Campfire in Carlsbad Village operates a 6,000-square-foot indoor-outdoor restaurant on State Street, built around a 12-foot wood-fired grill and camping-themed design featuring a WWII-era Quonset hut, fire pits, and a teepee. Co-founded in late 2016 by John Resnick and Chef Andrew Bachelier, the restaurant spawned the French-bistro sister concept Jeune et Jolie 400 feet up State Street in 2018, establishing a culinary corridor on the north end of Carlsbad Village. The exhibition kitchen uses wood, charcoal, embers, and ash to prepare sustainable seafood, pasture-raised chicken, and smoked brisket on the massive grill the team calls "Grace." Chef Eric Bost now leads the kitchen, building on Bachelier's original fire-centric format with dishes such as charred oysters with fennel butter, caramelized endive with Taleggio fondue, and whole roasted fish in jerk vinaigrette. The wood-fired approach extends into a "From the Fire" cocktail series—smoked rum, grilled peach bourbon, and campfire-themed blends mixed at the copper bar—attracting the same artisan-food crowd that frequents Prager Brothers Artisan Breads nearby in the Village. The 12-foot grill—fueled by a rotating mix of mesquite, oak, and fruitwoods—produces the signature smoked rib-eye for two alongside whole roasted fish, while the salted-caramel chocolate s'mores are assembled tableside over the outdoor fire pits as the anchor dessert.