10 Foods Al Capone Secretly Loved

Al Capone’s reputation as one of history’s most notorious mob bosses often overshadows the fact that he had a serious love of food. Known for throwing lavish parties and feeding both friends and associates, he enjoyed meals that reflected his Italian heritage as well as his taste for extravagance. His dining table was filled with everything from simple, comforting dishes to indulgent showpieces meant to impress. Behind the headlines, Capone’s appetite revealed a man who valued tradition, excess, and the joy of sharing food.

1. Spaghetti with Meatballs

Capone’s Italian roots guaranteed that pasta was a centerpiece of his meals, and spaghetti with meatballs was a favorite. He liked big plates piled high, the sauce rich and slow-simmered with garlic, onions, and herbs. It wasn’t just comfort food; it was a reminder of family and tradition. When hosting dinners, Capone often served pasta first, setting the tone for feasts that could last hours. Spaghetti and meatballs became more than a dish for him; it was a symbol of heritage and hospitality.

2. Italian Beef Sandwiches

Chicago’s Italian beef sandwich was both a local classic and a Capone indulgence. Thin-sliced beef soaked in savory juices, tucked into crusty bread, and topped with peppers made for a messy but flavorful bite. It was filling enough for a mob boss on the move, yet casual enough for gatherings with friends and associates. The sandwich reflected Capone’s lifestyle perfectly: bold, hearty, and tied to the city that defined him. It was food with personality, and it mirrored his own reputation.

3. Oysters Rockefeller

Capone’s taste for extravagance was clear in dishes like oysters Rockefeller. Baked with herbs, butter, and breadcrumbs, they weren’t just about flavor but also prestige. Serving them at dinners added flair, showing guests he could provide the finest food. They brought sophistication to the table while indulging his appetite for richness. For Capone, oysters weren’t a quiet treat; they were a declaration of success, a way to combine dining with showmanship. This dish reflected his love for both indulgence and display.

4. Veal Parmesan

Veal Parmesan was one of Capone’s ultimate comfort foods, blending tradition with indulgence. Breaded veal cutlets, fried golden, smothered in tomato sauce, and topped with melted cheese created a dish that was bold and filling. Paired with pasta, it became a centerpiece of many dinners. It spoke to his Italian-American roots while also satisfying his love of rich, layered flavors. Veal Parmesan represented the kind of food he could enjoy with family or serve with pride at lavish banquets, blending heritage and luxury.

5. Lobster Tail

For Capone, lobster tail was more than food; it was a statement. Broiled or steamed, served with butter on the side, lobster captured the essence of fine dining. Its presence at his table symbolized wealth and power, showing guests that no expense was spared. Beyond appearances, Capone enjoyed the sweet, tender meat and the sense of indulgence it offered. It was the kind of meal that brought together his appreciation for taste and his desire to flaunt success.

6. Steak and Potatoes

Classic steak and potatoes made regular appearances at Capone’s table. He favored thick cuts like ribeye or porterhouse, seared to perfection, often paired with mashed or roasted potatoes. It was a no-nonsense meal, hearty and satisfying, after days spent handling business. Though simple compared to his other favorites, steak symbolized strength, luxury, and familiarity all at once. It was food that filled him up, grounded him, and yet still carried an air of indulgence that fit the larger-than-life lifestyle he lived.

7. Prohibition-Era Cocktails with Finger Foods

Capone’s empire was built during Prohibition, so cocktails were inseparable from his lifestyle. He enjoyed them with finger foods like deviled eggs, cured meats, olives, and cheeses. These snacks kept guests satisfied as the liquor flowed at his gatherings. Serving them together was practical yet indulgent, blending convenience with excess. The pairings reflected Capone’s love for entertaining, creating an atmosphere where food and drink became tools for building influence. For him, it wasn’t just dining; it was part of the business of power.

8. Gnocchi with Red Sauce

Soft, pillowy gnocchi tossed in red sauce was another Capone favorite. The dish brought together his Italian heritage and love for hearty meals. Topped with Parmesan and served with wine, gnocchi was comforting yet refined. It was food that reminded him of family dinners but also fit the grandeur of his gatherings. For Capone, gnocchi carried personal meaning, connecting him to tradition while still giving him the chance to indulge in flavors that matched his appetite for excess and celebration.

9. Ice Cream Sundaes

Capone’s appetite wasn’t limited to savory foods; he had a weakness for sweets. Ice cream sundaes, piled high with sauces, whipped cream, and nuts, were among his favorites. They offered playful indulgence after a heavy meal and softened his tough image. For someone known for ruthlessness, a sundae showed his lighter side. He enjoyed them both privately and at parties, proving that even mob bosses craved simple joys. Ice cream sundaes became a small but memorable part of his dining habits.

10. Homemade Bread

Despite his love of luxury, Capone appreciated the basics, and fresh bread was one of them. He liked loaves with a crisp crust and soft interior, perfect for sopping up sauces or eating warm with butter. Bread represented comfort and connection to his upbringing, balancing out the indulgent dishes he often served. It was a reminder that even amidst lavish spreads, simple foods mattered. Homemade bread tied him back to tradition, grounding him while still being an essential part of nearly every meal.