Co-owner/chef Casey Wall has brought his American heritage, as well as his experience at Bar Liberty, to this classic pizza and pasta bar.
The decor is simple and intimate – bentwood chairs with timber tables, a long dining bar and cocktail bar, mirrors on the white walls, and terrazzo flooring. The service is quick, friendly and knowledgeable. On the beverage front, there’s an excellent cocktail list, craft beers on tap, and a comprehensive wine list, with plenty by the glass.
Offering fresh, modern Italian-style food with a creative twist, Capitano’s menu keeps things simple – six pizzas, four pastas and three mains. The pizza bases are cold fermented, slightly sour, with a soft charred edge. Toppings range from simple cheese to a spicy ‘nduja with tomato, chilli, provolone, mozzarella and pecorino, delivering a hot, spicy, slightly earthy finish. The pasta dishes include tagliatelle with wild nettles, egg yolk and pecorino, and a more-ish macaroni with creamy rabbit ragu, crisp fava beans and wild fennel.
PSST! This is a popular place – book if you want a table, or sit up at the bar for a quick meal.