301 Little Falls Drive
Capers & Lemons chef Michael O’Hare makes tiramisu each morning. It’s light—not soggy, not too sweet. O’Hare dips the traditional ladyfingers into espresso for a millisecond ito preserve their texture. They blend perfectly with creamy mascarpone, whipped cream and shaved chocolate.
All of the entrees made with handcrafted pasta at Capers & Lemons are good, but its mushroom stuffed rigatoni is our favorite. The dish combines zucchini, sun-dried tomatoes, white wine and truffle butter to create a rich flavor that’s not overly spicy, yet very gratifying.
Order a dish of pasta made by the chef’s caring hands at Capers & Lemons. Standouts
include butternut-filled pansotti with green peas and prosciutto and classic lasagna.
The classic tiramisu at Capers & Lemons Italian Restaurant and Market is fluffy and
light, not soggy with espresso like many of its kind. Consider the mascarpone whipped
cream and chocolate shavings and it’s tough to beat. The warm chocolate cake is simply
The water feature made of wine bottles at the hostess station is your first clue that Capers and Lemons is different. Next you’ll notice the servers’ black T-shirts, each labeled with a different Italian wine, such as Prosecco. Woodstone pizzas and starters such as fig flat bread place C&L firmly on the fore of dining trends. But other food is classic: zesty cioppino, tender braciole and veal saltimbocca. On your way out, grab some jars of sauce and specialty food in the adjoining to-go shop. Critic Lise Monty is a big fan.