Fresh, locally-grown produce, a flair for the international and a delicious mixture of flavors, textures and colors … you’ll find all this at Capi’s Restaurant.
The west Little Rock restaurant opened one year ago and is the vision of co-owners Capi Peck, chef, and Brent Peterson. The duo also owns Trio’s Restaurant, which is just a short drive from the newer eatery.
“The concept of Capi’s has been in both our minds for a long time, but we were not looking to open a restaurant in the current economic climate,” Peck said. However, the owners of the Pleasant Ridge Town Center consider Trio’s one of the finest restaurants in the area and convinced Peck and Peterson to open a restaurant. “It’s been tough,” Peck admitted. “People have less discretionary income, so they are spending less. But we are glad we did it, and we’ve figured out our niche. One of the keys to success is to listen to people.”
You’ll be glad they did; as a matter of fact, Peck and Peterson continue to listen to their customers and, at their requests, have added Sunday hours and added music to their weekend nights.
“The concept of Capi’s is to offer small, global plates. I love to eat, and with a restaurant, I don’t get to travel as much as I’d like. I love the small plate concept. Diners can order several plates and get a variety of tastes,” Peck said. Diners can expect flavors from Latin America, Japan, Mexico and the south’s “down home goodness.” “The intimacy of smaller plates allows you to share food … that’s so much fun. Of course, we are in the south, so we also offer ‘big plates,’ entrees paired with sides.”
Don’t expect Capi’s to be Trio’s; only a few menu items were carried over like the Peck salad and their signature desserts.
To ensure the finest quality, Peck and staff shop at the local farmers’ markets, support the local farming community and use foods that are organically and responsibly grown. “All of our menu items are made here with the exception of the bread, which we purchase from Boulevard Bread,” she said.
Capi’s and Boulevard Bread Co. are members of AGRA, the Arkansas Green Restaurant Alliance. This dedication to fresh ingredients and culinary expertise combine to make one of the finest dining experiences in central Arkansas.
We tried several of the small plates, including the Cuban picadillo; gingered tuna lanai; and the artisan cheese sampler; and a 10-ounce Cajun-rubbed ribeye with braised red cabbage and roasted garlic mashed potatoes. Everything was, in a word, delectable. The artisan cheese board is a great start or as a meal with a glass of wine from Capi’s extensive wine list. It’s not only tasty, but pleasing to the eye as well; a trio of cheeses along with port-soaked apricots and cherries, olive tapenade and fresh fruit make an impressive presentation.
The Cuban picadillo was absolutely unexpected and absolutely delicious; flavorful sirloin, raisins, olives, apples; chile peppers and other ingredients are served with tortillas and create a symphony of tastes. The tuna lanai is served with fresh, wild greens and accented with a fresh pineapple salsa … even the less-than-adventurous diner will find this small plate pleasing. If your palette appreciates more of a meat-and-potatoes dinner, you’ll enjoy the ribeye. The generous portion was enough for a meal and lunch the next day … and it was as tasty and tender the second day as it was the first.
Of course, anyone who has had a Trio’s dessert knows dessert is not to be missed, and the same is true at Capi’s. Don’t miss the key lime pie; it’s one of my favorite all-time pies, and Capi’s does it right. The banana delight is justly named; and the cheesecakes and chocolate decadence are well worth every calorie.
Our hats off to Peck, her right-hand “man” Shanna Birdwell, Peterson and the entire Capi’s staff for a job well done.
Capi’s Restaurant
11525 Cantrell Road
Suite 917
Little Rock, AR
(501) 225-9600
capisrestaurant.com
Hours. Tue. through Thu., 11 a.m. to 9 p.m., Fri. and Sat. 11 a.m. to 11 p.m., Sun. 11 a.m. to 9 p.m.; brunch Sat. and Sun., 11 a.m. to 3 p.m.
