A departure from their first restaurant, Appetit Bistro (which is devoted exclusively to French home cooking), owners Edwin Montoya and Chef Edi Rivera took a larger, Mediterranean approach at their second Port Chester restaurant, Capers, incorporating the influences of many countries. “The beauty of Mediterranean is that the possibilities are endless, and it gives our chef more freedom to experiment and to put together his own ideas,” says Montoya.
Left: the crudo tasting; right: Chef Edi Rivera
Fresh and vibrant ingredients abound: sun-drenched vegetables, sweet-smelling oregano, grassy olive oil, myriad nuts and seeds, and capers, of course. Expect lots of fish — approximately 18 dishes have from-the-sea ingredients — from anchovy flatbread to hamachi crudo to za’atar-crusted halibut.
Chicken linguine scarpariello
Spain, Greece, and Italy represent the most dominant menu influences, but there are flourishes of French, Moroccan, and even far-from-the-Mediterranean Japanese touches (Chef Rivera worked at Abis Japanese Restaurant for four years).
“Whenever our chef creates new dishes,” Montoya explains, “he focuses on fresh veggies and lean proteins, such as chicken and seafood,” resulting in authentic Mediterranean deliciousness.