4/16/2023 0 Comments Capo santa monica![]() If it might only take you a few minutes to look over the menu, it could take all night to peruse the exceptional wine list, which is for many connoisseurs a reason enough to come to Capo. We also like the candied bread pudding, a variation of crème brûlée. Marder is proud of the flourless chocolate soufflé, a recipe given to him by Jacques Pépin. A few "fish of the day" options are available, but meat is where the wood-fired cooking really shines. This, along with the white corn ravioli with black truffles, can be worth the trip. Continue with risotto (truly cooked to order for 35 minutes) or the famous rigatoni with truffle meat sauce. In a corner of the restaurant is a wood-burning hearth fired with almond wood, which imparts a distinctive flavor to the dishes.ĭislikes: be prepared to spend your dollars.įood: Among the appetizers, expect to encounter classic caprese, mini meatballs, Santa Barbara spot prawns and calamari. He goes to great lengths to handpick his farm-to-table purveyors - a list of them is included with the menu. Breads are produced by his own bakery, and he makes many of the cured meats himself. A chef first and foremost, he is so dedicated that if you don't happen to see him at Capo one night, he was most likely there that morning prepping with the team. This principle even applies to the steak knives - one of five sets rotates each week to keep the white tablecloths lively. The walls of the cozy restaurant are decorated with art collected on his worldwide travels. (Brentwood Restaurant & Lounge and Marvin are among his other projects.) After spending time with him, we can attest that his motto is "attention to detail," from produce to cooking to décor to service. About chef/owner Bruce Marder: Capo, a hidden Italian gem in Santa Monica, has been a success since 1998 thanks to the efforts of chef/owner and local restaurateur Bruce Marder. ![]()
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