Much of our menu sits on the shoulders of the restaurant’s original owner and Milan native, Enzo Danesi, who brought with him classic French and Northern Italian traditions, which he honed through the Culinary Institute of America and then at Le Bocage in Cambridge, before preparing his first dishes at Il Capriccio in 1981.
Taking over from Enzo, Chef Richie Barron’s influence was New England’s rising ‘Modern American’ movement, with its emphasis on using only the freshest, local ingredients. With Richie at the helm for three decades, Il Capriccio’s menu won many awards, sourcing its daily catch of seasonal fish from the New England coast, local vegetables from neighboring towns, and the finest meats from farms in Vermont.
Executive Chef Nathan Allen is now stepping into Richie’s shoes. Along with long-time Chef de Cuisine Pastor Avelar, Nate and Pastor will be building on this rich, culinary heritage, to serve their twist on creating consistently fabulous Northern Italian dishes made with the freshest local ingredients.