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About

 The lifestyle and food culture celebrated on an estancia, a large South American vineyard estate, is the inspiration for Victor Albisu’s flagship restaurant in the Chinatown neighborhood of Washington, D.C.  The airy, 174-seat agrarian space is home to a meat-driven, wine-centric menu that is a product of Albisu’s Latin American roots and travels throughout Argentina, Chile, Peru, and Uruguay.

An extensive selection of steaks and various slow-roasted meats served with vibrant herb sauces, such as chimichurris and fresh salsas is the backbone of Del Campo’s menu. Albisu’s Peruvian heritage shows itself in the form of a Latin raw bar of ceviches, tiraditos and crudos. The wine program leans heavily towards South American varietals, which are decanted in traditional Argentinean carafes.

Del Campo is open for dinner seven days a week.  A nine-seat asado bar offers guests a front row view of the gallery kitchen’s open flame. In addition to the dining room, guests can enjoy pisco sours and caipirinhas at the bar along with more casual South American street food. Albisu offers his take on Argentine sandwiches, chivito and chori-pan, as well as Peruvian skewered and fried meats, anticuchos and chicharones.
Albisu also owns Taco Bamba, a Mexican street food-inspired takeout counter in Falls Church, VA.

About Chef Victor Albisu

With more than a decade of experience in fine dining and upscale French, American and Latin American restaurants, Chef Victor Albisu is combining his culinary education with his Latin American heritage to bring a unique style of cuisine to his forthcoming restaurant concepts.

His first full-service restaurant, Del Campo, is an upscale South American Grill, in the Penn Quarter neighborhood of Washington, D.C. He also owns Taco Bamba, a takeout taqueria in Falls Church, Virgina that reflects his Cuban and Peruvian roots. Taco Bamba is located next door to Plaza Latina, a Latin market owned by his mother.

Before pursing independent ventures, Albisu served as executive chef of BLT Steak in downtown Washington, D.C. for more than four years. While at the helm, Albisu cooked for President and Mrs. Obama and led the restaurant to earn several accolades, including Power Spot of the Year in 2012, as awarded by the Restaurant Association of Metropolitan Washington.

Albisu’s other accolades include the Taster’s Choice Award at both the 2010 and 2012 St. Jude’s Annual Gourmet Galas, the People’s Choice Award at the 2011 Lamb Jam and the People’s Choice Award at the 2011 annual Brainfood Grill-Off.

Albisu is a graduate of the prestigious Le Cordon Bleu School in Paris, where he received basic, intermediate and superior diplomas in cuisine, pastry and wine. His professional culinary journey included Michelin three-star restaurant L’Arpege in Paris, as well as contemporary Latin American restaurant, Ceiba; Belgian-influenced, French restaurant, Marcel’s; and contemporary American bistro and bar, Ardeo and Bardeo, all in Washington, D.C. 

Outside the kitchen, Albisu is a member of the American Chef Corps, a network of chefs from across the United States who serve as resources to the Department of State. Albisu also serves on the Chef Council for Share Our Strength’s Taste of the Nation annual D.C. fundraiser, and he supports The First Lady’s Let’s Move initiative to end childhood hunger and improve food quality in schools across the United States. In 2011, Albisu also appeared as a guest judge on the FOX TV Series, “Hell’s Kitchen.” 

Albisu is fluent in English, Spanish and French, and he holds a Bachelor of Arts in Politics and International Relations from George Mason University. He resides in Northern Virginia with his wife and sons.

Business Hours

  • Monday - Wednesday: 5:30 to 10:30 p.m.
  • Thursday - Saturday: 5:30 to 11 p.m.
  • Sunday: 5 to 10 p.m.

Metro: Gallery Place/Chinatown

Editorial Reviews

Del Campo offers smoke, fire and flavor
Tom Sietsema, The Washington Post | June 5, 2013

Here’s hoping you like your server at Del Campo, because up front at least, you’ll be spending a lot of time together. Indeed, your first 10 minutes at the new South American grill involves a lecture on what the restaurant means, who’s behind it, how the menu is set up, how the food will come to you, descriptions of cocktails and ... “Any questions?” a waiter finally asks some glassy-eyed hostages — er, diners — on a recent weeknight.

Del Campo - Washington, DC
Rebecca Cooper, The Washington Business Journal | June 5, 2013

I've never sat down to a meal and come out of it saying, "My favorite part was the eggplant."

And yet, that's what happened at a media dinner Tuesday night when I opted to try the vegetarian asado menu at Del Campo, chef Victor Albisu's new South American restaurant.

Venturing into Del Campo with Victor Albisu
Lauren Wiseman, The Latin Kitchen | June 17, 2013

For Albisu, there is nothing that can't be charred. "Everything touches the grill," he explained and once said, "I char everything that makes sense to char." He loves to char vegetables adding to their flavor and texture, just as with his beet salad on the menu.

At Del Campo, Victor Albisu Puts a South American Spin on the DC Steakhouse
Ann Limpert , The Washingtonian | August 25, 2013

Best Dishes Empanadas; octopus causa; melted provolone; "gaucho" rib eye with chimichurri; Wagyu skirt steak; Del Campo chorizo; fried yuca; stewed canary beans; charred cauliflower; passionfruit cheesecake; tres leches "twinkies."

Del Campo: Where There's Smoke and Fire - Washington, DC
David Hagedorn, Modern Luxury DC Magazine | July 1, 2013

It's been awhile since I've looked at a menu and been intrigued by practically every item on it. But that's the feeling that overtook me when I first glanced at Del Campo's menu—every item has been touched by the grill. It's fresh, appealing and straightforward cooking, but deceptively so. What seems simple, in fact, requires extraordinary talent.

Can Del Campo's Vegetarian Tasting Menu Convert a Meat Fanatic?
Sam Hiersteiner, Washington City Paper | July 17, 2013

Victor Albisu is an accomplished chef and I am not, but we do have one thing in common: Most people believe they have us pegged as bearded, smoke-shrouded cavemen who sit around fires all day eating charred hunks of meat.

Victor Albisu's Country Thanksgiving
Lauren Wiseman, The Latin Kitchen | November 12, 2013

There will be no ordinary turkey on the table this year for chef Victor Albisu. And why should there be? The Latin food chef, who has mastered the art of grilling meats at his Washington D.C. restaurant Del Campo, will translate his take on the South American grill to the great American tradition of Thanksgiving.

Map

Features

  • Attire: Dressy
  • Parking: Valet Service
  • Average Price ( Per Person ): $30 - $60
  • Family Restaurant: No
  • Alcoholic Beverages: Full Bar, Specialty: Tequila, Specialty: Pisco
  • Carry Out: Yes
  • Outside Seating: Information Not Available
  • Wheelchair Accessible: Yes
  • Has TV: No
  • Takes Reservations: Yes
  • Cuisine: Mexican, Peruvian
  • Credit Cards: Visa, MasterCard, Discover, American Express

Restaurant ID: 234

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