Scene: An intimate Oak Cliff bungalow-cum-bistro that seats 52 — tops.

Cast: Chef Matt McCallister (Stephan Pyles, NYC’s Daniel); designers John Paul Valverde and Miguel Vicens of Dallas-based Coeval Studio.

Act I: Party of two takes a seat in the rustic-contemporary restaurant (fade in industrial light fixtures, exposed plywood beams, raw-wood-paneled walls) and looks over the heavily European- and South American-influenced menu. To start, they opt for deep-fried chorizo donuts and a charcuterie platter with preserves, pickled veggies, and local cheeses.

Act II: The main course features cinnamon short ribs, smoked sea scallops, and vanilla-poached tripe salad. In between bites, the pair sips Campo Piscos, made from rum, turbinado sugar, lime juice, muddled guava, egg white, and Jamaican jerk bitters.

Act III: Cue the fancy French press decanter with steaming, ground-to-order coffee (beans rotate seasonally by region) poured tableside.

It’s a total production.

Campo Modern Country Bistro, 1115 North Beckley Avenue, Oak Cliff (214-946-1308 or campodallas.com).

Photo: Rachael Laine / Courtesy of Campo Modern Country Bistro