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Chef Jay Caputo cooks up Mediterranean-inspired cuisine, using fresh produce from local farmers in menu offerings like Chesapeake crab-stuffed scallion crêpe served with ruby red grapefruit, cucumber, and avocado; seared breast of Giannone Farms air-chilled chicken served with roasted cauliflower, red onions, cauliflower puree, spinach, and Madeira; seared line-caught Casco Bay merlu served with oven-roasted tomatoes, Lyonnaise potatoes, and lobster-saffron essence; and blood orange mojitos. If you're not satisfied with only taking home leftovers, sign up to have Chef Jay Caputo teach a private cooking class in your own home.
- 06/10/2013 - A diner from Cedar Rapids, IA tried it.
- 08/24/2013 - A diner from Newark, NJ tried it, liked it, and rated it 4 stars. They liked the food, liked the service, and liked the ambiance.
- 05/20/2014 - A diner from San Francisco, CA tried it, liked it, and rated it 5 stars. They liked the food, liked the service, and liked the ambiance.