The South End of Boston has recently welcomed Capri, a vibrant new restaurant aiming to bring a touch of Italian summer to the city, especially for those who cannot escape to Europe.
Opened in late July, Capri is the latest creation from the team behind popular local spots Prima and Capo. With a spacious outdoor dining area adorned with umbrellas, the ambiance reflects the glamour of beachside dining reminiscent of the Amalfi Coast.
Co-owners Eric Aulenback and Will Clark pay homage to their other venues through the name Capri, which hints at Capo and Prima, yet aims to carve out its own unique take on Italian cuisine. While Capri markets itself as an Italian steakhouse, the standout feature is its hand-rolled pastas, which comprise two-thirds of the pasta selection on offer.
Aulenback emphasizes the significance of their pasta-making technique, stating, “makes all the difference.”
Diners can expect intriguing dishes like fusilli al limone, described by chef Nick Dixon as “thick, similar to udon.” This dish features vibrant flavors of lemon, a hallmark of the Amalfi Coast, along with fresh basil and added texture from broccolini. For an added touch, Aulenback recommends including shrimp to elevate the dish further.
Another highlight is the garganelli alla pollo, featuring a tube shape perfect for holding roasted red peppers, sun-dried tomatoes, and cream, showcasing the innovation in Capri’s pasta offerings.
To get the most out of a dining experience at Capri, the team suggests opting for a family-style meal. This approach allows diners to explore a variety of dishes while ensuring they don’t miss out on the unique bread selections.
The restaurant’s “bread plate” features pull-apart white bread drizzled with Italian honey and paired with house-made ricotta, already becoming a favorite for patrons with a sweet tooth.
In addition to the pastas, the charcuterie offering is worth trying, consisting of a selection of three meats and three cheeses sourced from the nearby Formaggio Kitchen, a local staple known for quality.
Capri also showcases a dish called giardiniera fritta, made with fresh vegetables procured from the SoWa Open Market, located next door. Dixon highlights the excitement in the kitchen as chefs select the freshest ingredients during their market visits.
As a nod to its steakhouse identity, Clark insists that no meal at Capri is complete without sampling one of the steaks, whether it’s a classic six-ounce filet, a bone-in Brandt ribeye, or the impressive 36-ounce dry-aged Florentine, perfect for sharing among friends.
The immense two-story space on Harrison Avenue, which was previously home to another Italian eatery, Cinquecento, adds to the dining experience. The design, crafted by Assembly Design Studio, aims to impart distinct personalities to each section of the restaurant.
For those seeking a romantic atmosphere, the garden room is recommended by Aulenback, featuring 20-foot windows that open up to the patio, surrounded by lush greenery. This setting is envisioned to transition gracefully into a winter wonderland as the colder months approach.
In contrast, the cozy dining room, which features a fireplace and plans for live music, already includes a grand piano waiting to entertain diners.
The outdoor area invites guests to unwind under large, striped umbrellas or take shade beneath a massive 20-foot olive tree. Aulenback, with three decades of experience in the restaurant business, was initially skeptical about the South End location but quickly recognized the potential of its outdoor space for hosting friends and families.
He believes this inviting environment will resonate with the area’s creative professionals, such as architects and designers, who are part of the neighborhood’s vibrant community. Aulenback remarks, “This was something the neighborhood was craving.”
With diverse experiences on offer, from sipping bell pepper gimlets outdoors to enjoying espresso martinis paired with plates of fresh pasta in cozy corners, Capri seeks to provide diners with a multifaceted Italian experience. Aulenback adds, “[We’re] doing Italian classics that lots of restaurants don’t want to touch, innovative Italian with classics next to them.”
image source from：bostonmagazine
