Tony Grande
Chef/Owner

Tony Grande, Il Capriccio's proprietor, received his culinary training in his native country at ENALC (Ente Nazionale Alddestramento Lavoratori Commercio), a renowned school in Italy, where he studied in the early sixties. He began his illustrious career by apprenticing at several prestigious hotels and quickly moved to the position of First Chef at Hotel Europa in Foppolo, near San Pellegrino. A man whose star was bound to move quickly in the culinary firmament, Tony became Chef de Partie at La Fenice in Venice and First Chef in the Hotel Piccolo in Lago de Garda.

From 1967 to 1970 his formidable talents were enjoyed by passengers on such grand ocean liners as The Michelangelo, The Raffaello and The Leonardo DaVinci. The Oceanic and Homeric, as well as the Princess Cruises, were home for the next three years, until July 13, 1973, when he took one giant step and landed on the shores of America.

Tony opened the Bel'vedere in Clifton in 1976, where he experimented with the menu by constantly adding or changing items in an effort to find what his customers liked best. Soon Bel'vedere was so popular that parking became a real problem. Out of this problem came the birth of Il Capriccio, which, Tony now states, was really a whim for him. He built his capriccio on the site of a former town bar known as the Full House. At Il Capriccio, the "full house" soon was a reality. Tony's "whim" of a restaurant devoted to the total pleasure of his patrons has been realized.

Of the many delectable specialties at Il Capriccio, Costolette d'Agnello al Barbaresco (Sautéed Rack of Lamb al Barbaresco) is an outstanding example of Tony's culinary skills. On any given day, Tony might suggest that you try the Involtini of Filet Mignon al Provolone e Spec, Petti di Pollo ai Quatro Formaggi, Pappardelle ai Porcini, Tagliolini Neri Mare e Monti, Penne Rustiche, Gamberi alla Griglia con Tagliolini, and Pesce Spada Balsamico al Pepe. If you enjoy the "art" of dining, you will appreciate the fact that all of Il Capriccio's menus are designed on the premises and printed there on authentic Florentine paper. The art of serving fine food does not stop with Tony's wizardry at Il Capriccio. He has made a vow that the best of Italy's fare will be known to his discerning clientele. To this end, he plans to offer his clients excursions to Italy similar to the ones in which he participates with GRI (Gruppo Ristoratori Italiani). This organization, as well as the Italian group OPRI, travels the length and breadth of Italy to research menus so as to constantly be in a position to offer the "best of all possible worlds" to the American dining public.

No fine dining experience at Il Capriccio is complete without some of the extraordinary desserts created by Tony and his gifted pastry chefs. Try the Midnight Cake or the Zuccotto with Raspberry Sauce (the Zuccotto is imported from Italy). Or ask Tony to make a regional specialty. Every night there is a different mouthwatering selection to tempt the palate.