Time for a city lunch with a professional associate – my pick, same as last year, was Campton Place. It is the most interesting place in the city right now. The interior could really use some work, particularly the horribly worn-out booths, but i’m here to eat, not look.

1. Poached Tiger Prawns w/ Fennel Salad
The prawns were absolutely delicious – they must have been poached in milk b/c they had a slightly creamy flavor that worked really really well. Unfortunately, the fennel salad on top of each prawn detracted from the sublimity of the overall dish.

2. Wild Mushroom Cappuccino w/ Truffle Oil
I’m a sucker for the obligatory foam dishes – I love the texture and the idea of eating an essence. The mushroom ‘cappuccino’ was excellent – ephemeral yet just hearty enough. However, despite the essence of mushroom, they felt the need to ‘drown’ it w/ truffle oil – too much and it really overpowered the soup. Still good but it could have been sublime.

3. Wild King Salmon w/ Horseradish Crust
I actually ordered the scallops, but since I was debating between the two, I didn’t complain when they served me 2 cubes of salmon. The horseradish crust was a good touch but the fish was slightly overcooked. Pretty good.

4. Pork Tenderloin
This was a very good piece of meat – full of flavor & cooked just right (something i haven’t had much luck w/ this year.) More straight-forward and while I would have expected something more experimental, I can’t complain. Very good.

5. Symphony of Milk Chocolate & Caramel w/ Maldon Sea Salt
Disappointing, that’s about all i remember.

Overall, Campton Place is still very good, but not in the elite company of a Manresa. It should be included in any Bay Area Top 5, no matter what criteria being used.

Dinner might be a different experience but i think Chef Humm needs a BIG BANG like Manresa or Bastide for the amuses – something consistent, yet always impressive, to set the stage for the remainder of the meal.

Unfortunately, it sounds like Humm is leaving for NY after the first of the year. Get your reservations in immediately if possible.

- chuck