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Del Campo Restaurant Review: Chef/owner Victor Albisu launched this Latin American (mostly Argentinean) wood-fired grill restaurant with a meat-focused menu. Where to start? If you are not fond of innards, you can scratch off your “must” list the sweetbreads. But the balance of the offerings deal with such basic cuts as filet mignon wrapped in bacon, roasted lamb shank, and a 48-ounce “tomahawk” rib-eye. Complementing the mains are the bread basket with its accompanying olive oil, and various sides of grilled greens, steak fries, fried yuca and charred carrots. Vegetarian options are available as well. The wine list includes a robust array of labels from Argentina and other South American countries, plus California, French and Italian options. The "asado" bar, should you be lucky enough to snatch a seat, faces directly into the kitchen's grilling section. Desserts are contemporary and seemingly change according to the pastry chef's whim: one day you may find flan Del Campo with toasted coconut caramel; on another visit, it could be dulce de leche donuts. Check out the bottomless brunch, too, if you simply must have a Del Campo treat, such as chorizo and egg hash, or grilled and smoked swordfish with fried eggs.