Al Campo, with its new chef, Juan Fernando Guerrero, has much to offer, from cozy patios to an extensive wine list. You can even bring your dog. Indulge in the Al Campo Queso, a gooey mix of three cheeses and sausage, or the pastel de choclo, a Chilean “corn pie”: corned beef and chicken mingle in a crockery bowl under a surprisingly sweet, crisp corn crust (our only complaint was that after a bit it left our mouths feeling kind of greasy). Heartier dishes include a ribeye with garlic butter and the smoked chicken (a whole or half), perfectly cooked under a crisp peppery skin and sided by fingerling potatoes and grilled vegetables.
Cuisine: South American
Drinks: Beer & wine