Displaying all articles tagged:

Josh Capon

  1. Coming Soon
    John McDonald Opening Steakhouse and Oyster Bar in Former Veselka Bowery SpaceThe restaurateur stakes out an East Village spot for steaks.
  2. Chef Cleanse
    Chef Cleanse: Josh Capon’s Delirious, Emotional AwakeningAnd constipation.
  3. What to Eat
    B&B&B: Burger & Barrel Starts Brunch This WeekendA look at the new menu.
  4. What to Eat
    Man Shaves White Truffles on Meat Patty, Burger Bloggers Go CrazyIs Burger & Barrel’s white-truffle burger the latest “It” burger?
  5. Openings
    Lure’s New Winepub, Burger & Barrel, Fully Opened for Lunch, Brunch, andA look at the space, the menu, and the sandwich specials.
  6. Mediavore
    Michael Voltaggio Denied Fish Tacos in San Diego; Martha Stewart Eats MalaysiaThe Top Chef winner doesn’t have sufficient ID, while the business maven eats a lot on a recent trip.
  7. TV Land
    Josh Capon Is Lured Into Reality TVThe Lure chef will save a Montclair bar on ‘On the Rocks.’
  8. Empire Building
    John McDonald Eyeing Centovino SpaceHe plans a burger-and-wine restaurant, we hear.
  9. Home Cooking
    Video: GAME DAY With Lure’s Josh CaponWhy Josh Capon has a “no wives” rule at his Super Bowl parties.
  10. Slideshow
    First Look at Bill’s Bar and Burger, Serving ‘the Best Hamburger inA first look at the space, the menu, and a burger that’s already receiving accolades from critics and chefs.
  11. New York Wine and Food Festival
    Prime Beef: Scenes From the Burger BashA look at the burgers from Friday night’s competition in Brooklyn, featuring Michael Psilakis, Rachael Ray, and Katie Lee.
  12. Openings
    Serge Becker and Team Lure Will Revamp Chinatown BrasserieA new restaurant is expected to open.
  13. The Annotated Dish
    Lure Fishbar’s Scallop Appetizer Makes the End of Summer EdibleLure Fishbar is rarely on anyone’s list of the city’s top seafood restaurants, and we always wondered why not. Chef Josh Capon’s end-of-summer appetizer of scallops and slab bacon just reinforces Lure’s strengths. “Even at the worst catering event in the world, scallops and bacon are good. To me they’re just good eating,” the salty chef says. “Our version is nothing too froufrou. But it’s a good plate, with a little bit of everything, and you should try to see if you can get it all in one bite.” Done and done. As always, mouse over the different elements to see them described in the chef’s own words.
  14. What to Eat Tonight
    Copper River Salmon and Spring Vegetables Come Together, Briefly, at Lure Alaska’s Copper River is home to some of the most prized wild salmon, but they only come our way for a few brief weeks. The one being served (for $32) tonight at Lure Fishbar couldn’t be more basic. Chef Josh Capon grills the fish very simply, and then plates it with plump, earthy morels, crispy peas, and asparagus. “Copper River salmon is truly the king of all salmon,” says Capon. “They are the oldest wild-salmon species caught today. And due to their long swim upriver, they have a very high fat content, because they store a lot of fat to make the trip. It has a much sweeter flesh that almost melts when it cooked.” Which is one reason Capon barely cooks it, getting out of the way as much as possible so as to let its extraordinary flavor come through.