Can we talk about the beauty of small plates for a moment here? I mean really take in the splendor of sampling many small dishes over the course of an entire dinner service. Isn’t it one of the best experiences to head out for a meal with several of your closest friends and be able to sample and share multiple dishes in one sitting?
Last night my husband and I were able to do just that. Only it was just the two of us in an ultra luxe and romantic setting on the 17th floor of the Four Seasons Orlando at Walt Disney World.
A little background on the restaurant…
Capa restaurant opened its doors at Four Seasons Resort Orlando at Walt Disney World Resort on October 20, 2014, providing Resort guests and local Floridians a new, sophisticated dining option rich in flavor and ambiance. Decorated in a striking palette of black, grey and crimson, the 17th level rooftop restaurant is a stylish venue destined to be Orlando’s most sought after culinary hotspot. The menu and setting of Capa is inspired by the Basque culture, an area of northwest Spain and southwest France.
An open kitchen invites guests to interact with the chefs.
The bartenders at Capa have expertly drawn up a list of some of the most inventive cocktails I’ve ever heard of. Sure you can get a dirty martini or glass of wine but why would you when there are far more interesting libations?
The Fountain of Youth Cocktail
VODKA / APEROL / RED GRAPES / BASIL / SANGRIA AIR
In Spanish Fashion Cocktail
OLD OVERHOLT RYE / TORRES 5 YEARS / WALNUT VERMOUTH ICE / GOLD
When our server Bea approached the table for the first time I had some questions that I needed answers to. Like how in the world an average dinner service progressed at Capa. I had heard that the restaurant was a steakhouse, but what it looked like to me was an array of small plates punctuated with a handful of entrees.
The menu sections included Crudos (Raw Items), Embutidos/Queso (Cured Meats/Cheeses), Para Picar (Small Bites), Raciones (Appetizers), Al Lado (Sides), Entrantes (Entrees) and A la Parilla (Off the Grill)…the steakhouse section of the menu.
I was told that it wasn’t uncommon for diners to order three or four of the tapas style dishes and then an entrée. Good! There were already five small plates that I knew I would have to have!
Our foray into Capa’s tapas experience started with these…
Ham Croquettes / Shishito Pepper
Pork Belly / Apple Butter / Marcona Almond
PATATAS BRAVAS $6
Potato / Paprika / Black Garlic
Time for some wine from the extensive wine list. With three sommeliers on staff, Capa offers more than 50 selections of Spanish wine. Two signature wines under the Iconoclast label, introduced in 2012 exclusively for Four Seasons Hotels and Resorts are on the wine list as well: a cabernet sauvignon from the Stags Leap District in Napa Valley and a chardonnay from the Russian River Valley. Made for Four Seasons by the Terlato Family Estates, Iconoclast wines are a Four Seasons signature, available by the bottle or by the glass. The remainder of the 300 bottle list features a broad selection of regional gems and international classics.
I had the opportunity to sample the Iconoclast at a media tasting inside Ravello. It was a solid choice for the seafood options that were up next.
Grilled Octopus / Pork / Celery Root / Pistachio
Clementine / Horseradish
After the fifth small plate was cleared from the table I felt a sense of sadness. My husband and I had already ordered our entrees at the beginning of our dinner service. Bea had kept the courses coming out at a well-timed pace. I still yearned for more from the tapas portion of the menu and was regretting my decision of selecting a steak as the next course. There were so many other things I wanted to try… The veal cheeks, the roasted cauliflower and Wagyu beef. Don’t even get me started on the cheese and charcuterie boards that were over looked.
Next time I will skip the entrees which seemed average when compared to the exquisite small plates that had kicked off our memorable meal.
Lobster / Spring Vegetables / Buttermilk / Tarragon
Off the Grill
BONE-IN RIB EYE $66
16 oz. / Prime / 40 Day Dry Aged
ACELGAS SWISS CHARD $9
Pine Nuts / Raisin
Sandeman / Tawny Port / 20 Year / Portugal
CHURROS DE MADRID $12
Chocolate / Dulcey
VALOR CHOCOLATE $12
Coffee Ice Cream / Cardamom / Toffee Crunch
Desserts were topped off by a visit to the outside terrace where we joined about a dozen or so other guests in watching a dueling fireworks show. Epcot’s Illuminations: Reflections of Earth and Magic Kingdom’s Wishes were both taking place at the very same time (9 pm) and the 17th floor terrace delivers as promised with one of the best seats in the house to see these shows…if only the music was piped in for them.
My advice to you is as follows. Got to Capa. Order your entire meal from the tapas and appetizer section of the menu and skip the entrees. Dessert, craft cocktails and the views are worth both your time and money. Service is impeccable. Ask for Bea. Don’t forget to get your valet parking validated. See you there soon!
Capa Bar is open from 5:00 to 11:00 pm and Capa restaurant is open from 6:00 to 10:00 pm seven days a week. Visit OpenTable for reservations and become a fan of Capa’s Facebook page for the latest news and events.
Four Seasons Resort Orlando at Walt Disney World
10100 Dream Tree Blvd.
Orlando, FL 32836
Special thanks to Four Seasons for hosting me at this special dinner. I was not required to write this post and all opinions are my own.