Good news for those of us who love Caputo’s in Salt Lake- the following press release and pictures came to me courtesy of Karen Boe at Boe Marketing. I wanted to share the news with you:
Tony Caputo’s Deli Effortlessly Transforms to Evening Dining
SALT LAKE CITY (February 10, 2010) — Tony Caputo’s Market and Deli has a new venture….’Caputo’s By Night.’ The deli side of the operation serves
an average of 500 lunches per day and has long been a favorite destination
for downtown’s workers and local community members. Due to customer demand for a more casual evening dining experience Caputo’s Deli hours are now expanded for dinner service. Dinner service will be available Tuesday through Saturday from 5:00 – 9:00 p.m., however, the deli operations are available daily Sunday, 10:00 a.m. – 5:00 p.m., Monday 9:00 a.m. – 7:00 p.m. and Tuesday through Saturday from 9:00 a.m. to closing.
The popular sandwiches and salads will still be served at night but
‘Caputo’s By Night’ will also serve many rustic Italian hot dishes using
provincial Italian ingredients from the award-winning market. Dinner service will still include white table cloths, servers, and wine and beer, just in a more casual atmosphere. “We are really happy to be getting back to our deli roots. We love fine dining and Tipica was a fun experiment, but customers are asking for a more casual experience,” said Matt Caputo. They now feature, rustic Italian classics such as Penne Arrabbiata and Chicken Parmigiano. The new menu is full of comforting hot foods and guests can still get any of the sandwiches, with garnish and pasta salad for $8.95. Five different Italian classic pasta dishes come with soup or salad and grilled garlic bruschetta for $10.95. Hot dishes like Grilled Halibut Melograno start at $13.95 and come with pasta, soup or salad and grilled garlic bruschetta. There are a few appetizers, but these entrees are designed to be full hearty meals. “One of our servers recently approached me and said, ‘how can we afford to give people so much food for so little money?’ He was right … our food cost is indeed high, but we wanted to be sure to provide a value that would be second to none,” continued Caputo.
Tony’s brother Mikey (Uncle Mikey) is the new chef. He has run kitchens
from fine dining operations to diners and everything in between. Mikey
specializes in cooking simple Italian food quickly and consistently. His vast
line cook experience will ensure the kitchen excels no matter how busy
evenings get. Mikey insists all meats and poultry are fresh and cooked to order every time. For fish, Caputo’s just happens to have the state’s best fish market right next door. Whole fresh fish are bought and butchered in house daily.
“We’re very excited about our new venture. Our goal is to give people
Italian deli comfort classics in an upscale yet relaxed environment. And with our reasonably priced wine and beer list, which includes wines by the glass starting at $4 and beers (including three Squatters on tap) starting at $3, customers can get a hearty and comforting meal and a drink for under $15 and rarely over $20,” Caputo continued.
Caputo’s By Night is located at 314 West 300 South. Reservations are
recommended, especially for weekends. Phone: (801) 531-TONY (8669). Evening hours are : Tuesday through Saturday 5:00 – 9:00 p.m. Deli operations are available daily Sunday, 10:00 a.m. – 5:00 p.m., Monday 9:00 a.m. – 7:00 p.m. and Tuesday through Saturday from 9:00 a.m. to closing.
Tony Caputo’s Market & Deli is focused on setting the national standard
for Southern European and Regional American specialty foods. The market
offers America’s largest selection of fine chocolate, over 200 cheeses aged in a proper cheese cave, and much more.
At lunchtime, hundreds of eager patrons line up every day for sandwiches, pastas and salads made with the industry’s most cutting edge ingredients fresh from Caputo’s own market.
Through the years Caputo’s has become an institution, by cultivating a
strong food culture in the city, state and beyond. Their selection of artisan
products is second to none in the nation. The knowledge and dedication to
excellence of Caputo’s staff is unparalleled. Combined with the industry’s
most cutting edge facilities, the end result is a customer experience more
likened to a gustatory adventure than a mere shopping trip.”
The National Association for the Specialty Food Trade in 2009 named Tony
Caputo’s Market & Deli “Specialty Retailer of the Year.” Salt Lake Magazine
also recently named Matt Caputo and Caputo’s Deli the “Best Food & Wine
Educator” at its 2009 Dining Awards.
Here’s the menu FYI and I might add that they have a rather good wine and draft beer offering as well.
CAPUTO’S DINNER MENU
All entrees served with garlic bruschetta, your choice of pasta, and soup or house salad (Caesar add $1.00)
Prime Rib – Roman style herb rub with horseradish sauce and au jus $15.95
Halibut Melograno – Grilled with a pomegranate reduction and tartar sauce $15.95
Atlantic Salmon Agrodolce – Grilled with sweet and sour onions and tartar sauce $14.95
Chicken Parmigiano – Fresh boneless, skinless chicken breast, breaded and topped with $13.95
fresh mozzarella and Parmesan cheeses.
Chicken Piccata – Fresh boneless, skinless chicken breast, sautéed in lemon and white wine $13.95
Choose the pasta, then choose the sauce. All pasta entrees served with garlic bruschetta, soup or house salad
(Caesar add $1.00)
Linguine – Long pasta similar to spaghetti, but flat $10.95
Penne – Medium sized tube style pasta $10.95
Angel Hair (Capellini) – Very thin and fine spaghetti $10.95
Ravioli – Wild mushroom or Cheese, your choice $11.95
Lasagna – Filled with three cheeses and Italian sausage $11.95
Half and Half
Your choice of any two linguine, penne and angel hair & sauces $11.95
Lasagna with half linguine, penne or angel hair $12.50
Ravioli with half linguine, penne or angel hair $12.50
Ravioli and Lasagna $12.95
Arrabiatta – Italian for “angry” – Spicy tomato sauce made with Di Napoli tomatoes
Cacciatore – Hunter style – a tomato sauce made with a variety of meats, salami and cheeses
Vongole – Olive oil based clam sauce
Cacio e’ Pepe – Olive oil, pecorino cheese, garlic & black pepper make a traditional Roman sauce
Italian Sausage – Tomato sauce with big chunks of Italian sausage, grilled peppers and onions (Add $4)
Large salads served with grilled Italian bread
Insalata Mista – House salad of mixed greens with marinated veggies $7.95 $3.95
Caesar Salad – House made traditional dressing tossed to order $8.95 $4.50
Add grilled chicken ($3.95) or grilled salmon ($4.95)
Meatballs – $2.95 Soup – cup $3.95 bowl $5.95 Garlic Bruschetta – $1.50
We will split any entree in the kitchen for $5.50 extra charge and you both get full soup, salad & garlic bruschetta.
All sandwiches are served with side of pasta salad $8.95 or $6.95 half sandwich.
The Caputo – A taste of Cosenza, Italy. Prosciutto, mortadella, salami, provolone, lettuce and tomatoes on a
crusty Italian roll covered with olive oil and balsamic vinegar.
Muffaletta – New Orleans famous sandwich with salami, ham, mortadella, cheese and olive salad on a
The Soprano – Fugetaboutit! Gabagool (capocollo), Cacio di Roma cheese from the sunny south of Italy,
lettuce, tomatoes, roasted pepper spread, balsamic vinegar and olive oil.
Meatball – Meatballs, sauce, Parmesan cheese and provolone cheese. What more could you want?
Prosciutto – The most famous of them all. Prosciutto, provolone cheese, tomatoes, lettuce, balsamic vinegar
and olive oil.
Italian Cold Cut – A combination of Italian favorites – wine-cured salami, capacollo, Genoa salami, provolone
cheese, lettuce, tomatoes, balsamic vinegar and olive oil.
Mozzarella and Tomato (may substitute Greek Feta cheese) – Fresh mozzarella cheese, tomatoes and a
hint of basil dressed with balsamic vinegar and olive oil.
Roasted Peppers on Focaccia – Roasted sweet peppers, arugula (in season) with Manchego cheese,
balsamic vinegar and olive oil.
All American – Served with cheese, tomatoes, lettuce, mayonnaise, mustard and your choice of 1 meat:
turkey, pastrami, roast beef, ham, salami (served with oil/vinegar) or pork loin (served with oil/vinegar).
Cheese Lover – A delicate combination of Fontina and smoked gouda cheeses topped with lettuce, tomatoes,
balsamic vinegar and olive oil
Substitute pasta salad with Insalata Mista, Ceasar or Soup – add $2.00.
Caprese Salad – Made with Caputo’s own homemade mozzarella (when available) $ 8.95
Italian Prosciutto – and Seasonal Fruit $ 8.95
Antipasto Misto – Select mix of our best specialty meats, cheeses and marinated veggies $ 9.95
Sauteed Olives – Marcona almonds, pickled garlic, rosemary, Marsala wine $ 7.95
Soft drinks $1.50 Espresso $2.00
Coffee & tea $1.50 Cappuccino, mocha or latte $3.50
For parties of 8 or more people, 18% gratuity added to bill.
Thoroughly cooking foods of animal origin such as beef, eggs, fish, lamb, pork, poultry or shellfish reduces the
risk of food born illness. Consult your physician or public health official for further information.by