Phoenix’s Biltmore neighborhood is about to welcome a new player to its ever-evolving dining and nightlife scene with the opening of Camello on February 2. The Mexican restaurant and lounge is the newest concept from 151 Hospitality, the Phoenix-based group co-founded by restaurateurs Rick Phillips and Peter Hearn and serves as the flagship of their three dining concepts at The Esplanade.
Following the success of Little Pickle and the martini-forward Mercer, Phillips and Hearn are leaning fully into theatrical flair with Camello, a luxurious, high-energy concept named for its views of Camelback.
“We are seeing the renewed energy of the Camelback Corridor with The Little Pickle, The Mercer, our immediate neighbors at Esplanade and of course the social scene at Global Ambassador and Steak 44, and we wanted to be part of its renaissance,” Phillips and Hearn said.
Camello’s interior draws inspiration from Mexican architect Luis Barragán’s lyrical use of color, a deconstructed disco ball back bar nodding to Studio 54, and zebra-striped booths reminiscent of the legendary 1930s club El Morocco. Music plays a starring role as well, with Latin playlists and sounds from The Fania All Stars setting the tone. The flexible main dining room accommodates large groups, while the indoor-outdoor bar opens onto a patio filled with pink umbrellas, sofas, firepits, and a party vibe.
Spanning 6,000 square feet and seating 150 guests, Camello pairs elevated Mexican cuisine with a dynamic lounge atmosphere. Executive Chef Julio Mata leads the culinary program. A native of Guaymas, Mexico, Mata began his career at the Barrio Café and later oversaw the opening of all Barrio Queen locations.
The menu features inventive takes on classic Mexican dishes. Highlights include rotating tlayudas made with crispy Oaxacan tortillas, a tableside ceviche cart, multiple aguachiles, Enchiladas showcasing three colorful moles, tuna tiradito, and camarones roca. Larger center-of-the-table entrées such as a 48-ounce carne asada tomahawk ribeye, whole red snapper, and pollo a la parilla anchor the experience.
The cocktail program mirrors the restaurant’s spirit, focusing on an agave selection and crowd-pleasing favorites while placing special emphasis on signature frozen drinks elevated through thoughtful mixology.
Camello will debut with dinner service beginning February 2, followed by the launch of lunch and dinner service on February 9. Daytime diners can expect a relaxed lunch menu, while evenings transition into a more elevated experience and late-night lounge atmosphere. Learn more at camellobiltmore.com.
