Capishe’s Dilworth spot is getting a serious Italian remix. Raffaele and Madison Patrizi, the husband-and-wife team behind Mano Bella, have taken ownership of the Morehead Street restaurant and plan to flip it into a new Italian concept early this summer. They say the updated spot will hold onto Capishe’s fast-casual vibe while weaving in the Roman roots and handmade pasta focus that built Mano Bella’s following. In the meantime, Capishe will stay open as usual while the Patrizis use the larger space to ramp up production and quietly test-drive new menu ideas.
As reported by What Now Charlotte, Madison Patrizi explained that the forthcoming concept will be similar in spirit to Capishe but will pull more directly from her husband’s experience growing up in Rome and from their existing Mano Bella operations. What Now Charlotte also notes that the team is aiming for an early summer transition and is exploring possibilities for a larger production facility while Capishe continues its regular service.
Mano Bella's growth and production capacity
Mano Bella has moved from farmers market pop-ups to multiple storefronts and a growing product line that reaches both retail and market shoppers. As QC Life reported, the operation turned out more than 40,000 pounds of fresh and dried pasta last year. Coverage from Unpretentious Palate detailed how Mano Bella’s expansion into Market at 7th Street boosted its on-site production capacity, setting the stage for even more output.
What Capishe offers now
Right now, Capishe runs as a fast-casual Italian kitchen known for wood-fired pizzas, handmade pastas and gelato in its Morehead Street location. The restaurant’s own site lays out the current menu, operating hours and catering options, as listed by Capishe.
Timeline and what to expect
The Patrizis say they will keep made-from-scratch cooking and local sourcing at the center of the new concept, and they plan to retain the “show the process” element that is a hallmark of Mano Bella. According to Mano Bella Artisan Foods, the Capishe space will double as increased production room while the team works through details for a larger production facility.
For now, Capishe remains open, and the Patrizis say they will share more specifics on the menu and timing as plans come together. Early summer is still the target for the relaunch, which is expected to blend Capishe’s quick-serve model with Mano Bella’s pasta-focused craft.
