Creative Cakes at Capi's. | Rock Candy

Monday, November 24, 2008

Creative Cakes at Capi's.

Posted By on Mon, Nov 24, 2008 at 12:39 PM


The restaurant hasn't been open but a few weeks, but people are buzzing about Capi's, the new eatery at the Pleasant Ridge Town Center.  The "small plates" concept restaurant features all sorts of Asian and Mexican fusion dishes... but it's the desserts that have been catching major attention.

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Four selections a day are offered at $5.50 apiece -- and considering the size and creativity of the offerings, it's a bargain.  They're the brainstorm of Tony Peck, the brother of co-owner Capi Peck, for whom the restaurant is named.  And they are brilliant.

On our first visit, my traveling companion and I couldn’t pass up dessert.  Our choice -- a raspberry cream cheese torte ($5.50). Its house-made crust gave a remarkably complex texture to savor. Over that was a sweet but not overly sweet cream cheese layer, topped with an unsweetened layer of pureed raspberries and accompanied by a tart raspberry syrup.  Divine.

Once word got out, we were compelled to take a guest with us for a return visit.  This time, we went all out and tried three of the night's four selections.  The crème brulee was very lightly torched on top, with a dollop of cream and a squirt of raspberry sauce.  In the low light of evening, we didn't realize the lovely straws of garnish were chocolate instead of rolled pizelles until we gave them a try.  The pumpkin mousse was a massive portion of delightful creamy mousse with toffeed nuts and crumbs and whipped cream, absolutely wonderful to suit a pumpkin craving. 

And the Ginger Spice Cake... another incredible masterpiece of cakedom, layers of moist ginger cake with a caramel icing and slivers of candied ginger throughout.  Incredibly rich and splendid.

Capi's is open for lunch 11 a.m. to 3 p.m., dinner 5 p.m. to 10 p.m. Monday - Thursday and 5 p.m. to 11 p.m. Friday and Saturday.  The website isn't complete yet, but has a menu of the other selections available as a PDF.  For more information call (501) 225-9600.

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