Del Campo

It had been a while since Alex and I enjoyed a night out at a fancy restaurant. Our 4th anniversary was the perfect excuse! We always trust the Washingtonian’s 100 Best Restaurant List for recommendations on where to go if we want a delicious dinner for a special occasion. You might laugh at this, but I always do a thorough investigation of many restaurants before making a reservation. I read through the menus, check locations, etc.. I think it’s fun to do, and we don’t get out as much as we used to, so I want to make sure I choose the perfect place. For our anniversary, we chose to spend the evening at Del Campo in Northwest Washington, DC.

Del Campo is a South American Restaurant specializing in steaks and slow roasted meats. Their mouth watering meats are accompanied by beautiful herb sauces; such as chimichurris and salsas. The chef/owner Victor Albisu, really lets his Peruvian roots shine through, not only on the dinner menu, but in the largely South American wine selection as well. Let me show you what Alex and I enjoyed on our wonderful evening at Del Campo.  

Del Campo

We started by ordering drinks. Alex went with his pretty standard Margarita and I asked the waiter’s recommendation for a cocktail. He suggested the Basil Mule, so that’s what I got. It’s made of basil infused Titos Vodka, raspberry – passion fruit, fresh lime juice, and ginger beer. I love this cocktail and happily sipped on it throughout our meal.

Alex's Margarita and my Basil Mule.

Alex’s Margarita and my Basil Mule.

While we looked over the menu, fresh bread was delivered to our table. This bread was delicious and had a charred smoky flavor. It was served with olive oil for dipping. I will never turn down bread!

Del Campo
 Del Campo

It’s appetizer time! We ordered the King Crab and Shrimp Empanadas and the Provoleta. The Empanadas were served on a curried squash puree and topped with a peanut cabbage slaw. These were delicious and not to mention beautiful. I loved all the different textures on the plate: the crispy empanada dough, the smooth puree, and the slight crunch of the slaw. All of those components together were the perfect bite. 

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