La Capellina Review
This fresh fusion restaurant, in a 1673 building, is at once minimalist, eclectic, international, French-influenced, and tasty. Each dish is marked on the menu with its own nationality. A recipe for disaster? Not in the case of the shrimp michelada, which are beer-marinated with lemon, onion, jicama, carrots, cucumber, and serrano chili; or the arrachera fusión, a variation on the classic Mexican marinated steak that includes avocado, goat cheese, and a chipotle–red wine salsa. The menu includes a large selection of creative pizzas. Not everything's perfect—guajillo (a type of chili) salmon, for one. The wine list is fantastic, and there is live music Friday and Saturday nights.
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