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Restaurants

Capricho Reopens

By Jessica Maurer, posted May 16, 2018
Capricho, now open again on Princess Street, specializes in Mexican "street eats." (Photo courtesy of Capricho)
Following a five-month closure for restructuring, Brian Mayberry has reopened the doors of Capricho, his downtown eatery specializing in Mexican street eats.
 
Capricho, at 215-A Princess St., caters to those looking for a quick lunch, snack, or late-night bite. Mayberry said the concept is a basically a stationary food truck – quick counter service at the 10-seat counter, or carry out, with hours dictated by the flow of customers.
 
“We are gaining a good lunch crowd and will stay open as late as people keep coming,” Mayberry said. “But at the same time, if we’re slow on a weekday afternoon and haven’t had any customers in a few hours, we may shut things down early. But our hours will always be updated and available on social media.”
 
Mayberry said he spent the last several months focusing on getting things up to speed at his newest restaurant, Roadhouse, at 4001 Wrightsville Ave., as well as restructuring the kitchens at both Capricho and The Dixie Grill.
 
Santos Martinez, who had moved from The Dixie to Capricho, is now back at the Dixie, along with Aaron Johnson and Brian Patterson. Amelia Engel has taken over as chef and kitchen manager at Capricho, where Julianna Sosa helps to prepare tamales and empanadas from family recipes.
 
“I’m one hundred percent confident that we’ve been able to get both Capricho and The Dixie back to where they needed to be,” Mayberry said.
 
While the menu at Capricho has stayed the same, Mayberry said he has decreased both the portion size and the price of the tacos, which now sell for $4. He said the kitchen has streamlined service to decrease wait times and allow for more carry out orders.
 
Capricho is currently open from Wednesday through Saturday from 11 a.m. until demand slows. Mayberry hopes to start a Sunday boxed lunch service soon, offering arroz con pollo and a roasted half chicken served with rice and beans, to go. He said 10 to 12 boxes each week would be set aside to donate to local shelters that feed the hungry.
 
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