Issimo and Matto executive chef Enzo Carbone has developed a sterling reputation in Shanghai for his authentic Neapolitan style pizzas. Now he's applying that expertise to steaks and chops at Capo. The centerpiece of the restaurant is a twin oven constructed with imported brick and mortar by an Italian artisan and his apprentice son. Cuts of meat are placed on small cast iron grills, shoved into the oven, and come out with a layer of smoky char that seals in the juices. In addition to steaks and pizzas there is a crudo bar serving freshly-shucked oysters and other premium shelfish. The menu also offers a vast selection unique antipasti like roasted bone marrow as well as homemade pastas.