Cuisine de Capri

Simply Capri is simply Italian… In every way but location.

Owner Nick Valenti left Italy as a young boy when his family emigrated to the United States in the 1950s, but the memories, and the pull, never loosened their grip. After opening a string of restaurants, including several for Disney, and inducted into the James Beard Foundation’s Who’s Who of Food and Beverage along the way, he has circled back to his beginnings with Simply Capri.

The intention is transportive. Guests are dropped into the rhythm and romance of the island through design that leans all the way in. Outside, bougainvillea spills overhead, framing a garden that feels equal parts sun-drenched and cinematic, with a replica of Capri’s clock tower where locals gather and linger. The palette stays faithful: azure blues, citrus yellows, textures and textiles sourced straight from Italy.

And then there’s the food, which refuses shortcuts. The menu follows the coastline: Seafood forward, bright, and unapologetically tied to place, while still making room for steak and lamb. Valenti’s go-to is the scialatielli dei Faraglioni, a tangle of house-made egg ribbon pasta threaded with shrimp, clams, and mussels. The wood-fired pizzas, blistered and crisp from an oven shipped over from Italy, have their own devoted following.

Sit for a bit and you’ll notice it right away—the cadence of Italian accents moving through the dining room. Most of the staff hail from Italy. You feel it in the flow. Whether you linger or dine quickly, everything moves with effortless precision.

Reservations help, but wandering in works too, especially when the air feels like summer and the wine is cold. It’s about pleasure. As Nick likes to say, simplicity is always in season—at Simply Capri.