These Deckle Brisket Tostadas are a Taste of What to Expect at Greenville’s Camp

Chef Drew Erickson puts me on hold to accept a delivery at Camp, the modern American restaurant he is opening in May in Greenville, S.C. “We just got 10 liters of liquid nitrogen delivered,” he explains. “We’re going to figure out something fun to do with it.” The other half of the “we” is sous chef Diego Campos, with whom Erickson has worked for 10 years. “When I came...