“I want Capo’s to feel like a neighborhood place that’s been here for years, while also transporting guests to a moment in time when Italian-American cuisine began to form its roots in our culture.”
- Tony Gemignani.
Celebrating classic Chicago-style cuisine with an emphasis on authenticity and quality of ingredients, the menu dishes up favorites like true Chicago-style pizza served on four types of crust: Deep Dish, Cast Iron Pan, Stuffed, and Cracker Thin. Each style is made with Ceresota Flour from one of the oldest mills in Chicago. Capo’s signature dish is marked by the Quattro Forni pizza, taking Gemignani’s World Pizza Championship winning dish, the Tre Forni, to the next level by cooking it four different times as opposed to three; and is limited to 20 per day due to extensive specialized preparations. House specialty appetizers include the house-made calabrese sausage, wood-fired baked artichokes, and The Outfit “Antipasti Platter” with assorted Italian deli meats hand sliced daily on the antique slicer in the window display of the restaurant. Wood-fired baked pastas include Conchiglie and Mostaccioli; other retro classics are highlighted by Chicken Vesuvio with a classic sauce of white wine, garlic, lemon and peas.