CFM Asks: Joey Capri, Chef of Osteria by Capri in Downers Grove

Great food isn't just found in the city! With a short venture out to the suburbs, you will find world-class dining from passionate chefs who are inspired by family, kitchens and regions around the globe. One such chef is Joey Capri, at the helm of his namesake Osteria by Capri in Downers Grove. Pulling from influences in his native Southern Italy and traditional family recipes, Chef Joey serves up the Italian experience right in our backyard. CFM recently chatted with the suburban chef about his inspiration, menu and how everything is a family affair! 

CFM: Please tell our readers about yourself and what led up to the opening of Osteria by Capri. 

JC: I am a proud Italian immigrant. My family and I came to the United States when I was five years old from Southern Italy. Cooking has always been a family affair, so I knew I wanted to open my own restaurants one day where I could share the feeling of the kitchen and dining table that I grew up with, and the flavors of my homeland. I am also a proud Chicagoan. It’s a city with great food, especially great Italian food. But, I wanted my restaurant to be very a personal reflection that brought traditional, high-quality Southern Italian food to the Chicago suburbs. My recipes are inspired by family recipes, and my wife works alongside me.

CFM: For those of us that haven’t had a chance to dine at Osteria by Capri, what would you recommend we order upon our first visit to get the best experience? 

JC: We are certainly known for our generous portions that are easy to share, so I recommend ordering several and eating like the Italians do…communally. Our Homemade Rigatoni and Pork Chop Alla Capri are favorites, as are Nonna’s Meatballs. The meatballs are topped with ricotta cheese, which makes the dish really special. Osteria by Capri is also one of the few places in Chicago that still does tableside Bananas Foster. I believe that dining should be an experience and flambéing tableside makes the experience so much more fun. My wife, Giovanna, is the brains behind our incredible cocktail program. We get a lot of great feedback about our beverages. So, don’t skip a cocktail before or after dinner. 

CFM: What is the inspiration behind the dishes on your menu? 

JC: As I said, I immigrated with my family to the United States when I was five from Calabria, Italy. You’d recognize Calabria on the map as the “toe” of Italy’s boot, right next to Sicily. Food was always central to our family, and Southern Italy is especially known for its bold flavors.

My heritage and family are the inspiration behind everything at Osteria by Capri. My mother, Annamaria, is a special influence in particular. Called “Momma Capri” by most, she opened her own restaurant in the suburbs of Chicago. 

I grew up in the kitchen with my mother, so I discovered my love for cooking through her from a very young age. In fact, I helped her open her restaurant when I was just 16 years old. My mantra is, “To eat well is to live well!” I take pride in the fact that Osteria by Capri’s dishes reflect my Calabrian roots and my mother’s passed-down recipes, but also that the restaurant feels homey. Service is so important to us. 

CFM: Is there a dish you’ve been wanting to put on the menu but are still perfecting? 

JC: Right now, there isn’t a dish we are perfecting. We really enjoy running daily specials. It keeps our customers guessing, “what’s Joey serving tonight?” Service—and delighting our guests—is such a central part of Osteria by Capri, and specials are a great way to keep things fresh while incorporating seasonal ingredients. 

CFM: I see you also have a location in Palm Beach, FL. Are there any items that are unique to the Downers Grove location? 

JC: We just opened our Palm Beach location. Both locations offer fresh, made-to-order dishes, but we do have some variations. Our cocktail menus differ slightly, and our daily specials are different. Of course, our Florida location also features more seafood. 

CFM: What have been the pros and cons of running a restaurant located within a hotel?

JC: There are so many pros of running a restaurant within a hotel, but our favorite part of it is meeting people from all over the world. We try our hardest to make them feel like they are having a home-cooked meal even though they’re away from their homes. I don’t feel there are any cons. It is a joy to bring people a comforting meal and a familial atmosphere while they’re traveling. 

CFM: What can diners look forward to in 2025 from Osteria by Capri? Do you have any other plans outside of what’s in store at the restaurant? 

JC: We are very much excited to enter 2025 with new, fabulous chef-selected dishes on special! We are also known for our beverage program, so we continue to master more hand-crafted cocktails. My wife, Giovanna, experiments quite a bit with smoked cocktails and incorporates savory elements, including herbs and spices. 

We have planned quite a bit around the guest experience as well. Late last year, we began Comedy Night on the first Friday of each month. It’s a great opportunity for people living in the suburbs to enjoy talented comedians and a great meal, without having to head downtown. We plan on hosting several other experiences, such as wine tastings and musical entertainment. 

CFM: What is your ideal day off? Do you cook at home or take a break? Do you like to eat out? If so, where do you love to frequent? 

JC: My weekend starts on Monday for the most part. My wife doesn’t let me cook at home too often because she jokes that I make too much of a mess. Giovanna does the cooking and sometimes we go out to dinner. But there is nothing like relaxing at home with a home-cooked meal and a glass of wine!

CFM: If you weren’t a chef, what would you be doing? 

JC: I have not actually been asked that question before! I personally cannot answer it, because this is all I know and what I love. I started cooking so young and I have never lost my passion. 

CFM: Lastly, is there anything you’d like to change or see more of from the culinary world in Chicago and the suburbs? 

JC: I would love more people to bring their passion for different cultures and traditions to the culinary arts and guest experience scene in Chicago. This city has a lot of wonderful dining options that honor various cultures, but I think there is always room for more.