Capo Sai Ying Pun (西環)

Summary: The new Capo in SYP is another great, low-key but authentic Italian restaurant that handmakes fresh pasta, offers a delicious variety of cheese/salumi appetizers, and has a giant selection of tasty pizzas. A better-than-neighborhood Italian experience, but don't expect anything that pushes the boundaries. Have some wine, share some food, it's a good time. Order the Pizza Capo and anything with burrata!

Capo SYP is situated in the old El Loco Gringo, which was annoying grammatically, but also never as good as it should have been. Glad to see that awesome space converted into another branch of Capo, with enough room for a bar area and a large dining room. As of October 2020, they still don’t have a liquor license so it’s BYOB, but even when they get it, they will abide by a buy 1-bring 1 system, so you’re still encouraged to bring some wine.

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I’ve always loved the high ceilings of this basement space, and they’ve made it homey with a giant hand-written menu adorning a wall. The menu is as such:

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It’s dominated by cheese, cold-cuts, pasta and pizza, with just a few traditional Italian mains if you want meat. Note the quantity of dishes that have burrata - take the hint and order them

The service (Gaia and Jacomo one day, Marzia and Marica the other) was wonderful, and they shared lots of info on what we were eating, as well as some of the wine we brought (!). Everyone is attentive and passionate, which is all you want for Capo’s casual but authentic vibe

This is what we had over two trips
Mixed Cheese and Cold Cut Platter

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Lots of variety for $148, and everything was tasty. Glad they included some softer aged cheeses, which I do not associate much with Italy

Cold Cuts and Burrata

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This is a must order if you like burrata - amazing with their excellent olive oil and lots of black pepper. It's creamy but not overly milky or watery. Just gooey and rich and delicious with bread. We were saying that an incredible meal would be one platter each of this, endless breadbaskets and a bottle of wine. Phenomenal

Bruschetta Sfiziosa - Spicy Salami and Gorgonzola

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If you like blue cheese, this is manna- but in a meal that already has tons of carbs, this dish might be a bit of overkill

Tomino with Leeks and Pancetta

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Like an oozier baked camembert - the leeks and pancetta come through strongly. Pretty good but not essential

Pizza Capo

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If I had to choose one thing they do particularly well here – it’s the pizzas. Light but chewy crusts with quality toppings, baked perfectly. The Pizza Capo in particular is amazing; you might not be able to see it , but under each slice of parma ham is a splodge of burrata, replacing the normal mozzarella. It's a match made in heaven - definitely try this

Pizza Margherita / Pizza Funghi

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Pork Ribs (Costine di Maiale)

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These were good – tender and flavorful, but I can’t help feeling they weren’t worth it. We got one rib each (there are 4), and for $240 I’d rather have two (almost) pizzas instead. We tried the Italian Sausage (Salamella alla Griglia) as well, and it was rather rustic; having more of a chunky texture; and like all sausages, was delicious. I think it's more shareable and flavorful than the ribs, and just as good with wine.

Tagliatelle all’amatriciana / Fusilli with Sausage and Broccoli

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The tagliatelle I was a bit disappointed in… the pasta was undercooked, and since it’s fresh pasta it wasn’t hard, but rather had a slightly raw, doughy consistency. The sauce as well was too light for Amatriciana, more of a lightly simmered, garden fresh-tomato taste instead of the concentrated, guanciale-rich tomato flavor that I look for in this dish. It was still worth eating of course, but I was hoping for something different

The texture of handmade fusilli is fantastically chewy and unique; really very different from dried; but we chose the wrong pasta sauce for this. Fusilli needs sauce that properly adheres to its grooves, and this is more of a dry sauce to be had with spaghetti-like pastas, and frankly isn't the most exciting even so.

Tagliatelle with Pesto and Burrata

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I never knew pesto and burrata was a thing, but it definitely is - you mix the burrata into the already rich pesto and you get one heck of a pasta dish. The best of the pastas we tried.

Overall, I enjoyed Capo SYP a lot. The food is simple but tasty, service is great, the setting is comfortable, and they are easy with corkage. Total price is about 250-300pp without alcohol. While everything was decent, their specialties are most definitely their salumi/cheese plates, random appetizers and pizza. Some of the pastas are just okay, and the mains won't blow your socks off.

Don’t go expecting high-end Italian; they do comfort food made to be shared, lingered over and enjoyed with wine. If you live in the neighborhood you'll be a regular for sure, and if not, I think it's worth making a small trip for, if only to try that Pizza Capo.

yvonnetai88

等級2

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