Summary: A rooftop dining room with Basque touches serves tapas and wood‑fired steaks amid sparkling fireworks.
Capa rises on the seventeenth floor, a striking rooftop steakhouse where fire-cooked meats meet Spanish flair. The 7,500 square feet of dining space plus 1,200 square feet of terrace invite guests to enjoy a tapas lineup—pork belly, octopus and more—paired with a broad wine list and shareable cocktails served in porrons. The design features pitch‑black walls and a bold crimson ceiling, creating a dramatic setting to watch the nightly fireworks as you savor simple, high‑quality ingredients and carefully crafted sauces.