Head-turning dishes—that’s what you get at Acappella. No doubt the flames leaping several feet into the air will catch your eye. Or if your back is turned and you’re close enough, the sudden gust of heat on the back of your neck might do the job.
In the aftermath, what’s left are wonderful, wafting aromas that hint and tease—white wine and lobster, port and lamb, veal and vermouth.
Lamb chops, in port sauce. Edward Dai/Epoch Times
