News & Events

News • Events

bamba-bowl
bamba-bowl

Celebrate New Year’s Eve in Style

Chef Victor Albisu has designed two decadent prix-fixe menu options for New Year’s Eve featuring Truffles, Foie Gras, Caviar, and Asado. The three course menu option costs $110 per person, not including wine pairings, tax, and gratuity, and this menu option is available through 6:30pm. The four course menu option costs $150 per person, not including wine pairings, tax, and gratuity, and this menu option is available all evening. The restaurant is offering two seatings: the first will be from 5-6:30pm and the second seating will be from 8:30-9:30pm. Reservations require a credit card with a 72 hour cancellation period and are available on OpenTable and by phone: 202.289.7377.

Let Del Campo Help You Entertain This Thanksgiving

Enjoy a traditional Thanksgiving meal with South American flare from Chef Victor Albisu and Del Campo. A fully cooked Turkey a la Brasa (14-16 lbs, feeds 6-8 people) can be accompanied with sides such as Chapa Bread Stuffing, Burnt Brussels Sprouts and Canela Candied Yams. All orders must be placed by Sunday, November 24. Orders can be picked up Wednesday, November 27 and until noon on Thanksgiving Day. The order form can be found HERE, and orders can be placed via e-mail admin@delcampodc.com and phone: 202.289.7377.

Victor Albisu’s Asado at James Beard House

On July 11, Del Campo’s Chef Victor Albisu brought his South American Asado experience to the James Beard Foundation house in New York. Our chef served up exceptional grilled and herb-smoked meats, including Herb-Smoked Piedmont Ridge Short Ribs, Berkshire Pork Chorizo, and Lamb Sweetbreads with Yuca and Chimichurri. Check out images from the event below.

James10
James9
James8
James7
James6
James5
James4
James3
James2
James1

 

Help Chef Victor Albisu Fight Cancer (and get Fit for Hope)

FFH

Del Campo’s Victor Albisu is joining with the American Cancer Society and 15 other Washington, D.C. chefs and mixologists for the inaugural Fit for Hope weight loss challenge, taking place June 24 – September 24. This 12-week challenge will have Victor Albisu working with local trainer Jason Yoo in order to try to beat out the other chefs, who will all be evaluated based on the percentage of body weight lost. The top three “losers” will win a makeover from Bloomingdales for the big reveal at the culmination event, Taste of Hope, held September 24 at the Carnegie Library.

Taste of Hope is the American Cancer Society’s annual signature culinary, wine and spirits event. It will be the 100th birthday of Taste of Hope and its first time in Washington  D.C., where the winner will be announced.

Each chef must raise a minimum of $2,500, with all proceeds benefiting the American Cancer Society in the fight to eliminate cancer as a major health problem. To track Victor’s progress, make a donation to the American Cancer Society, or to buy tickets to the Taste of Hope event, please visit Victor’s Donation Page.

 

 

Del Campo Opening Party

Chef Victor Albisu held an opening party April 29, 2013. Items from Del Campo’s menu, inspired by the rural vineyards and ranches of South America, were available for tasting. Some bites served included his assortment of ceviches, pan con chicharon, mini chivitos, beef empanadas and, of course, a mixed asado of chorizo, beef, sweetbread and grilled short rib. The bar poured a sampling of its specialty drinks including Pisco Sour, Pisco Punch, A Las Once, and a Caipirinha.

See the gallery below for photos from the event.