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301 Little Falls Drive
Wilmington, DE 302-256-0524 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. From 2012: Order a dish of pasta made by the chef’s caring hands at Capers & Lemons. Standouts The classic tiramisu at Capers & Lemons Italian Restaurant and Market is fluffy and From 2009: 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. Additional InformationBest of Delaware History:
From the Delaware Today Archive: http://www.delawaretoday.com/Delaware... |
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