Just a quick note on a great dinner at Capitale last evening. This restaurant/event space is on the Bowery at Grand street, not the worlds best location, but worth the trip. It is a converted Stanford White building that is spectacular. 30 foot ceilings with original details.
The food was very good, and the service exceptional. Started with borscht(dont laught), really closer to a puree of beets garnished with creme fraiche and golden beets. Companion had an escabeche of fluke which was flavorful, and niceley presented. Entrees of Buffalo and chicken kiev were well done. Chicken kiev was stuffed with foie, in addition to plenty of butter, and baked then sauteed so it was not overly greasy. Buffalo was tender and flavoful, but not gamey. The sides were exceptional. Perogies and a sautee of asparagus and morels. The latter relied on the very good ingredients for flavor.
Desserts are very well done here. They have a pastry chef to watch. Perfectly ripe Saint Nectaire garnished with a peach sauce that was almost a chutney and warm almond financier. The other a peach charlotte done on brioche.
Excellent well priced wine by the glass selection and very large wine list.
This is definetly worth the detour to its out of the way location.
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