Capo has long been one of my favorite restaurants in Los Angeles and I am surprised that is has taken me this long to review it. When I was away at Georgetown for college, Capo was always at the top of my list if I was home visiting for a weekend. It affords the perfect environment for a meal with good friends – the tiny restaurant has a wood burning oven that is exposed in the back corner and you can see the chefs hard at work grilling steaks, seafood and other specialties.
After ordering you are greeted with a savory poppy seed cone filled with mascarpone cheese and heirloom tomatoes. It is one bite in size but the perfect way to whet the palate before your meal. I just wish I could have more than one of these amazing little cones.
The menu is very seasonal Italian but always has some of the signature dishes such as white corn ravioli with black truffles. At $28 this is truly one of the most delicious items on the menu. The pastas are delicate and done in a butter sauce with fresh shaved black truffles on top.
Other raviolis change with the seasons and can have spinach and ricotta or Kabocha squash. Gnocchi pomodoro is simple but hearty and spaghettini carbonara is a lighter version of the classic in a cream sauce with proscuitto pieces. All the pastas are wonderful but the corn raviolis are my favorite.
On my most recent visit I had the local spiny lobster that are now and season and was cooked in the wood burning oven. I also had the corn ravioli and a side of mushrooms that unfortunately, the waiter forgot about, so they came out very late, and even more unfortunate was their flavor. They were bland and uninspired. Thankfully he took them off the bill as a result of their tardiness…don’t EVER order the mushrooms.
The bone in filet that one of my friends ordered was incredibly flavorful. It came with a wonderful side of a vegetable medley and was as good as any steak you can get at a steak house in LA. Most of their meats are grass fed, however the filet is corn-fed and thus every bit more tasty.
Brazino was clean and light and topped with tomato sauce, basil and accompanied with broccoli and mashed potatoes.
Capo 1810 Ocean Ave. (310) 394-5550