Tony Gemignani (pictured) made a big impact on North Beach with Tony’s Pizza Napoletana and the adjacent slice shop that followed. Late last year, he opened a restaurant with roots in Chicago: Capo’s, a pizza place with a full bar, mood lighting, and cozy booths.
So far, Chowhounds like the pizzas, which come in an array of crust options: deep dish, cast-iron pan, stuffed, or cracker thin. The Old Chicago, with Italian sausage, meatballs, tomato sauce, and three cheeses, impressed Frosty Melon. Even the heated-up leftovers were good.
Servings are huge and heavy (unlike at Little Star, another local Chicago-style pizzeria, there isn’t a choice of small or large pies). Plan, like Frosty Melon, to go home with leftovers, unless your party is big and hungry.
And Pius Avocado III recommends against dining at the bar—it can be difficult to navigate a sloppy, overflowing slice.
Photo from Capo’s