Annabelle’s Review: Well served at Capocaccia

I always get a thrill when I discover a new dynamic restaurant.  Capocaccia is a winner on many levels.  I just wish I had not waited so long to have this positive dining experience. There is a friendly atmosphere from the moment you enter. All the staff was outstanding. Alessanro Pozza is the manager and it was easy to see his positive influence. He walks around and talks to the guests. He made sure we were well served.  And indeed we were with the lovely Natasha. We adored her exuberance. The décor is upbeat and there is a positive energy that is very contagious.

I compliment the restaurant for their outstanding food. The menu is one page as it should be. I am impressed when a restaurant has a reasonable list of menu items. That means they can concentrate on freshness and preparing those items to perfection. There are sufficient choices for each course. I was most impressed with the back of the menu listing all the apertivi, birre, vini and cognac possibilities. The Martinis and cocktail listings were most impressive.

Da Gusstare Insieme offers several choices that would make for tasty appetizers or a snack with a drink. Tagliere di Formaggi is a selection of cheeses. Popette are traditional meatballs in a sauce. We began our meal with an offering from the Insalate section. Barbabietole was our choice of baby beets, rucola and goat cheese. We were informed that the beets were prepared with a touch of maple syrup. The salad was refreshing. The baby beets were so flavourful. It was a great salad. We were tempted with the Cavoletti. Shaved brussel sprouts, pickled red onion, almonds and pecorino make this unusual tempting salad. It will be my first choice on my next visit. Aprostomaco offers great seafood suggestions. Fritto Misto is calamari, shrimp with a spicy aioli. Polipo offers grilled octopus, lentil salad, grapes, almonds, mache and vincotto.

Pizze suggestions did beckon to us. The Cardinale is topped with tomato, mozzarella, black olives and salami. Agnello offers toppings of tomato, mozzarella, lamb sausage, mint, roasted peppers, and ricotta salata. It was obvious to me that the menu reflects an authentic Italian cuisine.

My dining companion and I were in a Paste E Risotto mood. My friend was thrilled with the Ravioli di Ricotta. The pasta was stuffed with spinach and ricotta, squash puree, and topped with hazelnuts and black truffle. I kept licking my lips with the delight of the Pescatora. The spaghetti was al dente and served with a light tomato sauce. I complimented them on serving just the right amount of that fantastic sauce. I do not like to see my pasta swimming in a bowl of sauce. However, that sauce was so flavorful I could have devoured it by the spoon. Bay scallops, clams, mussels, shrimp and calamari completed this outstanding dish. I had asked for only shrimp and that was not a problem. The shrimp were plentiful and so flavorful. It was the perfect sized portion.

There are six suggestions for Secondi items. Galetto Al Mattone is a Cornish hen served with vegetable pave, escarole with a charred lemon sauce. Halibut In Brodetto is prepared with potatoes, tomatoes, spinach and clams with a broth.

We liked the menu. We adored the friendly atmosphere and caring service. The food was outstanding. That says it all.

– Annabelle Goodman