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Del Campo Unleashes New Menu, Design

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Victor Albisu unveils new look and tastes in time for its fourth birthday

Del Campo’s new look, complete with cowhides and green tile.
[Greg Powers]

With Del Campo’s fourth anniversary just around the corner, chef and founder Victor Albisu gave the South American grill a meaty refresh on the design and menu fronts.

The dining room just deleted white table cloths from the equation, making way for new handmade hardwood tables.

The naked tables are juxtaposed to walls clothed in acid-washed cowhides brought from Argentina, a decorative cow skull painting in the rear dining space, and a rose mural decorating the bar area. Other details added by design firm Swatchroom include green tiles accentuating the asado bar.

As for the food overhaul, Albisu says he’s putting more “interesting and adventurous dishes” front and center. Shareable new asado options include rotating lamb and pork mixed grills, like lamb chop and skewered tongue anticuchos, or a bone-in pork loin that’s been cured for 14 days.

Group dish additions include a whole lobster grilled with rocoto-chili butter, grilled prawns with saffron chimichurri, and crispy yucca with pecorino and red chili aioli. The giant Chinatown Chirashi dish with citrus-cooked tuna and corvina scallop is also new, and now Peruvian chicken is available as a whole bird.

Asian influences into South America manifest as grilled duck breast with preserved orange, Szechuan peppercorn and honey, as well as hot grilled calamari ceviche dressed with aji yuzu kosho.

And Del Campo’s brunch, no longer a typical a la carte menu, now offers an asado buffet with smoked brisket, roasted pork shoulder and Peruvian-chicken carving stations. The restaurant just got a RAMMYs nom for Best Upscale Brunch.

Despite Del Campo’s changes, some things won’t move a muscle — like its traditional asado, Del Campo at Dusk rooftop parties (kicking off May 5), and seasonal cooking classes.

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