So, I have a quick question. Is it weird to go to a steakhouse and order more seafood than meat? It seems like it doesn’t make much sense. Actually, the sense it makes is almost none. Who would elect to go to a steakhouse with the full intention of ordering a plate full of ocean creatures? That was my thought process before eating at Del Campo, and now I am in full and total support of this practice. Let me explain…
So, here’s a fun fact: I don’t eat any red meat. Zilch. I randomly became a vegetarian in college, but then reincorporated fish and chicken into my diet. Unfortunately for Bessie the Cow, meat never made a chance to reemerge. But no matter what your diet is, you will be completely fine at Del Campo. Really, you will.
Most of the items at Del Campo are smoked in some sort of way. The bread and olive oil? Smoked. The tuna tartare (you’ll see it in a second)? Smoked. The mimosas at brunch? Smoky the Bear, folks. It adds an interesting addition to all of the dishes, as some have a heavier amount of smoky flavor than others.
We started off with a few appetizers, one of which was the burrata. If you aren’t too familiar with burrata it is basically the High Priest of all mozzarella products. Or possibly the Pope.This burrata came with peas, spring onion and meyer lemon, and was creamy, fresh and beautiful.
Here is where the adventures in seafood begin, kiddies. The next appetizer was the smoked (of course!) tuna tartare. It came with burnt vegetables, an egg, and chives. It was fairly rich, so having just a small amount of it was perfect.
It’s time for more seafood, and this one was actually a double whammy. This entree was the salt baked salmon, which came atop a bed of crab fried rice, asparagus, smoked (yep) roe and shiitake mushrooms. The dish was layered with flavor from the umami-intense mushrooms and fried rice and rich salmon. The heaviness was perfectly cut from the bright, salty roe and the freshness from the asparagus.
There was also bronzini involved, which is a delicate and flaky white fish. It was prepared grilled with artichokes, smoked (you know it) olives, piquillo peppers, garlic and citrus. Also, peep that lemon. You know there was some smoke-sorcery going on there.
Here’s the grand finale, folks. While I didn’t actually try the steak, I did help myself to a sampling of the chimichurri. It was so fresh and so clean, clean. The steak was a perfectly cooked medium-rare and smelled pretty divine. (I hate to nag you, but please don’t order your steak under medium. I’m begging you.)
So the bottom line is you can go to Del Campo and get meat. You can go to Del Campo and get not-meat. You can go to Del Campo and get fish. The bottom line is, just go. It’s delicious.