I've only been here once, but....
Capitol is that orange restaurant on Clay street, advertising famous chicken wings.
The interior is basic, florescent lighting, white tables and an orange theme.
To be fair, the chicken wings are really good. I ordered some fried rice, chicken wings and had no regrets.
However, this review will focus on their kitchen.
In order to go to the bathroom one must pass through the kitchen, dodging waiters and not making eye contact with the chefs.
An old man stands at a wok range casually squirting sauces into various woks (all going at full blast) from across the other side of the line, about 5 feet away. He never stops moving, and every wok is tended to; nothing burns. His assistant dutifully chops vegetables and hands him plates of stacked ingredients, indicating what dish to make; there is no speaking.
About every 5 minutes he tosses everything, plates some, adds ingredients to others. After plating the wok is rinsed, any water evaporated on the flame, and the aromatics are smashed and swirled in (what i think is) peanut oil.
The whole thing is like a ballet, I reminisce about working a busy line and sigh - I'd trust this kitchen to produce whatever it is they do, exactly the same today as in 2 years.
Capitol is that orange restaurant on Clay street, advertising famous chicken wings.
The interior is basic, florescent lighting, white tables and an orange theme.
To be fair, the chicken wings are really good. I ordered some fried rice, chicken wings and had no regrets.
However, this review will focus on their kitchen.
In order to go to the bathroom one must pass through the kitchen, dodging waiters and not making eye contact with the chefs.
An old man stands at a wok range casually squirting sauces into various woks (all going at full blast) from across the other side of the line, about 5 feet away. He never stops moving, and every wok is tended to; nothing burns. His assistant dutifully chops vegetables and hands him plates of stacked ingredients, indicating what dish to make; there is no speaking.
About every 5 minutes he tosses everything, plates some, adds ingredients to others. After plating the wok is rinsed, any water evaporated on the flame, and the aromatics are smashed and swirled in (what i think is) peanut oil.
The whole thing is like a ballet, I reminisce about working a busy line and sigh - I'd trust this kitchen to produce whatever it is they do, exactly the same today as in 2 years.
No comments:
Post a Comment