It Should Be
38-05 Bell Blvd.,
p.m., seven days a week
Credit Cards: All
Just one block up
from the crowds and bustle of Bell Boulevard’s stores, there is a taste
of Italy and the finer things in life waiting for you to relax, eat up,
For four years,
Queens-resident and Cappriccio’s owner Tony has treated his guests to
fine Northern Italian dishes and outstanding service within the
pastel-painted walls of his restaurant. But the excellence that is evident
at this intimate location comes from a lifetime of training, first in
Europe and then at the finer Manhattan restaurants, now lovingly
transplanted into his Bayside location.
Before we could
even make our way down the ample menu, warm bread and flavorful olive oil
with gentle Italian seasoning was waiting to wet our appetites.
For appetizers, we
tried both the Tartare di Tonno (Tuna tartar layered with capers, filet of
citrus and topped with frizzled ginger — $8) and the Vongole Oregante
(baked clams — $8). The tartar, served with toasted rounds of bread
topped with pesto sauce, was light, tasty and a wonderful start to the
meal. The clams were fresh, heavy with a rich garlic taste, and as we ate
my dining companion commented it was like enjoying a quiet dinner in the
heart of Venice.
For the main
course, Fettuccine con Gamberoni (Asparagus fettuccine with jumbo shrimp
and filet of tomato — $16) offered ample shrimp, a light and flavorful
tomato sauce and pasta just touched by the distinct taste of asparagus.
The Cotoletta di Vitello Capricciosa (Fried veal cutlet with fresh arugula,
cherry tomatoes and onion — $16) offered a giant cutlet cooked to a
perfect crisp but free of any oily taste.
Tony suggested that
we try his homemade Tiramisu and Carrot Cake, and we clearly pass the
suggestion along. The Tiramisu was light enough to eat even if you don’t
think you can eat another bite, and the cake was moist with a delightful
cream cheese-based icing.
accommodate parties up to 85, but it’s also a perfect getaway for a
dinner date or a group of friends.
And Tony’s motto
is simple, “Good food, nothing else.”
& Thomas Hartman