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Meals get a twist at Mistura
By Marty Galin
April 28, 2004
Massimo Capra is a name that is special to many people who have visited his place, Mistura Restaurant. Massimo is also one of my most treasured friends, not to mention one of the stars of my television show, Beer Buddies, on Global TV Sundays at 3:30 p.m.
For Massimo's story you must imagine a boy leaving home at the age of 14 to follow his dream. This boy travelled thousands of miles on a journey to become a world-class chef and, along the way, became a world-class man. When you meet him you feel pure joy and admiration because few people can cook and create food like Massimo.
Mistura is a place where everyone is important. Imagine seeing Prince at the next table. The list of famous diners goes on and on, which includes Tony Bennett, Kiefer Sutherland, Robert DeNiro and Whoopi Goldberg. This restaurant is a place where famous guests and everyday diners gather for the same reasons. Everyone who comes to Mistura comes for the food, the ambiance, and, of course, for Massimo Capra.
I implore you to try the beet risotto. This dish stands out as an original tastebud pleaser. Massimo loves the word fresh. His soups scream fresh and delicious from the moment they are conceived. Massimo's creations include a farm fresh Tuscan soup, and a mixed bean soup only available thanks to a gifted Italian grandmother.
Massimo is the Albert Einstein of the ravioli world. Fresh ravioli stuffed with lobster, sea bass or lamb are only three examples of Mistura's twist on an Italian tradition. Another of my favourites is a chicken dish Massimo makes with mixed peppers, onions and fresh herbs. It is like he is inviting you into his home and serving you the absolute best he has to offer. Which brings me to the crab cakes - each bite is a harmony of flavours. In fact, crabs are literally jumping out of their shells and into the restaurant to be a part of this incredible dish.
If all this is not enough, Massimo also makes all his bread sticks and baked goods in-house. There is something about him that makes you want to hug him. Maybe it is his bald head or his moustache. I think it is his love of people. The man is admired by other chefs, as well as his guests.
For me, he is a friend. He has always been there for me through my good and bad times. For me, his friendship has provided a lifetime of good food and laughs. My only hope is you get to know the man so you can enjoy his cooking and experience the size of his heart and his love for the world.
FIVE STARS: (Extraordinary) A one-of-a-kind, world-class experience.
FOUR STARS: (Excellent) Superior. Memorable, high-quality menus and/or savvy service.
THREE STARS: (Good) Solid places that beckon with generally appealing cooking.
TWO STAR: (Fair) Just OK. A place not worth rushing back to. But, it might have something worth recommending.
ONE STAR: (Poor) Below-average restaurant.
*Reviews are meant to describe a dining out experience at a given period in time and are the personal opinion of the writer.
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