Hidden-Gem Capozoli’s Delivers Big Flavor in a Small Space

Capozoli’s is nestled in an unassuming building on the South Side’s Carson Street. It’s the quintessential neighborhood Italian restaurant, where you might stop after a long day at work for a glass of wine and a plate of pasta. Run by Conner and Irina Capozoli, a husband-and-wife duo, the restaurant blends classic Italian cuisine with innovative style. Conner runs the kitchen, using the culinary skills he gained at Pittsburgh Technical College and the Duquesne Club, while Irina holds down front of house solo.

The menu mirrors classic Italian spots with starters, greens, and entrée sections, plus an entire section devoted to pasta, of course! I began my meal with a selection of starters, as well as an off-menu special. So many dishes sounded intriguing, such as the Caesar wedge, sundried tomato arancini, and the beans and greens; it was difficult to decide what to order.

The parmesan beignets are a must-order.

The first plate to arrive at the table was the parmesan beignets, and they wowed us upon first bite. They were crispy on the outside and fluffy on the inside. They tasted like the best parmesan you’ve ever had — salty, nutty and slightly sweet. My only complaint was that I wished there were more of them on the plate. I’ve never seen anything like this on an Italian restaurant’s menu before. These are a must-order.

The grilled artichokes came next, and I underrated how delicious these were going to be. The grill gave the artichokes a gorgeous smoky flavor that contrasted nicely with the bright lemon-garlic aioli. The feta sprinkled on top added both a creaminess and a tanginess that worked well with the aioli. Everything about this dish was fresh, and it screamed springtime to me. If you’re not in the mood for a salad but still want to order something green for the table, then this is a definite. It’s a dish that makes you forget you’re eating a vegetable.

The bruschetta is a classic Italian restaurant menu item that appears differently at every place you go. I feel like this is one of those dishes that Italian restaurants need to nail in order to solidify their spot in Pittsburgh’s Italian restaurant scene. Capozoli’s started their bruschetta off with a crunchy piece of ciabatta bread topped with a creamy layer of whipped ricotta cheese. They already had me there, but then they didn’t just put raw tomatoes on top; they roasted the tomatoes, giving them an extra bit of sweetness and warmth when they burst open in your mouth. The drizzle of balsamic and chopped basil enhanced this sweetness. All of these textures came together to create a phenomenal bruschetta.

Tempura-fried squash blossoms stuffed with crab and cream cheese.

One of the specials for the evening, tempura-fried squash blossoms filled with crab and cream cheese, was calling our table’s name. The kitchen did not skimp on the filling at all; the squash blossoms were massive and stuffed to the brim. The cream cheese and crab were a luscious combination. The tempura fry on the outside added the perfect crispy element to combat the soft filling. This was a heavy appetizer, but I really enjoyed all of the various textures happening.

Aglio e olio and Calabrian chili sauce served over ricotta agnolotti.

The pasta section of the menu was unreal. I had trouble deciding what to order — I truly wanted everything. Two of the pastas that especially caught my eye were the potato gnocchi with a cream sauce, spring peas and pickled ramps and the classic cacio e pepe. After much deliberation, I went with the ricotta agnolotti with aglio e olio and Calabrian chili. I had never seen anything like this before. Aglio e olio is a simple sauce made with olive oil, garlic and parsley, but the hit of Calabrian chili was new to me. It added a subtle but smoky heat to the entire dish that heightened the agnolotti for me. Without the chili, I think the ricotta filling in the agnolotti and the heavy amount of garlic would have been too much for me. The chili rounded out the pasta and added depth with its spicy flavor. The agnolotti themselves were creamy and al dente. This pasta is one I would order again and again.

The entrée selection was just as challenging as the pasta selection. Both of the chicken dishes — the chicken piccata and the chicken parmesan — sounded incredible and were paired with decadent-sounding pastas. The roasted pork chop with golden raisin-ramp agrodolce and goat cheese polenta was also a contender. Ultimately, the table went with the special for the evening, since it was only available for a limited time: pan-seared scallops and potatoes served over an artichoke purée with a caper sauce. The scallops were perfectly cooked, which is a hard feat to achieve. They were well-seared but still supple in the center. The artichoke purée was silky and full of earthy flavor, and the caper sauce only further enhanced this flavor. I hope this is offered as a special again because everyone deserves a chance to try this entrée.

There were also a few sides available that I didn’t have room for but can’t wait to try next time, including the meatballs, the stuffed hot pepper and the saffron risotto.

The scallops were on special the evening I visited.

Dessert is kept very simple and traditional at Capozoli’s. Our table couldn’t decide on just one dessert. We ordered the cheesecake and the cannolis. The cheesecake was a very simple New York cheesecake, which I prefer. I don’t want any fancy toppings or fillings. I want the cheesecake to be able to shine on its own. This cheesecake passed the test. It was tangy and creamy, and the crust was tender. The cannolis were very traditional, with a cream filling and chocolate chips. The exterior was baked to crunchy perfection. After an extremely flavorful meal, it was nice to end on a more simplistic note.

As for drinks, the restaurant is BYOB with a $10 corkage fee, so pull out that fancy bottle of Chianti you’ve been saving for a special occasion. It’ll pair perfectly with anything on Capozoli’s menu.

The restaurant is cozy, with seating for about 30, so I would definitely suggest making a reservation for dinner, especially on a weekend. Reservations aren’t too hard to come by here, but I don’t think it’ll stay that way for long.

Capozoli’s is a hidden gem, but soon enough it’s going to be on many must-visit Pittsburgh restaurant lists, and for good reason. Capozoli’s nails the classic dishes but puts its own spin on each of them. It stays approachable but also isn’t afraid to branch out, not to mention the welcoming environment that makes the dining experience a pleasure. Capozoli’s is proof that Pittsburgh’s best dining experiences are hiding in plain sight.