|Image via Del Campo website|
For my appetizer, I chose the Local Mushroom Empanadas served with a smoked black truffle aioli. The dough was crispy, and the filling was earthy and luxurious with the various types of mushrooms. The truffle aioli was almost unnecessary. Keith chose the Fluke Ceviche with octopus, smoked sevruga caviar, and radish. I enjoyed my few bites of fluke. The caviar added an extra umami that soared on the tongue. This fluke dish was exquisite in flavor and I would be happy to order it over and over again. The only fault was perhaps the cuts of fish were sloppy and not as refined as sashimi standards.
For the main course, I ordered the famous Peruvian Chicken. A half chicken grilled with seasoned skin was presented with yuca fries, and aji amarillo aioli with green chili purée. I mixed the sauces together to try and tame the spice, and was impressed by the moist chicken and seasonings under the skin. There was more than enough meat for me to eat, but Keith was happy to finish what I could not. He ordered the Piedmont Ridge Dry Aged Ribeye. Aged for 35 days, this steak was served with chimichurri sauce, and topped with a piece of roasted red pepper, potato wedge, and bone marrow. The steak was a nice twist on the typical ribeye with the extra accompaniments, and was cooked well to Keith's standards of medium-rare. However, it did not blow his mind and the wood-grilled/herb-smoked flavor nor the particular aging did not come through as strong.
Overall, the food and service was ideal. Keith was a little perturbed by the hostess who greeted us, and frankly brushed us off to the side to wait regardless of our reservation, but I overlooked it due to the extra rush of RW. The restaurant itself was pretty crowded and the wait times in between courses were moderately delayed, but not enough to bother me. The portions and quality of ingredients were much better than most steakhouses - bone marrow is usually an extra $10 or so, thus it was a treat for each steak dish to receive it. If you're looking for a steakhouse experience, but are tired of the old standard then Del Campo will satisfy. The RW menu is a value; Del Campo is extending through January 26.
Total Rating: 4.38
Food: 4.5, Price: 4, Service: 5, Ambience: 3.5, Accessibility: 5
What I ate:
♥Local Mushroom Empanadas♥
Smoked Black Truffle Aioli
Yuca Fries, Aji Amarillo Aioli, Green Chili Purée
Grilled Berry Cheesecake
Pavlova of Raspberries, Blueberries, Blackberries
Plus Keith ate:
Octopus, Smoked Sevruga Caviar, Radish
Piedmont Ridge Dry Aged Ribeye
♥Flan Del Campo♥
Toasted Coconut Crema