When chef Victor Albisu opened Del Campo in the spring of 2013, it was lit. The South American-inspired grill fascinated with fire – from burning and blackening to smoking and searing – earned blazing reviews and a Chef of the Year RAMMY Award in 2015 for Albisu. Located in a white-hot spot on the northern edge of Chinatown – adjacent to the upcoming CityCenterDC development complex and just a few blocks away from what was then the Verizon Center (it’s now the Capital One Arena) – it seemed like the restaurant’s flame would burn brightly for a long time.
After four years though, there were signs its success was flickering. The nearly 200 seat restaurant opened with a more formal white tablecloth sensibility, but in early 2017, the linens were stripped away, the space was revamped to give it a more rock ‘n’ roll vibe, and a new menu was rolled out.
“Who was going to predict how this city was going to change?” asks the chef rhetorically. “How many restaurants were going to come, open, and then close or tread water.”
There was also the matter of the competition. “We live in a day and age, where things can easily become gimmicks and the substance can be drained,” says Albisu. “I remember going to random restaurants and seeing burnt this and smoked that in combination with the things we were doing. That’s just part of the game and the gig. It’s fair, but it’s something you have to learn to handle as a business owner.”
Lunch sales at Del Campo had always been a week spot. So, late last year, Albisu nixed midday service to transform the bar and front dining room into a pop-up for Taco Bamba, which already had a trio of successful outlets in Virginia. The unconventional taqueria offers a mixture of traditional and chef-driven, globally minded tacos, including those inspired by Vietnamese banh mi, Korean bulgogi, and a Royale with Cheese.
The eatery was an instant hit, the lines often extending out the door and down the block. Unfortunately, that success didn’t help Del Campo. The chef shuttered it this past March, just shy of its fifth anniversary. The flash had faded.
However, this is not the story of failure. Albisu had wanted to open a Taco Bamba in D.C. for some time but hadn’t found the right location. “Then people reminded me that there was a space right underneath my nose,” he says. [Read more…]