Kristen Heaney Clark, founder and owner of Yard Bar, opened outdoor restaurant and bar patio Camp Out late last year on the Yard Bar property.

The details

With space to accommodate up to 150 people, the camping-themed spot is stocked with fire pits, fans, televisions, play areas for children and more. In a news release, Clark said Camp Out will soon start offering events, such as s'more's nights with campfire stories, outdoor movie nights, games and more.

On the menu

The menu consists of what Head Chef Candace Landberg, formerly of Cenote, calls “comfort food with a campfire fusion," and includes appetizers, salads, mainstays and treats for pets.


A popular main dish is the All Nighter, made with locally sourced ground beef rubbed with espresso, topped with smoked gouda, sauteed onions, barbecue sauce and garlic aioli.

Other mainstays include:
  • "French Onion" grilled cheese made with smoked gouda, three kinds of cheese, hatch chili, garlic aioli and caramelized onions
  • Outdoorsy banh mi made with either a beef or turkey hot dog, pickled carrots, cucumbers, jalapeno, a cilantro basil mixture and sriracha mayo
  • Outlaw Black Bean Burger featuring a housemade black bean patty, arugula, tomato, red onion, avocado and chipotle aioli
It's 5 o'clock somewhere

Helmed by Paul Chapin, the beverage menu features beers, seltzers, ciders, wines, margaritas, cocktails and mocktails.

Cocktail options include the Easy Peasy made with vodka, lemon juice and carbonated water; the Camp Out Ranch Water made with silver tequila, carbonated water and lime juice; and Between The Pines with gin, lime juice, tonic water and a rosemary sprig.


What they're saying

“With Camp Out, we’re creating something that is welcoming and something you want to share with others," Clark said. "We’ve cultivated a place for our neighbors and friends to just kick back, relax and enjoy a good meal together."