What’s on the menu at Capra’s Kitchen, a new Italian trattoria from Chopped Canada judge Massimo Capra
More on Massimo Capra
Name: Capra’s Kitchen
Contact: 1834 Lakeshore Rd. W., Mississauga, 905-916-1834, massimocapra.com, @capraskitchen
Neighbourhood: Clarkson
Owners: Massimo and Rosa Capra
Chefs: Executive chef Massimo Capra (Mistura) and chef de cuisine Ryan Wilson Lall (Frank)
The food
The three “Ps”: pizza, pasta and panini (plus a bunch of other things like bruschetta, salumi boards and steak). “I’m going for a classic trattoria here, nothing needlessly extravagant,” says Capra, who’s happy to ditch the white-linen expectations of Yorkville to focus on no-fuss Italian favourites.
The drinks
Mostly vino, although there’s a short cocktail list and a few easy-drinking beers on tap (Moretti, Coors, Rickards). The predominantly Italian wine card is dotted with a few VQA selections. “Anyone with half a palate can taste any one of these wines and say they’re very good, even if they don’t recognize the names,” says Capra, who purposefully went for lesser-known vintages.
The space
Rosa Capra turned the former 4,500–square-foot bakery into a 75-seat trattoria with a 60-seat event space. “It’s ‘grandma cool’,” she says. This translates to floral-upholstered dining chairs juxtaposed with tiles printed with images of Banksy’s works.
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Name: Capra's Kitchen
Contact: 1834 Lakeshore Rd. W., Mississauga, 905-916-1834, massimocapra.com, @capraskitchen
Neighbourhood: Clarkson
Owners: Massimo and Rosa Capra
Chefs: Executive chef Massimo Capra (Mistura) and chef de cuisine Ryan Wilson Lall (Frank)
The food
The three "Ps": pizza, pasta and panini (plus a bunch of other things like bruschetta, salumi boards and steak). "I’m going for a classic trattoria here, nothing needlessly extravagant," says Capra, who’s happy to ditch the white-linen expectations of Yorkville to focus on no-fuss Italian favourites.
[caption id="attachment_415446" align="aligncenter" width="1280"] Gnocco fritto served with a salsa rossa made from roasted peppers, pickled veg, sun-dried tomatoes and extra-virgin Sicilian olive oil. $5.[/caption]
[caption id="attachment_415450" align="aligncenter" width="1280"] Fried olives stuffed with pork sausage. $6.[/caption]
[caption id="attachment_415442" align="aligncenter" width="1280"] Smoked provolone, pickled eggplant and gherkins wrapped in prosciutto and finished with balsamic vinegar. $16.[/caption]
[caption id="attachment_415439" align="aligncenter" width="1280"] A farinata (chickpea pancake) topped with arugula salad. $12.[/caption]
[caption id="attachment_415443" align="aligncenter" width="1280"] The Capra pizza tops a basil pesto base with spinach, goat cheese, roasted red peppers and onions. $16.[/caption]
[caption id="attachment_415444" align="aligncenter" width="1280"] Orecchiette with rapini and anchovies, topped with salted ricotta. $16.[/caption]
[caption id="attachment_415441" align="aligncenter" width="1280"] Chef Capra, rolling out some dough.[/caption]
The drinks
Mostly vino, although there's a short cocktail list and a few easy-drinking beers on tap (Moretti, Coors, Rickards). The predominantly Italian wine card is dotted with a few VQA selections. “Anyone with half a palate can taste any one of these wines and say they’re very good, even if they don’t recognize the names,” says Capra, who purposefully went for lesser-known vintages.
The space
Rosa Capra turned the former 4,500–square-foot bakery into a 75-seat trattoria with a 60-seat event space. "It’s 'grandma cool'," she says. This translates to floral-upholstered dining chairs juxtaposed with tiles printed with images of Banksy’s works.
[caption id="attachment_415452" align="aligncenter" width="1280"] Unless there’s a big game on, this TV will be perennially tuned to the Food Network.[/caption]
[caption id="attachment_415445" align="aligncenter" width="1280"] The melting glasses are supposed to be Capra’s (because he’s always in the kitchen), while the red beet risotto recipe is authentic, down to his handwriting.[/caption]
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