When asked to describe Il Capriccio’s cooking style, Executive Chef Richie Barron talks of the many different influences that have helped create the restaurant’s wonderful dishes.
With a base of classic French and Northern Italian from the Culinary Institute, the style was first shaped by the restaurant’s original owner and Milan native, Enzo Danesi.
The style was then influenced by New England and Richie’s desire to use only the freshest, local ingredients in his cooking. The restaurant sources the daily catch of seasonal fish from the New England coast, local vegetables from neighboring towns, and the finest meats from farms in Vermont.
In the end, you have Richie Barron’s twist on creating consistently fabulous Northern Italian dishes made with fresh, local New England ingredients.