Victor Albisu and his team at the Beard House
Scallop Ceviche Sushi with Smoked Uni and Lime and Soy–Grilled Citrus
Empanadas Del Campo with Wagyu Rib-Eye, Caramelized Onions, and Romesco
Piedmont Ridge Beef Heart Anticucho Tartare on Grilled Polenta
Tuna with Grilled Avocado, Olives, Burnt Shallots, and Pistachios
Pisco Punch > Porton Pisco with Lemon Juice and Grilled Pineapple Syrup
Del Jardín > Burnt Beets with Cajeta Caramel, Goat Cheese, Charred Oranges, Pistachios, and Rosemary; Burnt Artichokes with Artichoke Purée and Parmesan; and Burnt Tomatoes with Grilled Anchovies, Burrata, and Parsley
Victor Albisu plating the Del Jardin
Grilled Ñoquis de Ricotta with Smoked Tomatoes and Grilled Corn
Braised Swordfish with Peruvian Pipérade, Octopus Saltado, and Burnt Scale Sauce
Asado Tasting > Herb-Smoked Piedmont Ridge Short Rib; Wagyu Skirt Steak with Manchego, Sage, and Black Olives; Chorizo Del Campo; and Veal Sweetbreads with Grilled Squash and Sweet Corn Humita
Dulce de Leche Trio > Crêpe, Panna Cotta, and Milkshake
Dinner

Latin Heat

Victor Albisu

Del Campo, Washington, D.C.

Chef Victor Albisu is cooking with fire these days—literally. At Del Campo, his new South American–steakhouse, Albisu turns out exceptional grilled and herb-smoked meats inspired by his Peruvian heritage and finessed with contemporary American touches. Join us as he debuts his critically received, wine-friendly menu at the Beard House.

Event photos taken by Tom Kirkman. 

Related Info:

Del Campo 

 

MENU

  • Hors d’Oeuvre

    • Scallop Ceviche Sushi with Smoked Uni and Lime and Soy–Grilled Citrus 
    • Empanadas Del Campo with Wagyu Rib-Eye, Caramelized Onions, and Romesco
    • Piedmont Ridge Beef Heart Anticucho Tartare on Grilled Polenta
    • Tuna with Grilled Avocado, Olives, Burnt Shallots, and Pistachios
    • Pisco Punch > Portón Pisco with Lemon Juice and Grilled Pineapple Syrup
    • Smoked Caipirinha > Leblon Cachaça with Lime Juice, Applewood-Smoked Cane Syrup, and Quartered Limes​
  • Dinner

    • Del Jardín > Burnt Beets with Cajeta Caramel, Goat Cheese, Charred Oranges, Pistachios, and Rosemary; Burnt Artichokes with Artichoke Purée and Parmesan; and Burnt Tomatoes with Grilled Anchovies, Burrata, and Parsley
    • Château Ducasse Bordeaux Blanc 2011
    • Grilled Ñoquis de Ricotta with Smoked Tomatoes and Grilled Corn
    • Feudi di San Gregorio Falanghina 2011
    • Braised Swordfish with Peruvian Pipérade, Octopus Saltado, and Burnt Scale Sauce​
    • Vinícola Salton Volpi Pinot Noir 2011
    • Asado Tasting > Herb-Smoked Piedmont Ridge Short Rib; Wagyu Skirt Steak with Manchego, Sage, and Black Olives; Chorizo Del Campo; and Veal Sweetbreads with Grilled Squash and Sweet Corn Humita
    • Bodegas Nieto Senetiner Bonarda Reserva 2010
    • Dulce de Leche Trio > Crêpe, Panna Cotta, and Milkshake
    • Viña Errázuriz Sauvignon Blanc 2010
    • Fernet con Cola > Fernet-Branca with Coca-Cola and Madagascar Vanilla Bean Syrup

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Thu, 07.11.2013
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • Call 212.627.2308 to reserve
 
 
 

October 2014

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