The Camp in Costa Mesa is an innovative and fun destination with assorted sports-related shops and seven different restaurants ranging from 118 Degrees, serving raw vegan food, to Valhalla Table, featuring sausages and beer. Ecco has joined the collection, occupying the large space to the rear that has housed two previous restaurants. This new hip spot is definitely worth searching for, since you can't see it from the street. You must take a very brief walk from the Camp's parking lot, through a miniscule forest, to arrive at this ultra-modern Italian trattoria.
The reasonably priced menu was created by Executive Chef Kris Kirk, lately of Sage on the Coast. There are only two entrées, both from the wood-fired grill — a half chicken and veal Marsala — but plenty of starters, salads, pizzas and pastas as well as a nice selection of sides.
You can begin with a wood-grilled artichoke, a salumi or cheese plate, or perhaps a goat cheese-stuffed squash blossom, to mention a few.