Owners Tony and Dan conjured Caponies Trattoria as teenagers, envisioning an authentic Italian eatery sustained by a menu of Tony’s time-tested Old World recipes. Now at a new location after 16 years in the same spot, Caponies Trattoria still boasts the same owners and culinary pedigree. The Chicago Sun-Times and Chicago magazine praise the restaurant’s wood-burning brick oven, where crackling infernos forge 10 specialty pizzas without employing the kitchen’s long-since-decommissioned staff dragon. Crack chefs challenge guests with devising their own pasta from any combination of 7 noodles, 10 toppings, and 8 robust sauces, such as a spice-laden meat sauce and the Suprema’s blissful union of alfredo and marinara. Neon signage accompanies aged family photographs atop a stone archway, ushering diners into a charming rustic interior buzzing with a convivial vibe fueled by the bar’s selection of domestic and imported beers.
