  Restaurant owners spend incredible amounts of money trying to capture the so-called "wow" factor because ambiance plays such an important role in the dining experience. Capriccio’s has the beautiful murals on the walls featuring Old World Italy, but the atmosphere is so dramatic because of Atlantic City’s most valuable asset - the ocean! The formula has produced a long-running winner - great food with friendly (professional) service, and a spectacular view of the Atlantic Ocean. It’s romantic and it’s relaxing and the folks love it. What’s not to love about a spot that is consistently recognized by Zagat with an Award of Excellence which by definition makes this gourmet Italian restaurant one of America’s best. The award is all about food, service and décor, and you have to believe the drama created by the ocean has a lot to do with it. At the end of the day, they come for the food, and Capriccio’s continues to deliver. Try the lobster with shiitake mushrooms and sweet peppers served on a baked polenta round; or the Costolette di Vitello alla Lombardese; or absolutely the Ossobuco di Vitello alla Lombardese braised in a red wine and tomato sauce served with saffron risotto. The food is as spectacular as the view. World-class wines and desserts are part of the equation (as is their exquisite Sunday brunch) and it all comes down to a restaurant that has to be on your "must visit" list. | Particulars Price Range:
$50 per person
Credit Cards:
All major cards
Parking:
Valet, hotel lot
Dress Code:
Upscale casual
Reservations:
Suggested
Signature Dishes
appetizers:
CALAMARI MARINATI
Marinated calamari with spicy olive-artichoke vinaigrette, plum tomatoes, frissee.
PEPERONI DOLCI RIPIENI
Italian longhots, suffed with marinara stewed sausage, tangy ages provolone and mozzarella.
VONGOLE STILE CASINO
Clams Casino with pancetta, onions, peppers and cheese.
Entrees:
OSSOBUCO ALLA MILANESE
Veal shank, slowly braised in red wine and tomato sauce, served with saffron risotto.
BRANZINO FRESCO ALLA GRIGLIA
Grilled market fresh bass, scallion, red chard and dried tomato pesto, with olive paste and Verbena lemon oil.
PASTA RISOTTO CON ARAGOSTA
Italian rice with sauteed lobster with Chantrelle mushrooms, roasted peppers, basil and black truffle.
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