Camille's has operated on Federal Hill since 1914, one of the neighborhood's long-standing Italian addresses. Executive Chef John Granata runs the kitchen, working in classical Italian technique, while General Manager George Kilborn, Jr. oversees the dining room.
The menu holds a permanent core of Gnocchi alla Vodka and Veal Parmesan alongside dishes like Gamberi fra Diavolo, Carré di Agnello con Porto e Pistachio, and a Center Cut Brandt Filet Mignon. Each is paired with a specific bottle off the wine list, from Pinot Grigio to Tignanello and Chianti Classico Riserva.
The space is split across a main dining room, a private dining room for events, and a bar lounge, with a casual elegant dress code in effect throughout. Regulars point to the service and the romantic, old-school atmosphere as the draw, alongside portions sized for the occasion, even as some describe the kitchen's output as less consistent than the room around it.
The menu holds a permanent core of Gnocchi alla Vodka and Veal Parmesan alongside dishes like Gamberi fra Diavolo, Carré di Agnello con Porto e Pistachio, and a Center Cut Brandt Filet Mignon. Each is paired with a specific bottle off the wine list, from Pinot Grigio to Tignanello and Chianti Classico Riserva.
The space is split across a main dining room, a private dining room for events, and a bar lounge, with a casual elegant dress code in effect throughout. Regulars point to the service and the romantic, old-school atmosphere as the draw, alongside portions sized for the occasion, even as some describe the kitchen's output as less consistent than the room around it.