Baked Artichokes, $11
"There's this place called the Rosebud in Chicago, it's a great old-school hangout. I'd get the baked artichokes there," Gemignani tells us of the inspiration for this dish. Two necked artichokes are fire-roasted and baked with provolone, artichoke cream, and garlic, and served with toasty slices of housemade baguette.
Fire Roasted Stuffed Bell Pepper, $12
A split-top roasted red bell pepper is stuffed with button mushrooms, honey, bread crumbs, ricotta and provolone cheeses, tomato sauce, and Chicago Italian sausage from Fontanini's (one of three kinds of sausage available at Capo's).
The Italian Stallion, Cracker-Thin Crust, $20
A combo that does "Sly" Stallone proud; mozzerella and fontina are topped with Italian beef, Chicago Italian sausage, horseradish cream sauce, chives, sweet peppers, and Romano. "You don't see slow-roasted beef like this in San Francisco," Gemignani says.
Sam Giancana, Stuffed Crust, $27
Gemignani describes his stuffed crust as a "butter crust," it includes cornmeal but is almost pastry-like due to its rich moisture. The Sam Giancana is topped with mozzarella, provolone, housemade Calabrese sausage, Chicago Italian sausage, tomato sauce, garlic, oregano, and Romano. Gemignani likes adding dollops of milky ricotta and sauteed spinach to this pie, making it his favorite combination.
House Made Calabrese Sausage, $18
The four plump sausages featured in this classic Chicago dish are made in-house and laced with spice, and sweetened with a touch of agave nectar. They're served with roasted red and green peppers, garlic, caramelized onions, and a rich tomato cream sauce.
Vesuvio Potatoes, $5
A side-dish version of the Chicken Vesuvio main, potatoes are roasted with white wine, lemon, and garlic, the citrus brightening the creamy-rich wedges.
The Chicago Cocktail, $12
Capo's signature drink features Courvoisier VS Cognac, Col de'Salici prosecco, and Angostura bitters. Ordering this drink also gets you a wooden 'nickel,' good for $1 off a Chicago on your next visit.
Gemignani is sourcing Ceresota flour direct from Chicago for all of his pizza crusts. "He doesn't cut corners," McKirahan says.