ups and downs. the first thing one has to say about cap's is that the view is unsurpassed. however, you don't eat the view. my wife and i have dined here many times in the past, and we have seen many ups and downs, but none quite as great as we've seen recently.
the big things they usually get right. the ($21.99) vanilla grouper is usually good and in the past i've had the catch manchego that was quite nice. however, it seems to be the simple things they miss on. for example, on our last visit, my wife and i ordered steamed shrimp - a no brainer for this area. they came to us cooked to a rubbery death and covered with so much old bay we had to wipe them off before trying to shell them. our appetizer of grilled scallops on fried spinich was tasteless except for the spinich which was limp and tasted only of grease. the shrimp vilano (a real winner in the past), was a mess of more rubbery overcooked shrimp swimming in a pool of too-spicy sauce (and i love hot food). if your benchmark for seafood is red lobster or applebee's, this might be normal, but for this florida boy, it was inexcusable and a far cry for the cap's we've experienced in the past.
to make matters worse, you pay top dollar for this. while we don't have any shortage of well-heeled diners in the area, everybody (except the tourists) chaps at the prices. $10.99 for an appetizer of gator tail? $12.99 for caesar salad? $24.99 for filet mignon medallions? these are upmarket prices and are very out of place with plastic chairs and fish camp ambience. cap's is not a south beach hangout where being seen is more important than price or the quality.
to this reviewer, cap's is a restaurant with an identity problem. it seems to be trying to create a fine dining experience but simultaneously trying to keep the casual fish camp atmosphere and, to me, that is a juxtaposition that just doesn't work. while they've kept some of the old ambience that kept the locals coming (the bathroom "decor" and the steamer shack), they seem to be pursuing short-term customers rather than keeping the year-rounders coming back for more. i hope they find the right balance soon because it's a waste to not recommend such a beautiful restaurant.