Browse RestaurantsCaprice Bistro

Caprice BistroWilmington, NC

French$30 and under

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Open Wed-Mon, closed Tues. Reservations recommended; table times limited to 2 hours max. Please call the restaurant directly for reservations of parties over 4 guests. Online orders can be placed from our website; limited daily availability. There is a parking deck one block away on Market Street, between Front Street and Second Street. There is also paid street parking (free after 6:30pm and all day Sundays)....Thierry & Patricia Moity previously owned Patou Bistro in Charlotte, NC & Cafe de Bruxelles in NYC. Chef Thierry has been cooking since age 13 in some of the finest restaurants in Europe & USA. His cuisine is influenced by many traditions; Patricia comes from the northern part of France near the Belgium border, while Thierry's origins are deeply rooted in the central provinces of the country. According to Chef Thierry, “I want everyone to feel welcome in my restaurant. We are working against the stereotype that French food must be intimidating and expensive.”

Experiences at Caprice Bistro

  • Reservation

    Standard Reservation

    Open Wed-Mon, closed Tues. Reservations recommended; table times limited to 2 hours max. Please call the restaurant directly for reservations of parties over 4 guests. Online orders can be placed from our website; limited daily availability. There is a parking deck one block away on Market Street, between Front Street and Second Street. There is also paid street parking (free after 6:30pm and all day Sundays)....Thierry & Patricia Moity previously owned Patou Bistro in Charlotte, NC & Cafe de Bruxelles in NYC. Chef Thierry has been cooking since age 13 in some of the finest restaurants in Europe & USA. His cuisine is influenced by many traditions; Patricia comes from the northern part of France near the Belgium border, while Thierry's origins are deeply rooted in the central provinces of the country. According to Chef Thierry, “I want everyone to feel welcome in my restaurant. We are working against the stereotype that French food must be intimidating and expensive.”