Lunch at Camacho Garage in New Haven CT

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Mexican Street Food at Camacho Garage

We were finally able to visit Camacho Garage, the newest location from the team behind the award-winning Geronimo Tequila Bar and Southwest Grill, Shell & Bones Oyster Bar and Grill, and Nantucket’s Bar Yoshi! The restaurant is operated under the ownership team of co-owners Robert Bolduc and Marc Knight, and Executive Chef/co-owner, and Camacho Garage's namesake, Arturo Franco-Camacho.

Camacho Garage in New Haven

The restaurant features Mexican street food type dishes along with a bar menu that highlights beer, specialty cocktails, tequila, mezcal and other traditional and inspired Mexican beverages. 

Camacho Garage on Fountain Street in New Haven CT

Located in the Westville neighborhood of New Haven at 36 Fountain Street (corner of Fountain Street and Central Avenue) the restaurant offers a fun and lively atmosphere with an elevated vintage garage theme throughout its indoor and outdoor dining areas. 

Vintage Texaco Sign at Camacho Garage

Due to the 2020 pandemic, the restaurant has positioned tables with ample room to allow for dining at safe distances, and has many lucite dividers in place, at both the bar and in the main dining room between several booths. 

Inside Dining Room at Camacho Garage

How perfect for safe dining and social distance practices! In addition to the bar area and inside dining room, Camacho Garage also offers four season outdoor dining, with heaters for the colder weather!

The Bar at Camacho Garage in New Haven

We started with some cocktails from their specialty cocktail menu, from the "high octane" selections (with a nod to the restaurant's garage / petro theme) the King Julien's Pisco Sour, made with Barsol Pisco, Tamarind, Lime, and Egg Whites (so good...and sooo tart)

King Pisco Sour 

... and a Siamese Dream, made with Espolon Reposado, Hibiscus, Lime, Elderflower, and Strawberry. What a perfect pick!

Siamese Dream

For starters, we shared a Quesadilla de Huitlacoche made with wild mushrooms, corn truffle, epazote, onions, chihuahua cheese, and avocado, and you can put your own stamp on it by adding any of the following: chorizo, guacamole, shrimp, chicken, steak, or lobster (for additional costs). We decided to go seafood ALL THE WAY and added both shrimp AND lobster, because we're smart like that!

Quesadilla de Huitlacoche with shrimp and lobster

For our lunch we went with tacos, and a side of Mexican Street Corn. OMG - it was so good! I couldn't believe that corn (that is definitely out of season in February in Connecticut!) could taste this amazing! 

Camacho Garage Mexican Street Corn

Camacho Garage's street corn is dusted with a seasoning of chipotle mayo, cotija, ancho power, and just a hint of lime.  Be sure you order one!

The tacos were equally good! We ordered the Fish Tacos, made with beer battered cod, red cabbage slaw, crema, salsa verde, and pico de Gallo!

Camacho Garage Fish Tacos with Beer Battered Cod

... and the Camaron Ala Diabla, made with shrimp, arbol salsa, Chihuahua cheese, and pico de Gallo. 

Camaron Ala Diablo made with Spicy Arbol Salsa and Shrimp

We followed up with dessert, and decided to share the delicious Tres Leches Cake! For those not familiar with tres leches cake, it translates to 'milk cake' and is made with a variety of different milks, such as condensed milk, evaporated milk, and heavy cream. 

Tres Leches at Camacho Garage

Served with a shortbread cookie, a dollop of creamy ice cream, and accompanied by fresh fruit, it had just the right amount of silky richness to end our lunch on. 

Quite honestly, everything was delicious, from the high octane cocktails, to the savory dishes, to our sweet and happy ending! 

Stacked Quesadilla at Camacho Garage

Camacho Garage is a perfect place to  enjoy a delicious lunch, dinner, or share some small plates with friends and family! Next time we're there we're anxious to try the duck and lamb items, and some of the Middle East inspired menu items. Let's face it, we know everything will be amazing if it has Chef Arturo's hand in it!

Vintage Neon Mobil Gas sign at Camacho Garage

Reservations are accepted via OpenTable.com, or by contacting the restaurant at 203-691-1969.

Camacho Garage

36 Fountain Street

New Haven, Connecticut

203.691.1969

https://camachogarage.com

About Camacho Garage:

Camacho Garage brings acclaimed Executive Chef/co-owner Arturo Franco-Camacho’s exciting and unique tastes of contemporary Mexican street food to the lively Westville neighborhood in New Haven, Connecticut.  With a small plates food menu heavily focusing on tacos with housemade corn tortillas, ceviches, salads, tostadas and guacamole made with fresh, local and seasonal ingredients, the complementing beverage program offers an extensive and unique menu of beer, wine, cocktails, tequila, mezcal and other traditional and inspired Mexican beverages.  Located at 36 Fountain Street, the restaurant, with a sophisticated, vintage garage atmosphere, features indoor dining with a large bar area, outdoor dining with fire pits, a large shipping container bar and a heated, covered pergola, as well as takeout and catering services.  For more information, visit www.camachogarage.com.  The restaurant can also be found on Facebook (@camachogarage), Instagram (@camachogarage) and Twitter (@camachogarage).
 

About Chef Arturo Franco-Camacho:

The Executive Chef for Geronimo Tequila Bar and Southwest Grill, Shell & Bones Oyster Bar and Grill and Camacho Garage, Arturo Franco-Camacho (Franco) is a veteran of the Connecticut food scene whose extensive repertoire spans from five years as Chef de cuisine on the prestigious QE2 to opening several of his own successful restaurants (Roomba, Bespoke, and Suburban) in New Haven and Branford, CT.  He has also served as Guest Chef at the Director’s Dinner at the Sundance Film Festival.  
 
Chef Franco’s cuisine has been recognized as “Excellent” in the New York Times, and has received accolades from Connecticut Magazine, Yankee Magazine, Zagat and on Food Network’s “Food Nation with Bobby Flay.”  He has been nominated for Chef of the Year by the Connecticut Restaurant Association and has been recognized as an Ambassador Chef by the annual Greenwich Wine + Food Festival.  Chef Franco is a graduate of the Culinary Institute of America.

Disclaimer: We were invited to Camacho Garage by members of their management and marketing team, however, the views and opinions expressed herein are our own.

 

© Home Place 2021

Shell and Bones Halloween 2018

It's Halloween Costume Party Time at Shell & Bones!

Get ready for the Halloween Party of the YEAR when Shell & Bones Oyster Bar and Grill hosts a Halloween Costume Party on Monday, October 29 at 9pm. 

The evening will feature live music, cocktail specials and a costume contest.  Additionally, all guests who wear a costume to join in the fun will receive a “Five Clams Token” for their next visit to the restaurant.  

Shell and Bones Oyster Bar

100 S Water Street

New Haven, CT 06519

(203) 787-3466

http://shellandbones.com/

About Shell & Bones Oyster Bar and Grill

Shell & Bones Oyster Bar and Grill, located on the waterfront in the historic City Point area of New Haven, Connecticut (100 S. Water Street), offers the finest in seafood and steak, receiving accolades from Yankee Magazine (Best Waterfront Dining), Connecticut Magazine, New Haven Living Magazine and a “Very Good” review from The New York Times since opening in July 2015.  

Acclaimed Executive Chef Arturo Franco-Camacho incorporates fresh and sustainable ingredients to present new takes on classic dishes, including his award-winning New England Clam Chowder, with all soups, stocks, sauces and desserts made in-house.  In addition to its cuisine, Shell & Bones offers an extensive wine and beer list and creative cocktail menu, with several beers, liquors and wines sourced locally in Connecticut.

The restaurant features both indoor and outdoor waterfront dining with an indoor fireplace and outdoor fire pits, complimentary parking and private event space.  

Shell & Bones is open for lunch Wednesday - Friday, and serves dinner seven days a week. Brunch is held on both Saturday and Sunday beginning at 11:00am.  

For more information, visit http://shellandbones.com/.  

The restaurant can also be found on Facebook (ShellandBonesOysterBarandGrill) and Instagram (shellandbonesoysterbarandgrill).   

Recipe: Butternut Shrimp Bisque

Shell & Bones Oyster Bar

Chef Arturo Franco-Camacho's 

Butternut Shrimp Bisque

Butternut Shrimp Bisque
Recipe by: Chef Arturo Franco-Camacho
For Shell and Bones Oyster Bar

One of my favorite things about being a part of the Connecticut media and blog community is that I get to go to some fabulous events, meet some amazing people, and sample some delicious food.

This year I covered New England's #1 Chowder Festival, Connecticut's own ChowdaFest held back in October at Sherwood Island State Park in Westport Connecticut. To give you an idea of how big that was, the Food Network was also there covering the event ... and I was one of the event photographers that had to sign an official release form for them to potentially use my photographs from past years!  

While my photos will likely never be used - it was thrilling to be a part of the media coverage for the event.

One of my favorite tastes of the event was the incredibly good Butternut Shrimp Bisque prepared by Chef Arturo Franco-Camacho as his entry for Shell and Bones Oyster Bar and Grill out of New Haven CT.  It packed some amazing flavor, and although it didn't win in the Bisque Category, I felt it was one of the best "tastes" of the day. 

Shell and Bones is one of my favorite places to visit, especially in the warmer weather because of their waterfront views, and, of course, because of their amazing food. But they're not just limited to summer dining, their menu changes seasonally and even on a warm spring or cool fall day you can sit outside and enjoy great company and gorgeous views.

Long time readers will remember my visit for the launch of the 2016 Fall New Haven Restaurant Week and the incredible food that Chef Franco-Camacho prepared on that visit. (Read it HERE)

Samplings from Chef Arturo Franco-Camacho
 for Shell & Bones New Haven Restaurant Week Launch 2016

And as a special treat - I have the recipe for the delicious bisque from Chef's ChowdaFest 2017 entry! That's right - I reached out to Shell & Bone's PR agency who were able to procure the recipe from Chef Franco-Camacho himself, - and I received special permission to share it with all of you!

Butternut Shrimp Bisque

Shell & Bones Oyster Bar & Grill – Executive Chef Arturo Franco-Camacho

Serves 4-6

Seafood:

2 cups Shrimp Shells Stock

1 cup Shrimp Meat, Fresh Cooked

Produce:

4 cups butternut squash

3 Celery Ribs

2 ea Leeks

1 ea Shallot, minced

1 sprig thyme

Spices:

1 pinch Black Pepper

1 pinch Cayenne Pepper

½ tsp sea salt

Oils:

1 tbsp olive oil

Dairy:

1 cup half & half

Liquor:

1/3 cup Cognac

Instructions:

1. Heat the olive oil in a large saucepan over a low heat. Add the leeks, shallot and celery with a pinch of salt. Allow the vegetables to sweat for a few minutes. Add the butternut squash and cook for several more minutes, stirring.
2. Turn the heat up and add the cognac to deglaze the pan, allow the alcohol to reduce to almost to nothing and add the shrimp stock.
3. Bring the liquid to a boil and then cover the pot and reduce the heat to a low. Allow the soup to simmer for 45 minutes.
4. Carefully transfer the soup to a blender and puree until smooth. Return the soup to the pot. Stir in Half & Half, 1 tbsp of cognac, salt, pepper and cayenne. Add the shrimp meat.

Serve Hot.

Optional Garnish: toasted pumpkin seeds

About Shell & Bones Oyster Bar

Shell & Bones Oyster Bar, located on the waterfront in the historic City Point area of New Haven, Connecticut, offers the finest in seafood and steak, receiving accolades from Connecticut Magazine, New Haven Living Magazine and a “Very Good” review from The New York Times since opening in July 2015.  Acclaimed Executive Chef Arturo Franco-Camacho incorporates fresh and sustainable ingredients to present new takes on classic dishes, including his award-winning New England Clam Chowder, with all soups, stocks, sauces and desserts made in-house.  In addition to its cuisine, Shell & Bones offers an extensive wine and beer list and creative cocktail menu, with several beers, liquors and wines sourced locally in Connecticut.

The restaurant features both indoor and outdoor waterfront dining with an indoor fireplace and outdoor fire pits, complimentary parking and private event space.  Shell & Bones is open for dinner seven days a week, and offers Brunch Friday-Sunday beginning at 11:00am.  For more information, visit http://shellandbones.com/.  The restaurant can also be found on Facebook (ShellandBones) and Instagram (shellandbonesoysterbarandgrill).   

Shell & Bones

100 S Water Street
New Haven, CT 06519
(203) 787-3466

http://shellandbones.com/