Capers and Olives
A few years ago I was walking back to my car from a dive bar in North Everett and walked by a restaurant which seemed out of place to me. It had big bay windows which allowed me to look into the small restaurant with an open kitchen. I made a note of the name and made it a mission to eat there. When I told my then girlfriend, now wife, that I wanted to take her to a nice Italian restaurant that I had found in North Everett, she wasn’t convinced. Fast forward a couple of years and Capers and Olives has become one of our go to spots for Italian cuisine.
Capers and Olives offers an intimate setting great for a date or to meet up with friends. Its generous windows allow a flow of natural light that bounces off its brick walls. At the centerpiece of the restaurant is the open kitchen where you can watch your meal be prepared. It is not uncommon to see spectacular flames coming from the kitchen as you eat. The small restaurant is warm and intimate, but can unfortunately be quickly overwhelmed with noise.
Chef and owner Jimmy Liang has over 20 years of culinary experience and is dedicated to using the freshest ingredients possible which is why the menu changes depending on what is in season. This both guarantees the highest quality of ingredients and creative menu shifts throughout the year. The seasonally derived menu encourages patrons to come back and see what's new.
On this particular visit, we started our meals with the brussel sprouts and focaccia bread. The brussel sprouts were crispy and charred around the edges. They were acidic with the help of balsamic vinegar. The acid was balanced with the fatty richness of the fried pancetta which could be found in big satisfying chunks. The focaccia bread was moist and the herb butter brushed over the top was amazing. I had to hold myself back from eating the whole basket.
Some menu items are staples, reliable dishes that are served all year long. The first entree we tried was among them, their classic spaghetti. This dish is served with a simple tomato sauce, chili flakes and basil. The simplicity of this dish focuses the attention on the quality of ingredients used and the perfectly cooked al dente pasta. I remember that the perfect texture of the pasta was what first convinced me that this place was special. The sauce may be one note, but delicious nonetheless, perfect for those who enjoy simplicity.
Along with the spaghetti, we also ordered Mary’s Chicken which is a bone-in chicken quarter. It is served with polenta, mushrooms, and a spoonful of broth. Each ingredient is specifically chosen to complement the others and the presentation of the dish is beautiful. Biting into the chicken you first experience the ultra crispy skin followed by juicy tender chicken. The polenta is served compacted into what sort of looks like a puck. It is strategically placed under the chicken which allows the juices of the chicken and the broth to soak into the polenta. It has amazing flavor and a great mouthfeel. Similar to the polenta, the mushrooms also soak up some of the delicious broth so that each bite has the well seasoned chicken flavor along with the bitterness and earthiness of the mushrooms.
What stands out here is that there is intention behind every dish. The ingredients are carefully chosen and the plates are a work of art. The flavors are as carefully crafted as the beautiful presentation is curated. Chef Jimmy Liang is bringing quality Italian cuisine at an affordable price to the North Everett community. Forget about Olive Garden or any other Italian chain, nothing beats the care and quality you find at a place like Capers and Olives.
Everett has been changing for sometime now. Capers and Olives is an excellent addition to this area and one of many new and exciting eateries popping up around this part of town. All of these new spots are attracting a lot of visitors and my wife now recommends Capers and Olives to anyone looking for a great warm plate of pasta.