There are restaurants that serve dinner, and then there are restaurants that offer more than just a meal—they provide a memorable experience through their passion, vibrant culture and great food.
Capricho Colombian Steakhouse in Brookline’s Washington Square is exactly that. From the moment you walk through the door, and are hit with the unmistakable scent of grilled meat and spice drifting from the open kitchen, you can feel the pride and energy of a team that cares deeply about what they do. Capricho isn’t just a restaurant—it’s an expression of love for Colombian cuisine.
Here, tradition and innovation coexist seamlessly: a Manhattan kissed with corn, a steak dressed in green gold—comfort food, yes, but elevated
From the first bite, it’s clear authenticity isn’t a slogan — it’s in the chorizo (& everything else!)
The house-cured chorizo sets the tone—smoky, rich, and deeply flavorful finished with a bright verde sauce and a squeeze of lime. It’s handmade, and you can tell—every bite radiates care.
The Capricho Mazorca is pure comfort: fire-roasted sweet corn layered with creamy queso costeño. Sweet, a little smoky, and joyfully messy, it captures the essence of Colombian street food while feeling right at home in Brookline. Served still on the cob, it feels elemental, the sort of dish you eat with both hands and no regrets.
The pan-seared chicken arrives golden and glistening over saffron rice, the scent alone a promise of warmth. The roasted peas and carrots lend a homey touch, but the plantain crisp perched on top is elegant but familiar.
And then, the steak.
The 12-ounce New York Strip is the heartbeat of the restaurant—succulent, perfectly charred, and brushed with a chimichurri that deserves its own fan base. Served with crisp yuca and cheese croquettes that nearly steal the spotlight, the dish is a masterclass in balance and flavor. Here, the kitchen isn’t afraid of boldness; they embrace it. Every bite hums with seasoning, acidity, and joy.
And, at Capricho, the Cocktails carry through the flavors and heart of the kitchen.
The Elote Manhattan—yes, corn in a cocktail—sounds like a novelty until the first sip. Sophisticated and liquor-forward, it hums with bourbon and vermouth, but it’s the subtle corn sweetness that makes you pause. It’s unexpected, and it works. It sets the standard and shows that this bar program is here to play—and win.
The Guava Champagne cocktail leans playful, almost tropical in its exuberance. It’s bright, unapologetically sweet, and lets the guava steal the show.
Then comes the Chimichurri Martini, a bold, savory revelation. Garnished with house-made chimichurri pearls, it’s briny and aromatic, with each sip carrying the same verdant punch that defines their signature sauce. It’s inventive and confident—a clear reflection of a restaurant unafraid to take risks in the name of flavor.
What makes Capricho so special is not just the execution—it’s the soul. Its magic lies in authenticity that shows in every detail: the way ingredients like corn, guava, and chimichurri recur across the dishes and drinks, each time revealing a new facet of flavor along with a little bit of Colombian culture. Brookline has plenty of good restaurants. But Capricho stands out by proudly being itself—and in doing so, it reminds you why dining out can still feel extraordinary.