Cappia Cafe: A Wonderful Evening

OK, I admit it; you were right. I'm sorry I ever doubted you. Forgive me?

This little apology is sent out to all the people that have–over the course of several months, and through their votes on –told this website, time and again, to visit .

(ed. note: We know someone must have found a way to beat the system and packed on the votes for Cappia in the end. But, even before that, they were in the lead. We're onto you, sneakypants)

While it's usually hard for me to admit my mistakes, this is one I will gladly own up to.

Once it was obvious Cappia Cafe was going to receive the most votes in the poll, I headed to this tucked away little Market Street destination–along with my Partner in Food–to see what all the praise was about.

Upon entering, you're directed either to the left or right, which is separated by a wall. To the left is the sit-down area, the right is the take-out side. I appreciated this separation, as some don't do nearly as good a job differentiating the two. This might not be important to everyone, but think about: If you're looking to have a lovely meal over a bottle of wine, do you want to feel like you need to eat quick and get out?

We sat down and cracked open two bottles of the finest "Champagne of Beers" (Cappia Cafe is a BYO), as our waiter put out a basket of warm bread and butter. As we sipped on our drinks and nibbled on the ordinary but enjoyable bread, we examined the menu.

There is quite a selection was the first thing that came to mind. From your standards like Fried Calamari (a special on this night) and Caprese Salad, to items I don't recall seeing on other Italian menus–like sliced flank steak on crostini with horseradish salsa, the appetizers alone had us both wondering if we should order just one item, or let our stomachs speak for us and order two?

Our stomachs won. Knowing calamari tends to be a pretty reliable standby, I asked for that, while my Partner in Food ordered the flank steak on crostini, to which I have to say, "thank you, thank you, thank you."

While the calamari was just as expected–tasty, tender, but not at all surprising–the sliced flank steak was a spectacular app. The steak was tender and still pink in the middle. The horseradish salsa was the ultimate pairing for the delicious meat. The crostini was a little too toasted, though. On several occasions, upon biting, it broke into several pieces, with our hands left holding the meat and salsa. Because the dish was so good, however, we didn't care too much. But, a slightly chewier, less crunchy crostini would make this appetizer unstoppable.

After finishing our appetizers, we both joked that we'll tell the waiter to wrap them up to-go as soon as he puts them on the table. But, our waning hunger did not stop us from knocking out both plates.

For some reason on this night, we both locked our eyes on breaded pork cutlet dishes. On Cappia's menu, there are two: the one topped with fresh mozzarella, roasted peppers, basil and a balsamic reduction (hers) and the one baked with portabella port wine mushroom sauce and Fontina cheese (mine).

Both were delicious, for different reasons. Because mine was baked, the crust on the pork cutlet was a little softer, the dish a little juicier. The sauce reminded me of Marsala Chicken (my favorite Italian meal). The pieces of portabella mushrooms were big, chewy and flavorful. My Partner in Food's version was a little crunchier, and that balsamic reduction was powerful; a little goes a long way. Despite our hesitations earlier in the meal, we polished off both plates.

I once again must offer a thousand pardons for ever doubting those that said we had to check this place out. Over the course of almost two hours, we enjoyed a meal that pretty much from start to finish did not disappoint, in a setting that was just intimate enough for friends, lovers, family members and pretty much anyone to feel comfortable in.

Now, where are you going to suggest we go next?