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Capp’s: Classic breakfasts, lunches and dinners served open ‘til close

Don’t let the sign on the building fool you. Cappuccino may be the sign on the building’s front, but fear not, you’ve arrived at Capp’s. 

“We’re Capp’s on the inside, Cappuccino on the outside,” said Capp’s owner Alysia Creacy. “We changed the name because most people thought we were just a breakfast and coffee house, which we were when we started out. But we serve breakfast, lunch and dinner. So, to better reflect that we changed our name. We just haven’t changed the sign out front yet.”

With the onset of COVID-19, Capps has made another change. Breakfast, lunch and dinner are available anytime the doors are open, which are now from 7 a.m. to 2 p.m., except on Friday when the hours are extended to 7 p.m. 

Friday’s are one of the best times to cruise on over for dinner, especially if you’re a classic car fan. For the past seven years, classic car groups have met at Capp’s.

Owner of Capp's
Capp’s owner Alysia Creacy welcomes guests with scratch-made classics.
(Suzanne Corbett photo)

“This summer we started having a car hop on the parking lot every other Friday night. So, there’s even more classic cars out there. I love these old cars, I should have been born in the 1950s,” Creacy said showing off a large painting in the dining room depicting  Capp’s parking lot filled with classic cars. “This is what my parking lot looks like on those nights.” 

A different type of classic fills Capp’s menu – home-style dishes made from scratch, including scrumptious desserts.

“Coconut cream pie is costumer favorite. It doesn’t stay in the pastry case long,” said Creacy, who does all of the baking herself. Her repertoire includes pies, scones, cinnamon rolls, gooey butter cakes, muffins and brownies. 

Biscuits, another home-baked specialty, is used to build Capp’s Big Biscuit Breakfast. A generous plate featuring a big fluffy biscuit topped with sausage patties, fried eggs, American cheese and gravy. If your appetite is a little smaller, downsize to a plate of Biscuits with Sausage Gravy made with whole milk and sausage drippings. Order it with either two or three biscuits, according to how hungry you are.

Other standouts include homemade Buttermilk Pancakes, Sourdough French Toast and Belgian Waffles. Let’s not forget the henhouse classic – eggs, prepared anyway you want, including three varieties of Eggs Benedict. Traditional egg plates arrive with a choice of bacon, sausage, ham steak or the rarest of treats, Corned Beef Hash.  

“Not too many places have corned beef hash. We make ours from the corned beef we cook for our Reuben Sandwiches,” Creacy said. “Customers love our Reubens and they tell me we have the best Cuban around.” 

The Reuben and Cuban are counted among the 19 different sandwiches on Capp’s menu. Add to the tally 12 burgers, four wraps and seven different kinds of salads. Pair any of those with an appetizer ranging from pub grub favorites such as onion rings and toasted ravioli to unexpected offerings such as guacamole bites (guac-stuffed won tons) and perogies. Capp’s perogies are Polish delicacies that resemble pot stickers but are stuffed with potato and cheese then deep fried and served with sauce on the side.  

For dinner, it’s homestyle plates your grandma would be proud to serve. Meatloaf, Hand-Battered Catfish, Country Fried Steak or Open-Faced Roast. 

Don’t forget the coffee. With a name like Capp’s you can bet on getting a prefect Cup of Joe.  

“Nobody else has our bean. Chauvin blends and roasts our beans just for us,” Creacy said. “It’s what we use to make all the lattes, espresso shots and frozen and blended ice drinks. And of course, the cappuccino.” 


1365 Hwy. K • O’Fallon • www.cappsrestaurant.com (636) 980-2326

Hours: 7 a.m.-2 p.m., Saturday-Thursday; 7 a.m.-7 p.m., Fridays

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