bring your plastic for this old school legend!.. it is very expensive especially the drink, but worth it when the chefs hit the high notes.. the decor is just about as it was in the 60's, so if you are lookin for the real deal, great food in a why change the look if it works environment you wont be disappointed.. dont touch the tiramisu.. its like a slice of sponge with cream .. at 50bux.. you may aswell blow it on the tip...
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articles: knee deep or just a drizzle
by captaincape
for me.. more than a drizzle but never knee deep and drowning in sauce, that's how i take my pasta, but then again it depends on the dish. nobody wants a cream sauce that the pasta soaks up and leaves you with sticky wasteland halfway through your meal, so i've gotta say, if it's a cream sauce, be liberal, but a tomato based sauce, keep it slight and rich.. following on from my article about the best pizza in town, how about the best pasta in town, again there are countless places where you can bury your face in a bowl of spaghetti, but which is the best restaurant to do it. in the quest for slight and rich, perhaps my best bowl was the truffle linguine at pepenero, rich-o-rama!, another outing there hoping to dive into a similarly rich spag-bol, no such luck, it fell between my fork with the spaghetti longing for more meat and tomato to cling to, the show was over in a flash as the portion didnt even cover the base of the bowl (it was a special).. the cape snobs may turn their nose up at the orange urban warriors of primi piatti but play it safe with a ravioli Bolognese and you'll leave a little more satisfied than i did mouillie point that night. Andiamo I find breaks my rich-o-meter in two, I have never managed to finish a bowl there, not because it’s bad, but because if you forget your shovel and digger at home you’re never gonna get through all that sauce. Nonna lina I’ve tried a few times, spaghetti and meatballs and the Culurgiones, I found the sauce to be sugar sweet on both outings and bacinis, not a patch on their pizza, if you can do it better at home kinda defeats the object, that said, their lasagna always puts a smile on my face. Another good lasagna was at Tuscany beach in camps bay, wide shallow and creamy is all I remember since it was a while ago. More recently and a pleasant surprise was col cacchio in town, they only have a scattering of pastas on the menu, their funghi bianco sat nicely between rich creamy and flavor full and an al dente linguini cooked to perfection.. so again, I don’t have an out and out top dog in town for best bowl award.. is there a cape spaghetti monster who can show me where to head for a regular feed?.. posted: 29.07.2009 login /
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