Yesterday, a November 16 opening date was revealed for Capo's, and today the world gets a menu and a closer look at the expected decor. Owner Tony Gemignani has mastered everything from a Denver- to Rome-style pizza at his first pizzeria, Tony's Pizza Napoletana. Here at Capo's, he will brave new territory with Chicago-style pizza. The menu includes seven pie options, each available as deep dish ($21-33), cast-iron pan ($21-33), stuffed ($23-35) or cracker thin ($17-20). Following in the footsteps of his limited availability Neapolitan margherita at Tony's, only 20 of the "quattro forni" pie (cooked in four ovens) will be offered per day.
The interior will create a 1920s and 1930s Chicago vibe with brick walls, chandeliers, cushy red leather booths and an art deco back bar. They are taking the old school thing even further with a working Prohibition-era phone booth, a cash-only policy, phone-only reservations, and a whiskey-focused bar program to conjure speakeasies.
Will San Francisco swallow a $35 pizza price tag for all of this cool? Your thoughts in the comments.