In this Bar Rescue episode, Jon Taffer visits Capo’s Restaurant and Speakeasy in Las Vegas, Nevada.
Capo’s is owned by Nico Santucci.
He opened the restaurant after relocating from Chicago in 2002.
Nico has extensive experience of running a family restaurant under his belt.
Things started very well and the restaurant was popular because it was unique.
They thrived for two decades and was making up to $5million a year.
Dominick is Nico’s brother and helps him out as a manger.
Capo’s did up to 300 covers a night and had four bartenders behind the bar.
They were forced to close their doors for the first time due to state restrictions.
After six months they reopened and Nico had to reduce the number of bar staff.
Nico's mother sadly died during the pandemic.
He had a throat tumour removed, which he is still recovering from.
The staff struggled to keep things together with Nico taking care of himself.
The restaurant is popular to Las Vegas locals and Jon used to live in Vegas with his wife.
Jon recons the bar with expert chef Jason Santos and food blogger Lindsay Stewart.
They both enter the bar to spy on its services while Jon is at the command centre.
Inside the bar is in disrepair and they see Nico sat at the bar.
There is also doorman Ziggy and general manager Dominick.
The floor manager is Janeen and the bartenders are Fabiola and Geri.
The spies ring the door bell and are let in and are shown a QR code to use the menus.
They order the half pound meat balls, an old-fashioned cocktail and a recommended chianti.
The drinks come and Jason is not impressed by the chianti.
They ask how long the wine has been open and they cannot tell.
They order pasta and say it is home made all while Nico is sitting doing nothing.
The meatball is too dense and dry and the salad is wilted.
No one can tell Jason why the salad is brown.
Nico gets angry at the feedback, gets in Jason’s face and Jon has to come in to end it.
Jon takes Dominick and Nico to the side and shows them all of the issues.
He shows them the chipped paint, the bad wine, the dirty stoves and the broken furniture.
Jon knows all about Nico’s trouble and wants him to be angry at how bad things are so he can respond and do better.
Nico gets emotional and says Jon reminds him of his late father.
The next day, Jon comes in to meet Nico and his brother.
He calls them out on the money they made but never took care of their physical space.
Jon is not liking bar entry way but they argue the doorman is the main attraction.
Jon meets with the rest of the staff and highlights the dated interior.
He says this is the best opportunity to remodel, to prepare for people coming back.
The bartender disagrees that the wine was stale as they go through a lot of bottles daily.
She still could not say when the bottle was opened.
Jon introduces his experts, expert mixologist Nancy Santiago and expert chef Jason.
Jason trains the chef and owners on making meatballs served on garlic buttered baguettes, a twist on a meatball sub.
Nico is feeling down as his throat is getting to him and has to excuse himself to leave the staff to do the stress test with Dominick.
Nancy teaches the bartenders a Godfather cocktail with attitude.
Dominick gets the staff amped and the doors are opened for the stress test.
Fabiola does great from the start and upsells the Godfather.
The wine they serve tastes bad and must be tossed.
In the kitchen they are slow and make some mistakes.
The bar is slow and some drinks are ready but the order is not complete.
They are left standing for too long and have to be tossed.
Food is returned to the kitchen because it is raw in the middle.
They find out the heater and the steamer are not working properly.
The bartenders are not as capable as they thought they were.
The chef is good but has bad equipment to work with.
Dominick still thinks they are doing good.
Jon points out he cannot make any drinks or any food items on the menu so he will be trained the next day.
They have seen enough and shut the bar down.
The next day training continues.
Nancy trains them on efficiency and consistency with making Italian themed spins on traditional drinks.
Dominick is trained on the recipes and he is great at it.
Jason takes the chef through making home made pasta with a brand new pasta maker from Pasta Biz.
Their bar is then renovated over two days and the staff are gathered at night for the reveal and Nico is present.
The name has been kept the same.
The exterior has been brightened with white and red that pops against the dark background.
Inside the furnishings have been updated with brighter reds and luxurious blacks.
There are three Habour Touch POS systems with tablets.
There is Pathspot scanner for hygiene and a Bluezone system for pathogen removal from the air.
There is a a CO system to disinfect and chill glasses.
Standard Restaurant Supply gave all the tools they have in the kitchen.
The staff are excited and prepare to open, while Carrot Top comes in to show support for Nico.
Soon customers are let in for the relaunch.
The kitchen is doing amazing with great food going out.
The bartenders are confident and doing better.
Jon asks Dominick to make him a godfather and he does well.
The customers love the changes, the new food and drink and the ambience.
Jon is confident Capo’s is ready to receive the opening economy.
What Happened Next at Capo’s Restaurant and Speakeasy?
Capo’s Restaurant and Speakeasy is open.
Reviews are mostly positive with praise for the atmosphere, food and service.
Some visitors have complaints about the prices.
Click for more Bar Rescues
Next episode - Cork and Thorn
Previous episode - Paradise Cantina
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