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 10 per day due to extensive specialized preparations. House specialties include the house-made calabrese and sweet fennel sausages; and The Outfit “Antipasti Platter” with assorted Italian deli meats hand sliced daily on our antique slicer. 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.