Gemignani’s signature pie here is the Quattro Forni, an 8x8-inch square pizza that’s cooked in four ovens, one of which is a deep fryer. It’s a riff on his Tre Forni, a pizza cooked in three ovens that won him first place as part of the USA team in the “Best of the Best” Pizza Challenge against Italy, Canada and Australia in the International Pizza competition in Las Vegas. It’s a labor-intensive pie so he’ll only be making twenty Quattro Forni a day. The kitchen will also serve old-school Italian-style dinners such as baked mostaccioli, housemade sausages and chicken Vesuvius. A handful of favorites carried over from Tony’s round out the menu such as string beans, meatballs and fried calamari. (The complete dinner and cocktail menus can be found here.) Like a true mob boss venture, it’s cash only but unlike at Tony’s, Capo’s accepts reservations (via phone only). Open for lunch and dinner Sunday, Tuesday, Wednesday and Thursday, dinner only Friday-Sunday, closed Mondays.
Capo’s: 641 Vallejo St, 415-986-8998