Overall taste: 6.5/10 | 2017 | 443 W Broadway, South Boston, MA 02127
+++ = highly recommend | – – – = do not recommend
We had a blast last night at Capo with Dining Playbook hosts, Billy and Jenny. Dining Playbook airs on NESN every Saturday at 9a.m. (replays every Sunday at 9p.m.). Follow their food adventures on TV!
We were invited for a complementary meal, but we try to stay objective in our review. For the dishes we could find in their online menu, we’ve included the price below.
Pictured above: Salami & formaggi – chef’s selection of artisanal cured meats and cheeses ($16/$28)
+++ Short rib arancini – pulled short rib, fontini, herb aioli ($8) [We couldn’t really taste the short rib and didn’t know it was in the ingredient until we read the description. Nonetheless, they were delicious and reminded us of potato croquette.]+++ Ricotta crespelle – honey comb, pea shoots, white truffle powder [This was our favourite dish. The ricotta was subtle and not overpowering. We would prefer it if they used truffle oil.]
Pappardelle – lamb and mushroom ragu, pecorino cheese ($12/$23)Cauliflower ravioli – sage, butter & cauliflower crumb ($11/19)– – – Monkfish picatta – lemon, butter, capers ($21) [We are picky about our fish and do not like it overcooked]Baked broccoli
– – – Grilled pork chop – white bean & mushroom ragout [The pork was tough and dry and was not particularly flavourful. We didn’t like the beans underneath as well.]Espresso creme brulee [Lynn likes this but Jeff prefers regular creme brulee]Polenta cake [Jeff likes this while Lynn finds it average]
We were invited for their complimentary tasting event, but we try to stay as objective as we can. They are still having a soft opening now, and their grand opening will be in a few weeks.
We thought that the sushi rice was too bland; it almost tasted like white rice with no added vinegar, salt, or sugar. The raw fish was at room-temperature and that really bothered us as it should be cool (sashimis are usually removed from the fridge just prior to serving).
However, we like the flexibility of being able to choose your own combination of toppings, mix-ins, and sauce. We also liked their Japanese matcha latte and Taro tea, which were creamy and not overly sweet (bottomlesss house drinks for $3.06).
Large bowl ($6.12). Toppings – salmon, spicy tuna, masago (+$1.65 each). Complimentary mix-ins: scallions, roasted garlic, shiitaki. Sauce: unagi eel sauce. Flame seared at no additional charge. (Total price: $11.07) [They definitely did not sear it for long enough. The sauce on top was warm but the fish was still completely raw]
Yummy Ventures 