Restaurant Journeys: Cappeletti’s

By Diane Del Toro

Walking into Cappeletti’s restaurant for the first time, I knew right away that it wouldn’t be my last. As soon as I stepped into the restaurant, located at 36 E. Tabernacle in St. George, Utah, the decor of antique pictures, bright colors, and art created a unique atmosphere that was both eclectic and traditional. But it was the menu of authentic Italian cuisine with an Argentinian flare that made it clear the small restaurant packed a big punch in distinguishing itself from other local restaurants.

Cappeletti’s is owned by husband and wife team Andres and Lorena Cappeletti and has been in business since the summer of 2010. The influences of Andres’s Italian and Argentinian upbringing are made manifest in Cappeletti’s distinct mix of flavors and seasonings. And while most of the menu items are strictly Italian, several have obvious Argentinian origins: empanadas, chimichurri sauce, and flat iron steak, one of the most popular menu items at Cappeletti’s.

Both Andres and Lorena have been cooking since childhood, cultivating a love for homemade pastas and unique sauces over the years. “Andres has been cooking homemade pasta since he was twelve years old,” said Lorena. “ And I’ve been making gnocchis since I was eight.” Not surprisingly, Andres and Lorena have now advanced their generational cooking traditions; their son Facundo cooks alongside his father, runs the kitchen, and is in charge of the daily specials that are the favorites of local diners.

Our party of four ordered two appetizers, Hazelnut Crusted Prawns and Empanadas, and four entrees, Sea Bass, Black Angus Flat Iron Steak, Gnocchi Bolognese, and Chicken Gorgonzola.

The appetizers arrived at our table without delay and were piping hot. While we enjoyed the prawns, our favorite was the empanadas. The crust was flaky and light; the beef filling with finely diced peppers and onion was seasoned to perfection. “So many people asked for the empanadas, we eventually placed them on the menu,” explained Lorena. The empanadas were served with two sauces: a sweet chile sauce and a chimichurri sauce that I found especially delicious.

Although the holiday weekend made for an extremely busy restaurant, our food arrived in a timely manner and piping hot. With one glance, we could see the chef’s attention to detail in the presentation of each entree; it was a beautiful sight.

My favorite was the Sea Bass. The fish, sitting atop of a bed of pasta, was delicately seasoned, fresh, flakey, and cooked to perfection. The homemade pasta, served with creamy leek, mushroom, and tarragon sauce, complemented the bass while still letting it be the star of the show.

The gorgonzola chicken was another “home-run” entree: penne pasta smothered in a light gorgonzola cheese sauce with just a hint of wine that satisfied the taste buds without being overwhelming. The chicken was tender and the mushrooms were flavorful and fresh.

As for the gnocchi bolognese, it too received a high rating from our group. The gnocchi, made daily by the restaurant, was fresh and pillowy--the obvious standout of the dish. While very traditional, the bolognese sauce was perfectly seasoned and rich with great flavor in every bite, every time. This entree is a must-order for anyone visiting Cappeletti’s who would like a tried and true Italian dish that will not disappoint.

Lastly, the Black Angus flat iron steak reflected the Argentinian flair spoken of by both Andres and Lorena. With a slightly charred edge, it arrived at our table medium-rare, tender, well-seasoned, and packed with flavor. The steak was just as tender as a fillet and was served with a light cream sauce, mashed potatoes, and vegetables—truly a dish that showed Andres’s attention to the details of cook time and seasoning.

Utterly sated, we nearly passed up the opportunity for desert. With a little prodding from Lorena, we ordered a creme brulee to share, and I’m so glad we did. It was creamy and smooth with a thicker-than-normal brulee topping. The presentation was beautiful: topped with fresh, ripe strawberries and blueberries that added the perfect amount of “tart” to contrast with the sweetness of the brulee.

Everything we ate was fresh and delicious. The servers were friendly and attentive, even on that particularly busy night. Lorena was warm and thoughtful as she came around to check on us. The overall experience made for a wonderful evening for me and my companions. I will definitely be visiting Cappeletti’s again.