Judging by the number of house recipes on their menu, the only shortcut that the Capurro family believe in is the fishing line that hooks their daily specials. A permit allows for the chefs to purchase fresh seafood directly from the local fishing fleet. Pasta—from from linguine with salmon to crab carbonara—provides a bed for recently netted morsels, just as discs of hand-tossed pizza dough cushion toppings of california black mussels and italian sausage. Those who prefer uninterrupted bites of seafood can indulge in a whole or half-portion of dungeness crab, served woodstone-roasted with a white-wine-garlic sauce. Signature touches typify even the fish and chips staple: Capurro's cod is battered in local anchor steam beer before being served with house made tartar sauce and fresh cut fries.

The Capurro family, which comprises much of the restaurant staff under patriarch Paul, has perfected these entrees over 70 years in business. A special permit allows Capurro's to purchase crab directly from the local fishing fleet, ensuring their seafood is as fresh as it gets. Their convivial spirit and commitment to cooking fresh, locally caught seafood still unflaggingly defines the venue. Though their kitchen embraces San Francisco traditions, such as hearty crab cioppino, it also preps more modern oceanic eats, including fish tacos and jumbo shrimp crostini.