Onyx Bistro takes the farm to your table with indulgent California cuisine

CAMARILLO, Calif. (KABC) -- Enjoy a night out and celebrate food, wine, and community at Onyx Bistro in Camarillo.

The restaurant is located in the Camarillo Village Square, five minutes from the Camarillo Premium Outlets.

"It's been such an amazing journey, and we are here for our community and just providing an amazing space with amazing food," Danielle Saleh said.

Owner Danielle and partner William opened Onyx Bistro in 2021 and have made it a great space for gathering with rotating local artwork, live music on Thursdays and Fridays, and really delicious food.

The restaurant offers California cuisine with Middle Eastern, Latin and Asian influences.

Its menu features mouthwatering choices like shrimp scampi, brisket potato skins, roasted cauliflower topped with a tasty, tangy lemon tahini sauce and the popular pistachio-crusted salmon.

Plus, a repertoire of recipes for all the foodies in your life.

For dessert, try the peach crisp or seasonal crème brulee, or sit out on the patio with a charcuterie board, paired with a glass of their locally sourced wine or craft beer.

Onyx Bistro is committed to the local farm-to-table dining experience.

"Being so close to where all of our food comes from is huge, too. Every day on the way to work, we're driving past the fields that grow our strawberries and grow our vegetables," Smith-Wruck said. "So, it's amazing to see firsthand, like 'Oh, that's where our food is coming from!'"

This couple shares a passion for food, and an appreciation of their connected Camarillo community.

"It feels fantastic to know that we're doing what we set out to do, and that everyone's really enjoying what we have to offer," Saleh said.

Onyx Bistro is closed Sunday and Monday, and is located at 2390 Las Posas Rd., Suite H, in Camarillo.

For information on its happy hour and live music schedule, head to OnxyBistroCamarillo.com or visit their Instagram.

They also specialize in catering and events.

Thank you, Richelle Solis, for the submission.

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