Our family-run Il Capriccio Restaurant springs from Executive Chef and owner Tony Grande’s Italian youth and culinaryroots. After attending the ENALC culinary school in Sorrento and Rapallo in 1963-64, he honed his skills on luxury cruise ocean liners of the Italian Line and Home Line, and on a Princess Cruise Lines flagship.Those traditions guide us to infuse the art of living for the quality of life into the world of hospitality. With his wife Clara's help, Executive Chef Tony Grande meticulously trains and oversees our crew. Nephew Maître D’hôtel Salvatore Le Rose supervises our dining room staff. Son, Chef Natale Grande, and daughter, Pastry Chef Teresa, shine in the kitchen.
For thirty-six years, Chef Tony Grande has led our elegant Il Capriccio Restaurant to introduce authentic Italian food made from the finest products available from many parts of the world, especially from European countries. Menus highlight wild fish and natural and organic meats free of antibiotics, steroids, hormones and other harmful chemicals. Summer vegetables come from our own organic 180-acre farm in Branchville, New Jersey. There, in a restored barn house at Fox Hill Farm, Chef Tony hosts unique experiences limited to 20 guests, sharing his philosophy of cooking while creating real farm to table meals that genuinely share la gioia di vivere.
Inspired by Italian palazzetti, our Whippany building features antique bricks, graceful Palladian design and classical colors. The expansive front entrance bids guests ”Benvenuti al Capriccio” with a spacious overhang of four copper arches with wrought iron details, made even more welcoming in summer by cascading flowers. On the main dining room’s arched ceiling, and on the Wine Room’s dome, artists Anatoly Ivanov and Patrizia Scarpellini have painted magnificent works of art in Grottesco style.