This upscale Penn Quarter/Chinatown eatery from chef Victor Albisu offers an extensive selection of South American fare, featuring grilled meats and traditional Latin American street foods along with a robust list of regional wines and cocktails. Heavy chandeliers and South American antiques complete an earth-toned aesthetic evocative of a South American country home in a space with a dining room, bar and 9-seat asado bar with a view of the gallery kitchen’s open flame.
“If Peruvian food in this country needs a template for the future, Del Campo is surely one of the most exciting new restaurants of this era.” – Huffington Post
“There’s lots of smoke — but no mirrors — at Del Campo, chef Victor Albisu’s delicious salvo to his Cuban dad and Peruvian mom. Meat, then, dominates the menu of a restaurant that’s dressed to impress with wooden shutters and white-washed floors. Go for lamb stuffed in flaky braided empanadas, chicharones punched up with chilies and spicy peanuts in a riff on pad Thai, and dry-aged rib-eye. Sprinkled with sea salt, the meat is ferried to the table on a plank with a bulb of roasted garlic, silken peppers and bone marrow. Those who have a beef with meat can console themselves with fluffy fried yuca offered with garlic mayonnaise and the Italian-inspired pasqualina tart. Swollen with spinach, Swiss chard and bechamel and topped with a fried egg and grated Parmesan, the potpie ranks as one of Del Campo’s richest attractions…New to the list: Negronis smoked tableside and fugazzeta, a sauceless, thick-cushioned, onion-and-cheese pizza — pizza rethought by Argentina. Nothing escapes a brush with fire. Sí, those are grill marks on the carrot cake.” – Washington Post
“Leather-bound wine lists on the tables, cowhides on the wall, grill smoke in the air—the siren songs for meat lovers are loud and clear at Victor Albisu’s Latin steakhouse. And that’s before you even look at a menu. Steaks, from a hefty, full-of-flavor Piedmont Ridge rib eye to an easier-on-the-wallet hanger steak, are presented in a wonderfully rustic manner, on platters strewn with burnished heads of garlic and crowned with a long, marrow-filled bone. What’s surprising is that vegetarians can eat just as well on the lineup of well-balanced salads and brightly flavored sides…Don’t Miss: Octopus causa with grilled avocado; Wagyu-beef empanadas; burnt-vegetable salad with burrata, butternut squash, carrots, and sunchokes; bone-in short ribs; Peruvian chicken; canary beans with rice; Brussels sprouts with bacon and honey; tres leches “twinkies”; Limonada Sucia, with vodka and smoked simple syrup.” – Washingtonian
777 I Street NW
Washington, DC 20001