We heard the first inkling about it about it a year ago, but now Tony Gemignani’s latest project Capo’s (641 Vallejo Street) is set to open in two weeks in the former Pulcinella space. What we know so far is that there was a significant buildout, and a mid-twentieth-century feel to the design, and Gemignani is billing it as a Chicago-style pizzeria and Italian dinner house. Chicago-style deep dish is of course the only style of pizza Gemignani doesn’t already make, with his extensive menu of seven pizza types at Tony’s Pizza Napoletana including New York-style coal-fired pizza, also served at his Slice House. At Capo’s, there will be a full bar, and a whiskey-based cocktail program with a focus on Old Fashioneds. The grand opening is set for November 16, with a couple soft-opening events prior, and we should have some menus and photos for you soon. [Earlier] Update: The opening menu is here and here, featuring pizzas in that can be ordered in one of four Chicago styles: deep dish, cast-iron pan, stuffed, or cracker thin. There’s one named for gangster “Big Jim” Colosimo featuring lots of meat that clocks in at $35 for stuffed.