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NOV. 16 - DEC. 14, 2015

EAT LOCAL Learn about the newest neighborhood places for breakfast, lunch, dinner or drinks

Capos promises quality Italian eats with New York flair by OLIVIER J. BOURGOIN

C

apos Pizza may be new to the North Side, but the family patriarch behind the eatery’s launch has more than four decades in the business.

In fact, you could say Rick Perna knows his way around a pizza oven. Beginning 40 years ago in Buffalo, New York, and eventually landing at Fratello’s Italian Market in San Antonio, as well as getting involved in several other pizza ventures, Perna has done it again with Capos, 17676 Blanco Road. “My son, Ricky, is the owner and I’m his consultant and helper,” the elder Perna said. “He wanted to get

into the business and Daddy had the experience, so I told him I would help him get it right, but it’s his restaurant.” Launched June 1, the carryout-anddelivery-only shop features a couple of 8-foot countertops, each with four barstools. Customers may sit, relax and view a big-screen television. Visitors can grab a soft drink from a self-serve glass-front refrigerator, and watch through the brick-lined, semicircle opening into the kitchen as chefs perform magic. “We deliver within a 5-mile radius,” Perna said, adding more drivers are sought. Along with seven subs and a dozen pizzas, Capos serves calzones and Stromboli, plus salads, garlic bread, pizza rolls and garlic knots. Try the Clemenza with red sauce,

Capos Pizza features whole pizzas and by the slice (above left), but also available are items such as the Italian sub (top right) and even desserts such as mini-cannoli (bottom right). Photos by Collette Orquiz

mozzarella, pepperoni, Italian sausage, meatballs and Calabrese salami; or the Moe Greene made with basil pesto sauce, Roma tomatoes, mozzarella, grilled chicken, artichoke and shaved Parmesan cheese. Dessert, for now, is a mini-cannoli, but homemade gelato could be coming. “What we’re trying to do here is to offer quality in everything. I have triedand-true recipes I’ve been perfecting for 40 years and it’s second nature to me,”

Perna said. “The concept of what we’re doing is to be people-attentive with quality food with a New York-Italian flair.” Hours are 11 a.m. to 9 p.m. Monday through Thursday, 11 a.m. to 10 p.m. Friday and Saturday and 1 to 8 p.m. Sunday.

CAPOS PIZZA 17676 Blanco Road, Suite 400 For more, call 362-1901 or visit www.capospizzasa.com

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