18 Oct 9th-Oct 15th, 2025 phoenixnewtimes.com PHOENIX NEW TIMES | NEWS | FEATURE | FOOD & DRINK | ARTS & CULTURE | MUSIC | CONCERTS | CANNABIS | Neighborhood Favorite This Tempe gem is the neighbor you wish you had. BY TIRION BOAN I f you want to enjoy the riches served at Bar Capri in Tempe, it’s crucial to make a reservation. The small restaurant and bar, along with the surrounding parking lot, fill up fast. It’s easy to see why. Bar Capri opened in March, starting with drinks and snacks, and slowly rolling out its full menu. The concept comes from the owners of Freely Taproom & Kitchen, a casual pub right next door. The two concepts are totally different, but both draw a crowd. As you settle into a curved wooden chair, bar stool or cute, two-seater booth at Bar Capri, the little details come into focus. The cutlery isn’t standard and plain, but deco- rated and delicate with a vintage flair. The filigree-style metal matches gold candela- bras and frames hung around the restau- rant, which pop against forest green walls. Warm lighting reflects off the textured cream ceiling tiles. A low brick archway curves above the front window, all of which help make the space exceptionally cozy and feel like it belongs far beyond a Tempe strip mall. Despite its place-specific name, Bar Capri’s menu draws inspiration from around Italy and beyond. We suggest starting with a cocktail. Take a tropical turn with a classic Mai Tai, or opt for the Lost In Tokyo, made with Japanese gin, plum sake and yuzu. The Oaxacan Negroni with chocolate truffle bitters and the Nutcase, a frothy sip made with coconut rum, elderflower, pine- apple, lime and egg whites, were standout sips. These tipples are perfect for savoring as you peruse the menu and pick an appetizer. The burrata is a great option for a group, as the creamy cheese comes with plenty of toasted bread. The arrancini are also destined to be shared. Five fried rice balls are arranged on a cake plate, surrounding a well of rich tomato sauce. At first glance, the crispy crust looks dark. But one bite into the arrancini, the reason becomes clear. The rice is cooked with tomato, which dyes the whole mixture a light red. Along with a stronger color, this also imparts richness and extra flavor to the satisfying starter. Here, the bar’s connection to the care- fully considered taproom next door becomes obvious. The list isn’t huge, but it’s packed with unusual and intriguing options. Order a glass of rosé, and you’ll have five different bottles to choose from. The reds span cabernets and zinfandels from Sonoma and Napa, along with bottles from Tuscany and Veneto, including Borrigiano and Valpolicella. >> p 20 Small details are a big part of the experience at Bar Capri, such as the logo printed on top of the cocktails. (Tirion Boan) ▼ Food & Drink
