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Cappy's Restaurant Review: Cappy Lawton has pioneered many restaurant concepts in San Antonio, but he always comes back to this dependable center. The food’s contemporary, but not intimidating, and the atmosphere is a combination of artsy-trendy with old barn casualness---just right for the crowd that fills the dining room and an outdoor patio shared with adjacent Cappyccino’s bar. Some of the city’s first black beans were spotted here, but they've since been superseded by posher plates---potato-crusted halibut, or the usually worthwhile out of the blue special, for example. Kobe beef can be had as a chopped steak or a burger; we especially recommend the latter. Appetizers such as a scallop with foie gras and a beet salad have disappointed, however. Lunch is a social scene, so naturally there are several upscale salads, including a grilled rendition. Brunch sees such specials as New Orleans gumbo and a beef tenderloin sided with a blue cheese omelet. The wine list---well-conceived and varied---changes frequently.