Capo Restaurant Ltd
4-1420 9 Avenue SE, Calgary, AB, T2G 0T5
403-264-2276 | Website
A small, up-scale, award-winning restaurant in historic and trendy Inglewood, Capo serves contemporary Italian cuisine with flair.
Category:
Restaurants
What:
| Cuisine Type | | Italian |
| Ambiance | | Romantic Spot, Fine Dining |
| Amenities | | Must Reserve, Notable Chef |
| Pricing | | $31 - $40 |
| Payment | | Interac, MasterCard, American Express, Visa, Cash |
Where:
| Neighbourhood | | Calgary |
| Getting There | | located in Inglewood |
When:
| Lunch Wednesday-Friday 11:30AM – 2PM Dinner Monday-Saturday 5:30PM - Close |
Profile Last Updated: June 02, 2008
The Capo Stands Apart
In Italian Capo means “the chief, the head, the leader, the boss”. Coincidentally, a capo is also a device fitted across the strings of a guitar to raise their pitch equally. It might truly be said that this restaurant fits both definitions, raising the pitch for restaurants in Calgary. It is small, accommodating only about 30 patrons, but elegant. The dining room is fitted with beige leather banquettes and huge Bolio globes overhead, which bathe the room in soft blue light. Every detail is attended to, from the selection of china, to cutlery, to stemware, to linen. Capo was named Enroute Magazine’s #2 Best New Restaurant in Canada in the year of its opening.
Luncheon Served Three Days a Week
Capo serves lunch three days a week. Starters include crisp calamari rings, antipasta and tonnato – a milk-fed veal sliced carpaccio style. Luncheon entrées include a braised brisket with four-cheese Israeli couscous, a roasted tenderloin of pork with caramelized onions and gorgonzola risotto, a fish dish depending on seasonal availability, and a vegetarian eggplant parmigiana.
Dinner is More than a Meal, it is a Performance
Entrée choices include roast breast of pheasant with a Muscat wine and rosemary reduction, served with morel mushrooms, parsnip purée, and beet emulsion. Also available is a seafood risotto, with prawns, calamari, Manilla clams, and fresh seasonal fish, presented cioppino style with Nicoise olives and tomato broth. Equally intriguing veal and beef dishes are also available. As one might expect, the wine list is premium and extensive. Reservations at Capo are mandatory, but you may have to plan well into the future to obtain one.
In Italian Capo means “the chief, the head, the leader, the boss”. Coincidentally, a capo is also a device fitted across the strings of a guitar to raise their pitch equally. It might truly be said that this restaurant fits both definitions, raising the pitch for restaurants in Calgary. It is small, accommodating only about 30 patrons, but elegant. The dining room is fitted with beige leather banquettes and huge Bolio globes overhead, which bathe the room in soft blue light. Every detail is attended to, from the selection of china, to cutlery, to stemware, to linen. Capo was named Enroute Magazine’s #2 Best New Restaurant in Canada in the year of its opening.
Luncheon Served Three Days a Week
Capo serves lunch three days a week. Starters include crisp calamari rings, antipasta and tonnato – a milk-fed veal sliced carpaccio style. Luncheon entrées include a braised brisket with four-cheese Israeli couscous, a roasted tenderloin of pork with caramelized onions and gorgonzola risotto, a fish dish depending on seasonal availability, and a vegetarian eggplant parmigiana.
Dinner is More than a Meal, it is a Performance
Entrée choices include roast breast of pheasant with a Muscat wine and rosemary reduction, served with morel mushrooms, parsnip purée, and beet emulsion. Also available is a seafood risotto, with prawns, calamari, Manilla clams, and fresh seasonal fish, presented cioppino style with Nicoise olives and tomato broth. Equally intriguing veal and beef dishes are also available. As one might expect, the wine list is premium and extensive. Reservations at Capo are mandatory, but you may have to plan well into the future to obtain one.
