I was @ Capo in Santa Monica and unfortunately it was “el crappo” even if it is reputed to be one of the finest in Los Angeles. It is inconceivable for a restaurant of this quality to use petrol chemicals in their foods. The use of truffle oil (as a flavor enhancer) in any pasta dish is a big no-no! I cannot think of any good reason why they would use it.
There is also no reason to use a raging flame that char’s the meat’s cells beyond repair. The tomahawk steak was so burned it was not edible.
I think Capo deserves another chance but someone should tell the owner to hire a qualified team of chefs.