan arrives at 7 a.m. to make sure that our V.P.N. Pizza Dough is made to perfection each and every day. He enjoys the opportunity to work with fresh, local ingredients on a daily basis and is one of the great minds behind our one-of-a-kind pizzas.

From the Blog

This month, we’re hashtagging our food – and so should you! Momma always said don’t play with your food….but we disagree! Build a hashtag using your food, tag #renofoodporn and tag the restaurant you’re at on Instagram, Twitter or Facebook. One lucky winner will walk away with a $100 gift card to chez louie at the Nevada Museum of Art just in time for Christmas.

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