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O N T A R I O March 2016 | Vol. 31 | No. 2
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OTTAWA CHEF WINS SECOND CCC TITLE
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C O V E R A G E
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HOSPITALITY UNLEASHED
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FEATURE: HEALTH CARE REPORT FEEDING THE AGING POPULATION
Massimo Capra brings it home The longtime Mississauga, Ont., resident to open Capra’s Kitchen Capra and his wife Rosa had been looking for a place near their Lorne Park home. “We saw several different spots and we couldn’t make MISSISSAUGA, Ont. – Chef Massimo Capra a deal with anybody,” said Capra, who used to is poised to return a longstanding Mississauga, frequent the former businesses in what will become Capra’s Kitchen. When the space came Ont., restaurant space to its glory days. Capra took over the Clarkson Village loca- up for sale again, the price was finally right for tion, which used to house La Felicita restaurant the existing structure. The process moved quickly and Capra took and bakery and then Villa La Bella, on Dec. 1 and opened in less than two weeks with a possession sooner than he would have liked. Since he didn’t want the building to sit empty brunch and lunch menu. “I knew this place and everybody else in this awaiting construction and design over the town knew La Felicita as being a bakery and res- Christmas season, Capra put together a menu taurant where people would do events and par- and operated through February until ready to start renovations. ties. Everybody’s been here,” said Capra. Capra plans to reopen in June with about “It’s a great space. I love the plaza; it’s a different style of plaza from what is out there 100 seats. When the patio reopens, it will seat another 30 to 40 guests. normally.” Capra’s wife Rosa will be involved with the The Mississauga resident separated from his downtown Toronto restaurant last year after 18 decor with Oakville-based Strickland Mateljin years with Mistura. He spent the summer doing Design and Architecture. “I design the kitchen, though,” said Capra, events and in Qatar at his airport restaurant. “Busy as I was, the idea of being just a trav- adding the new restaurant will be modern and elling chef going around, doing events and do- urban with natural materials. APPROVAL REQUIRED “It’s going to be very pleasant and very aping the dog and pony show, is not my cup of the enclosed proof is sent for your approval. We will not proceed with the job until the proof is returned. proachable;CHECK I want warmth,” he said. tea,” said Capra. “Everybody knows DO NOTme GIVEfrom VERBAL INSTRUCTIONS. CAREFULLY! Beyond this point we cannot accept responsibility for any errors. alterations (other than typoerrors) will be I’ve charged extra. Mark proof “OK” or “OK with corrections” as the case may “What I would like to do here is turn this TV and public appearances, butgraphical in reality, be, signing your name so we may know that the proof reached the proper authority. place into a casual Italian eatery with gourmet been cooking for 40 years and I like cooking.” By Kristen Smith, Managing Editor
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pizzas and pastas and takeout food and prepared meals for home,” Capra said. “I would like to have a small selection of wines and I have to try and keep it very affordable; I don’t want to hit the high-end market in this area,” he said. “There are enough restaurants here to do high-end and they do a fantastic job. I just want to insert myself in a spot that
I don’t find there are enough representations.” Capra’s Kitchen won’t be a special occasion-only restaurant and the Italian-born chef doesn’t want to be pigeonholed. “I want to make food that everybody will enjoy; I want to have the freedom,” he said. “I want to bring something that is a little bit more approachable.”
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