About Del Campo
Victor Albisu sets fire to just about everything he can at his cowhide-lined Latin steakhouse. Order a Negroni and it’ll arrive with a pile of smoldering cinnamon shavings. The warm, crusty rolls that precede dinner come with a tiny box of smoked salt. Even the carrot cake takes a turn on the grill.
The taupe, chandeliered dining room is Washington’s best steakhouse, and there are the requisite big-spender cuts of beef (including an excellent dry-aged rib eye).
But don’t overlook the more peasanty meats—a gorgeously crisp Berkshire pork shank, a robust hanger steak with chimichurri, and both varieties of house-made chorizo—all presented on wooden platters. And definitely don’t skip out on the fluffy dulce de leche crepe soufflé for dessert.
- Grilled-octopus causa (with potato purée and crab)
- Burnt-beet salad
- Peruvian chicken
- Grilled prawns
- Grilled short ribs
- Ricotta gnocchi
- Chili-braised lentils with a fried egg
- Pumpkin old fashioned and Gin Joint cocktails.