After working at Chez Panisse for over 20 years, Russell Moore opened this warm and rustic restaurant in the Grand Lake area of Oakland. Inspired by traditional home cooking in France, Italy and Spain most of the dishes served at the restaurant are cooked at the restaurant’s prominent fireplace or wood burning oven. A small, decisive, daily changing menu reflects the seasons, the region and the restaurant’s commitment to small farms. Camino offers a specialized cocktail menu using the same carefully sourced ingredients as the kitchen. We are excited to announce that Camino has changed to a no-tipping system. This is a system that Camino considered adopting when we first opened but, frankly we chickened out—we were afraid to upset the accepted system of tipping in our opening days. Since then, the world has changed a little bit—minimum wage is on the top of everyone’s mind right now and the Bay Area is leading the state and the country. Measure FF which passed with over 80% approval has Oakland’s minimum wage increasing from $9.00 to $12.25 an hour starting in March. And conversations are happening around the country about increases to $15.00 over the next few years. At Camino we feel that the existing model of “minimum wage plus tips” for waiters, hosts and bartenders is outdated for the kind of restaurant that we are and what we expect from our employees. The imminent increase in minimum wage is giving us the opportunity to change the system so that it better reflects the culture that we have created at our restaurant. A culture that values all work by paying our employees’ wages instead of relying on customers to tip them. As working owners, we have tried to instill a sense of teamwork at Camino—a place where each member of the team—waiters, bartenders, cooks, hosts and dishwashers—are all involved in serving our guests. And yet, we have been paying them as if we are running two separate businesses. What we hope this means for you is that you can come to Camino, have a great meal, and pay your bill without the concern of tipping. We want you to feel confident that we have staffed our restaurant with the most capable employees and that every one of them has your best interest in mind. Our employees are our greatest assets, and we feel that that compensating them fairly for their work is crucial to their well-being and to the success of our restaurant. We hope that you feel the same. We are aware that this is a big change to a widely accepted system, so we are happy to engage in thoughtful conversation about this issue. Please email us at to let us know what you think or if you have further questions. Here’s to a bright new day for the restaurant business here in the Bay Area, and someday, perhaps nationwide! Russ and Allison

Additional Information


  • Dining Style:
  • Casual Elegant
  • Cuisines:
  • Californian
  • Dress Code:
  • Casual Dress
  • Price Range:
  • $31 to $50
  • Payment Options
  • AMEX, MasterCard, Visa
  • Executive Chef:
  • Russell Moore
  • Private Party Facilities:
  • We accommodate parties up to 34 at a single table. We also offer the option to buy out the restaurant for special occasions.
  • Private Party Contact:
  • Allison: 5105475035
  • Additional:
  • Bar Dining, Bar/Lounge, Beer, Fireplace, Full Bar, Non-Smoking Restaurant, Personal wines welcome (corkage fee applies), Wheelchair Access, Wine



  • 05:30 pm - 10:00 pm:

Tue: Closed


  • 05:30 pm - 10:00 pm:


  • 05:30 pm - 10:00 pm:


  • 05:30 pm - 10:00 pm:


  • 05:30 pm - 10:00 pm:


  • 05:30 pm - 10:00 pm:

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(510) 547-5035

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$$$ - Pricey


Lori M.

2017-07-11 08:49 am

I've been wanting to go to Camino for a couple of years now and it was every bit as great as I hoped it would be. We went last night for Steak dinner...

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Vincent L.

2017-09-12 10:34 pm

Camino serves up attractive California cuisine in an inspired setting. From the outside, Camino looks like it once could have been a light industrial space,...

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Kacie H.

2017-09-08 11:32 pm

This was one of the most disappointing dining experiences I've had in years. As a former fine dining server, I think the living wage seems like a great idea...

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