A proven team pulls off yet another success.
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A great number of people are going to fall in love with chef O’Hare’s tiramisu, if they haven’t already. The dessert, which the kitchen makes each morning, is disarmingly light and addictive—not soggy, not too sweet. A manager told me O’Hare dips the traditional ladyfingers into espresso for a millisecond in order to preserve their texture. They blended perfectly with creamy mascarpone, whipped cream and shaved chocolate.
To distill things: Even if you don’t think you like tiramisu, get the tiramisu. For the love of Luciano Pavarotti, get the tiramisu. It’s that good. It will become a boon in Capers & Lemons’ catering venture, simply because the temptation to purchase an entire pan of it is too strong to ignore.
I got that feeling a lot at Capers & Lemons. Three or four courses and several glasses of wine is normally enough to send me to the couch, but I could’ve eaten these light and flavorful offerings until they closed the place. I’m sure the waitstaff or front of house, which was courteous and well-trained, would’ve called me a cab.
Georigi and O’Hare care about authenticity. They care about giving customers a warm environment to enjoy fresh, unfussy food that feels like it was prepared by a team of little old Italian grandmas. Clearly they’ve succeeded.
I can’t recall the last time my Italian grandmother took semolina in hand to crank out some cavatelli, but even she would stay for seconds of tiramisu.
Page 5: Livin' la Vita Nova | UD students run the show at one of the area's best restaurants.