[Shanghai] Capo (2)
Capo | caposhanghai.com | Dianping
Address: 北京东路99号益丰外滩源5楼(近圆明园路) – 5F/Yifeng Galleria, 99 Beijing East Rd near Yuan Ming Yuan Rd (黄浦区 Huangpu District)
Date visited: 2014.04
Total bill: RMB¥ for three people
Will return: Yes
What to get:
– Jet-fresh Burrata and home cured Duck Prosciutto
– Tartar of Yellow Fin Tuna
– Margherita Pizza
– CAPO Fiorentina Steak
Back to Capo, one of my Shanghai favorites. Let’s get right to it: Capo is very good Italian food by Chef Enzo. We will let the photos speak. Please also see my previous Capo visit for more dishes (and dessert).
Jet-fresh Burrata and home cured Duck Prosciutto (RMB¥118/RMB¥158) with Modena balsamic 25 years / 新鲜布拉塔奶酪和自制腌鸭肉配摩德纳原产地认证25年陈醋
Burrata makes everything better. The noise I have to make about this is there are only two slivers of duck prosciutto. I really love this salad but please let me have more duck prosciutto.
Tartar of Yellow Fin Tuna (RMB¥98) with misticanza of fresh organic vegetables crudités / 黄鳍金枪鱼鞑靼配新鲜有机什锦爽脆蔬菜
This is one of my favorite starters here with fresh tuna seasoned with rock salt. The salts here put a really nice finishing touch to a lot of the dishes.
Home hand-crafted organic egg tortelli, Italian fennel pork sausage, ricotta and scamorza with fresh Italian “pacchetelle di pomodoro”, stracciatella and basil / 有机鸡蛋自制手工意饺(馅料:精制意大利猪肉香肠, 新鲜乳清奶酪和烟熏奶酪) 配新鲜意大利进口番茄汁, 罗勒和新鲜奶酪
A very nice balance of meat, pasta, and cheese that doesn’t overwhelm.
Margherita Pizza (¥98)
Basil, mozzarella, grana padana / 玛格丽特匹萨 – 罗勒, 水牛芝士和干酪
Let me tell you about Chef Enzo’s pizza. I don’t usually like to order pizza. Someone else always makes me and I always end up not liking it. Tonight, Enzo came around and asked: did you try the pizza last time? Me: no. Enzo: did you order the pizza this time? Me: no [I know, I am the best conversationalist ever]. He was like you have to try the pizza and I was like fine I cannot refuse Enzo. A simple margherita pizza came to our table, but it was one of the best I have had. Thin with a crust on the softer side, which I prefer myself (but I know some people like the more crispy crust, which you can find at Mercato and Scarpetta). You got me, Enzo. Capo pizza is what I measure other pizzas against.
“CAPO Fiorentina” (RMB¥988/900g)
3 to 4 week home dry aged Wagyu bone-in Ribeye – 450 days grain fed – marble score 6+ / 本店3至4周排酸, 450天佛罗伦萨式谷饲雪花牛排 雪花等级+6
This steak has become a habit whenever I am at Capo.
The charcoal on the outside of the steak is made possible by the ovens at Capo, one for pizza (left) and one for steak (right).
The back of Enzo’s head.
This particular steak comes from a Capo-exclusive cow. This steak is consistently crusty on the outside with a layer of fat wrapped around the juicy inside every time. Just dabble in some of the rock salt on the side, no sauce needed.
Sides that come with the Fiorentina steak: carrots, mushrooms, and beets.