Chef Victor Albisu learned the art of simple cooking from his family during their regular backyard barbecues, where pig roasted until its skin was crispy, steaks sizzled on a brick pit and empanadas cooked on the grill. At his restaurant Del Campo in Washington, D.C., Albisu serves charred dishes reminiscent of his childhood but with a refined flair. "Metal on fire. Pretty basic. I am just doing it in some different ways," he said.

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