Wood smoke, wild pours, and zero apologies
Carlsbad Village · San Diego · Contemporary American with live-fire cooking · Visit Website ↗
Reviewed June 21, 2026
Wingman Metrics
You walk into a Quonset hut that smells like a campfire and discover a wine list built by someone who actually knows what Arnot-Roberts and Scholium Project are — that's not something you expect in a beach town 35 miles north of San Diego. The list is tight but intentional, skewing toward California producers who operate outside the mainstream. It earns your attention fast.
Eighty to 120 bottles sounds modest until you see the names: Arnot-Roberts, Donkey & Goat, Edmunds St. John, Scholium Project. These are producers with cult followings who don't show up on most restaurant lists because they require someone on staff who actually cares enough to seek them out. The regional focus is California-forward with a clear lean toward natural and low-intervention wines, which makes sense given the ingredient-driven, live-fire kitchen philosophy. You won't find a deep French cellar or a sprawling Italian section here — this list has a point of view and commits to it. The gaps are real, but the hits more than compensate.
With 12 to 18 options by the glass, Campfire punches well above the average restaurant pour program. The selection reflects the bottle list — expect to find something from the natural/boutique California world rather than the usual Kendall-Jackson suspects. Rotation appears tied to the kitchen's seasonal shifts, which keeps the glass program honest.
Edmunds St. John — $65
Edmunds St. John is one of California's most undervalued producers — Rhône-inspired work from Steve Edmunds that routinely competes with bottles costing twice as much. At fair restaurant markup, this is money well spent.
Scholium Project
Abe Schoener makes genuinely strange, genuinely compelling wines that most tables will scroll past on the list. Don't. Ask the server what's available from this producer and order whatever they bring out.
Any generic California Chardonnay on the list
With producers like Donkey & Goat and Arnot-Roberts available, there's no reason to default to a safe, oaky California Chard at this restaurant. The whole point of this list is to push past the obvious — lean into it.
Arnot-Roberts + Smoked Short Rib
Arnot-Roberts' Trousseau or any of their lighter-touch reds have the acidity and earth-driven character to cut through the fat and smoke of the short rib without steamrolling the char. It's the kind of pairing that makes the food taste more like itself.
🎲 The Bottom Line
Campfire is exactly the kind of restaurant wine nerds drive out of their way for — a focused, producer-driven list inside a wood-smoke-soaked room where the kitchen and the cellar are clearly in conversation. Send your friends here and tell them to ask what's open.
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