Best Ethnic, Italian, 2014:
The antipasto at Capers & Lemons says it all. Choose from delicious authentic favorites such as citrus-spritzed kalamata olives, roasted peppers, artichokes, caramelized fennel, broccoli rabe, and a host of meats and cheeses. Great care goes into the homemade pastas. The savory cioppino is among the best anywhere.
At Capers & Lemons, dishes such as spaghetti pomodoro and rigatoni Bolognese are solid favorites. But we go for combinations like homemade shrimp ravioli in sherry-tomato cream with spring peas and the pappardelle with braised pork and baby arugula in crushed tomatoes. Unique and delicious.
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.