Gallery: First Look: Capo's Chicago Pizza and Fine Italian Dinners, San Francisco

Baked Artichokes, $11
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
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
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.
Quattro Forni, $13
Quattro Forni, $13
Similar to the Margherita at Tony's, there are only 20 of the Quattro Forni available per day. The pizza is cooked four times in four different ovens: it's pushed out like a Sicilian; baked like a Sicilian; fried; topped with tomato sauce, mozzarella, garlic, and oregano; cooked in a 500-degree gas oven; cooked in a 600-degree domed gas brick oven; and finally, finished in a 700-degree wood-fired oven. The pizza is then decompressed: when it's straight out of the ovens, it's about twice this high.

"It gives you every element: the char, the oil from the fried-style pizza, the thorough bake," Gemignani says of the creation. This pie was also topped with prosciutto, arugula, and Parmigiano ($3.75).

Sam Giancana, Stuffed Crust, $27
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
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
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.
Pasta Fagioli Soup
Pasta Fagioli Soup
"Everyone gets a free bowl," Gemignani says of the savory soup, studded with pasta and tender white beans.
The Chicago Cocktail, $12
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.
Ceresota Flour
Ceresota Flour
Gemignani is sourcing Ceresota flour direct from Chicago for all of his pizza crusts. "He doesn't cut corners," McKirahan says.
The Kitchen in Action
The Kitchen in Action
The Bar at Capo's
The Bar at Capo's