Campanile is housed in an historic and dramatic structure built in 1929 by architect Roy Sheldon Price for Hollywood legend Charlie Chaplin. Mr Chaplin originally intended to use the building as a mixed use site, retail downstairs, offices upstairs. Chaplin was never able to take occupancy as he lost the building in his divorce to his "child bride" second wife, Lita Grey. We pay tribute to the Chaplins as our two private dining rooms bear their names. In the late 1980s, following decades of neglect, the building was purchased by Executive Chef Mark Peel, former Pastry Chef Nancy Silverton and former Wine Director Manfred Krankl. Architect Josh Schweitzer supervised a complete remodel, converting the structure into a magical space intended for a bakery and restaurant. La Brea Bakery opened in January of 1989, with Campanile following six months later.

Over the past twenty years, both the restaurant and its Executive Chef, Mark Peel, have received numerous awards, including: the James Beard Foundation's "Outstanding Restaurant Award - 2001," the "Los Angeles Culinary Master of the Year," and Food & Wine's "Best New Chefs." We have also been nominated for the James Beard Foundation's "Outstanding Wine Service Award," its "Best California Chef Award" and, most recently, their "Outstanding Restaurant Award - 2008."