A Santa Monica legend still maintains its place in the upper echelon of the LA dining scene

On Ocean Avenue in Santa Monica, just a block from the Pacific, stands Capo, an elegant Italian restaurant that has been delighting diners for more than 27 years. Opened on June 16, 1998, Capo is the creation of longtime chef and restaurateur Bruce Marder, who saw possibility in a shuttered Irish pub and transformed it into one of the city’s most refined dining destinations.

Photo byCapo

For years, Marder drove past the historic building on his way to and from his other successful Venice restaurants. Each time, the weathered façade caught his eye. “I just loved the look of the place,” he recalls. “I wanted to bring it back to life as a refined Italian restaurant.” That vision took time—navigating the red tape of restoring and repurposing a historic property wasn’t simple—but the result was worth the wait. Nearly three decades later, Capo remains a Santa Monica landmark, known for its timeless atmosphere, commitment to quality, and menu that blends rustic Italian tradition with a touch of California sophistication.

Photo byCapo

The name itself carries meaning. In Italian, capo means “top” or “boss,” but in a kitchen, the capo is the chef. For Marder, it’s a fitting name for a place where the chef’s hand is evident in every detail, from the ingredients to the cooking methods. At Capo, only the finest ingredients are used—sourced with care, even if it means higher costs. What sets the restaurant apart, however, is not just what goes onto the plate, but how it’s prepared. Much of the menu is cooked over an almond wood grill, a signature of Capo’s kitchen. Steaks, seafood, and seasonal vegetables are brushed with an herb-infused extra virgin olive oil before meeting the flames, resulting in flavors that are both deeply aromatic and elegantly simple.

The menu reflects Marder’s philosophy of refined comfort. Handmade pastas share the spotlight with almond wood–grilled fish and meats, while indulgent touches like traditional caviar service elevate the experience. Among the standout offerings are a caviar pasta and even a baked potato crowned with Imperial Caviar—dishes that speak to Capo’s ability to merge the classic and the unexpected. As regulars will tell you, there are too many favorites to name.

Photo byCapo

Running a fine dining restaurant for more than two decades comes with its challenges, and Capo has weathered its share of storms. The pandemic was the first major blow, followed by supply chain struggles and the impact of inflation. Then came the Hollywood strikes, which rippled through the local economy, and devastating wildfires in the Palisades and Malibu, which displaced communities and dampened tourism. “Through all of that, the world has changed,” Marder says. “People’s dining habits have changed. Fewer people want to be out late, they want to be home.” While Capo continues to fill seats early in the evening, later reservations have been slower to rebound. Even so, Marder sees signs of life returning, little by little, as the city moves closer to normalcy.

Photo byCapo

For him, the heart of the work remains unchanged: “Making people happy, giving them great memories and making them want to come back for more.” That philosophy has guided Capo since day one, and it extends to his newest project in Napa Valley. There, Marder and his team have opened C29, named for Capo and Highway 29, the region’s main thoroughfare. Currently operating in a small pop-up space in downtown St. Helena, C29 is preparing to move into a ground-up build inspired by the Santa Monica restaurant. The new space is expected to open later this fall, bringing Capo’s spirit to wine country with the same attention to detail and culinary excellence.

Photo byCapo

Capo’s longevity in Santa Monica speaks volumes about what Marder has built: a restaurant where the glow of the almond wood fire and the hum of happy conversation create an atmosphere that is both refined and welcoming. In a city known for fleeting trends, Capo has endured by focusing on the essentials—quality ingredients, timeless cooking, and the simple joy of gathering around a table.

For those who visit, it’s not just dinner—it’s an experience, one that lingers long after the last bite.

Capo

📍 1810 Ocean Ave, Santa Monica, CA 90401
👨‍🍳 Chef/Owner: Bruce Marder (since 1998)
🔥 Specialties: Almond wood–grilled steaks & seafood, handmade pastas, caviar pasta, baked potato with Imperial Caviar
🍷 New Project: C29 in St. Helena, Napa Valley (opening soon)
✨ Mission: To create memories through great food, warm service, and timeless atmosphere

Opening Hours

Tues - Sat: 6p to 9p