About Del Campo
At a time when concise menus are the thing, the lineup at this Peruvian-accented dining room can feel pretty sprawling, with causas sharing space with lobster cappelletti. Your best bet is to treat it like a steakhouse, loading up on wooden platters holding smoky meats and bowls of chimichurri. Chef/owner Victor Albisu also runs the excellent string of Taco Bambas, and during the day he turns the bar here into a mini-offshoot of the brand. Very expensive.
Also great: chirashi; Wagyu empanadas; rolled skirt steak; rib eye; crepe soufflé.