Cafe Capriccio - Chef's Table

I had the special pleasure of dining at a private event that took advantage of Cafe Capriccio's Chef's Table. This intimate dining experience takes place at the top of a steep stairwell above the main restaurant. When you enter the room you are welcomed by the aroma of fresh food and the sight of a busy family style kitchen with a large dining table that can seat up to 15.

Chef
Jim Rua was our host and did a great job of making us feel welcome and an even better job of describing what we would be eating, where it came from, the source of ingredients and the style of preparation. It was like having an uncle who took great pride in his food and showed it by explaining every nuance. It appeared that most of the real work was done by three assisting chefs. Sometimes this kind of closeness can be akward but they really got it done right. Jim didn't get in the way of our conversation and enjoyed his guests as if he were part of the group.

Wine flowed freely, seemingly without limit. Each diner was offered a white or red choice and I can vouch for the red cab. It was the perfect compliment to our dinner.

As our expectations grew the anti-pasta course appeared. There were at least five dishes served family style for our group. I tried the perfectly done fratata and a delicious red pepper / mozzarella cheese combination. The mixed greens got raves.

The wine continued to flow, the conversation started to get loud and we were introduced to our pasta course. This was a fresh, thick noodle with pesto and cherry tomatos served in a deep bowl. The noodles were decidedly al dente and if you perferred it softened you might be disappointed but for me - it was dead on.

The third course was a simple, hearty presentation of spare rib, broccoli and garlic mashed potatos. I was already well over my full line and could not eat another bite. I took the meat dish home and expanded the experience to two nights. It was a delight at home with my wife's special pasta salad with calamata olives, sundried tomatos and gorganzola cheese. Perfect.

The desert prepared for us was a cheesecake but Jim could already sense the meal was too heavy and he offered a lighter option of gelato with fruit that at least half the room went for.

Overall, a special dining experience. Private parties are $75/person including wine and desert. Tax and gratuity are additional. A good value for all that you get.

I'm grading this 5 stars for this type of genre which is rare in the capital district.