A few weeks ago my husband rang in a new year atop the 17th floor at Capa. This was no ordinary night or turn of the calendar, this evening at the Four Seasons marked something special – a farewell to his 20s. As his birthday grew near I could tell he was dreading turning the big 3-0, so I decided to make sure his last day as a 20-something was memorable. I love that my husband appreciates the finer things in a meal – good wine, steaks prepared with precision and curated ingredients – so I knew he’d enjoy a night at Capa celebrating his impending decade changeover.
Inspired by the Basque culture, an area of northwest Spain and southwest France, Capa’s cuisine is inspired by authentic Spanish offerings with a modern twist. Their diverse offerings range from fresh Florida seafood to small plates and expertly grilled cuts. An open kitchen and wood-burning grill allow you to get close to the action, while outdoor patio diners enjoy views of the nightly fireworks at both Epcot and Magic Kingdom.
Critics alike from Wine Enthusiast to Orlando Magazine are taking note of Capa’s culinary and wine expertise, so we were thrilled to try for ourselves. And now, we invite to relax, pull up a chair, as Spork Orlando proudly presents… our dinner. {Bonus points if you can name that movie quote}
Imbibing: Kudos to you Capa for starting off our night with some bubbly, which we followed up with a glass of Sauvignon Blanc from Cakebread Cellars. And yes – they serve Cakebread BY.THE.GLASS. A rare sighting on a wine list, but one that I welcomed with an open wine glass. My husband opted for the In Spanish Fashion complete with a torched orange and frozen Vermouth ice cube, which meant his glass was never watered down and increased in flavor complexity as the cube melted.
Next up, we made our way through the Para Picar and Appetizer sections of the menu. From the finest salt to manchego cheese, we feasted on a variety of authentic tastes before our entrees. Here are some small plates and bites you must experience before the main event.
Dátiles: Proof that bacon makes everything taste magnifique. These bacon wrapped Medjool dates are a luxurious sweet and salty combination drizzled with a dash of maple.
Cerdo: Or in other words, pork belly. A decadent take on an often poorly prepared dish. Tender and rich, this plate will make your taste buds question everything they think they know about pork belly. Capa brings home the bacon with this take on pork belly.
Cocas: Perhaps the most unexpected dish of the night, but one I’d go back and order again without question. This flatbread is topped with smoked goat cheese, red onion and bacon, sprinkled with a side of the finest salt I’ve ever tasted, this para picar made quite the impression.
Carne: Beef carpaccio sliced thinner than paper, then topped with truffle and brown butter. A melt on your tongue type dish that you wish came with seconds.
Aceitunas: There are two types of olives in this world, bad ones….and good ones. And Capa, even your olives were memorable! A super simple, no frills dish that proves Capa knows how to pick the finest ingredients for all of their dishes.
You could have rolled me out of Disney World at this point, but we still had more food coming. Next up….steak!
Filet: Instead of “Filet Mignon” or “NY Strip”, the steak menu names are categorized by the farms where the steaks are sourced. Their 8 oz. Prime filet was juicy and tender in all the right places and served with a parade of salsas.
Bone-In Ribeye: Aged for 40 days and packed with flavor in all it’s 16 oz. glory. A steak filled with gluttony goodness.
And since we were clearly starving at this point, (insert sarcasm here), we ordered dessert. Calories don’t count at Disney, right? We were treated to an instant sugar high between the churros, olive oil cake and creamy ice cream. Not overly sweet, these desserts were the perfect ending to a memorable night.
So if we haven’t convinced you already, now’s the time to visit the brilliant team that is Capa. It’s truly magical.