[Shanghai Restaurant Week] Capo
Capo | www.caposhanghai.com | Dianping
Address: 北京东路99号益丰外滩源5楼(近外滩) – 5F in Yifeng Galleria, 99 Beijing East Rd near the Bund (黄浦区 Huangpu District)
Date visited: 2013.09 Shanghai Restaurant Week
Total bill: RMB¥880 for three people (RMB¥248 prix fixe menu per person + water)
Will return: Yes
The Shanghai Restaurant Week eat-a-thon continues at Capo. I took the elevator up and ended up at Muse on the Bund. That can’t be right. Ah, the exit door on the left opens up into this Italian steakhouse. I am sure there is another entrance that goes directly into Capo but no one I know has ever found it. On the bright side, you can go straight to Muse after dinner.
Capo is an Italian steakhouse with meat occupying the majority of the menu. That’s what I like to see. The Restaurant Week offerings have effectively reeled me in for future visits.
Fancy water (RMB¥68 each)
Course 1.1: Chopped steak tartar with Norcia black truffle
Finally found a good beef tartar that doesn’t taste like a slaughterhouse. So this is what good beef tartar is supposed to taste like. I mixed in some shoelace fries into the tartar for crunch. Loved. I will be back for this.
Course 1.2: Sword fish carpaccio with capers, mint, and lemon dressing
The other ladies ordered this instead of the beef tartar as their starters. The fish was fresh and light but the flavors were not as noticeable compared to the tartar. I stand by my tartar choice.
Course 2: Home hand crafted organic egg tortelli with Italian fennel pork sausage, ricotta, scamorza cheese, and fresh imported Italian “pacchetelle di pomodoro”
I actually don’t eat pasta very often because I rather allocate my carb allowance to rice. The cheese was just the right amount and was not overwhelmingly heavy. There was a little bit of everything and not too much of anything. Liked.
Course 3: Jack’s Creeks organic Farm Angus, 200 days grain feed strip loin, marble score 3+
Three girls, three steaks. I can’t comment on the cod because no one got it. Not even sorry. This was delicious.
Restaurant Week is 2 for 2 for good steaks (with the other at Maison Pourcel). This was the second steak that I ordered this week that was actually cooked medium rare with the necessary rarity. Juicy and tender with a bit of fat. Really great steak.
Course 4: Season fresh fruit salad with mentuccia e Sambuca Molinari
The tangy sorbet and sweet fruit salad went together quite nicely. A much needed light end to dinner.