After hearing from many of my friends how prestigious the food and atmosphere of Campagnia was, my dad and I decided to try it for ourselves.

Pulling up to the restaurant, the vines covered the place so completely that it looked like a garden while metal letters on the brick exterior spelled out the name of the modern eatery.

When first entering the dark, cream-colored room, a hostess greeted my dad and me and welcomed us into a seat in the patio garden. The interior of the restaurant had a warm, homey feel from the tan walls, small candlelit tables and soft jazz music, but the outside was completely different. Green vines covered the stone wall and plants filled small shelves along the side of the wall, while a calming waterfall adorned the beautiful courtyard.

After receiving our menus from a relaxed waiter, I scanned the thick pages. The beverage list was lengthy with featured selections from their own wine cellar. After briefly looking at the menu, my dad and I chose their most popular appetizer, the crisp fried calamari with scallions, jalapenos and chili-lime dipping sauce. My dad also ordered their soup of the day, hominy tortilla soup.

A while later, the waiter came back with complimentary fresh bread and an olive oil and balsamic vinegar dipping oil. The fresh bread was delicious and fluffy, while the oil had herbs and spices that added a delicious, sweet and spicy flavor.

When it came time to order, I chose the Alaskan fire-roasted halibut with shitake mushroom cream sauce, asparagus risotto and a miso and wasabi caramelized glaze. My dad ordered the Floro’s Signature grilled pork chop with steamed jasmine rice, red Thai curry glaze and coriander emulsion.

As soon as my dad and I finished the little loaf, the waiter came out with the fried calamari. There were two different kinds of squid fried in the dish, whole mini-calamari and sliced bands. The calamari was a little salty, but very crunchy as if it was tempura-fried. The sauce was both spicy and sweet. Chiles gave it a little spice without being overwhelming, and the lime sauce was almost like a sugar glaze which added sweetness. The delicious dish was a more upscale and original version of the usual fried dish.

After quickly scarfing down the last piece of calamari, the waiter came back with my dad’s hominy tortilla soup. It came in a wide, shallow bowl with shredded cabbage and corn chips sprinkled over top. When my dad let me have a taste of the colorful looking soup, it prickled my tongue with spice that I would expect from a family-owned Spanish restaurant. In contrast, the cabbage cooled off my mouth, while the chips added some texture to the dish.

As the waiter came back with our entrees, I admired my halibut that sat atop a bed of risotto with gorgonzola, asparagus and mushrooms, in a pool of caramelized miso wasabi sauce.

After taking a bite of the halibut, I realized why this was the most popular item on the menu. The delicious, salty crust of the fish was perfectly crunchy while the tender center was perfectly seasoned and made my mouth water. The rice was delicious and creamy from the cheese, while the asparagus and mushrooms added extra texture. The caramelized miso and wasabi sauce added more salt to the dish, but did not seem authentic.

My dad’s seared pork chop laid on top of a mountain of steamed jasmine rice. When I questioned him about his meal, he said that the pork chop was so tender that using pressure to cut it was unnecessary.

After the filling dinner, my dad and I did not plan to order dessert, but after looking at the menu and reading the description, we could not leave without trying the Frangelico chocolate mousse with fresh berries. As it came to the table, I saw the chocolate mousse with sliced strawberries in a chocolate cup with a berry sauce.

Breaking the chocolate cup was hard, since it was really thick, but it was well worth it. A shard of chocolate with a slice of a fresh, juicy strawberry was so sweet it made my mouth water. The mousse was light and fresh while the chocolate flavor was bold. The berry sauce was sweet due to the mixture of blueberries, raspberries and strawberries. This dessert quickly became my favorite dish.

Campagnia provides delicious, upscale cuisine with a beautiful atmosphere, but for a hefty price. It is located on 1185 East Champlain Dr. and can be reached at (559) 433-3300.

For more food reviews, visit the March 17 article, S21 offers perfect half-day fare.