Monday, May 9, 7:00 pm
Members $100, guests $125

To some, the word “capon” suggests poultry raised to be more flavorful, tender, and juicy than ordinary chicken. Since Lure Fishbar opened in SoHo with executive chef Josh Capon, however, the word has come to mean fresh, innovative seafood to New York City foodies. Lure Fishbar embodies modern seafood dining in both menu and design; the interior of the dining room channels a nautical feel with sloped ceilings, porthole windows, and teak paneling. “Under the guidance of executive chef Josh Capon, it’s a fantasy journey that’s well served by the restaurant’s cooking,” wrote Brad Goldfarb of Interview. “We have incredible access to some of the freshest fish possible, and this allows us to bring some pretty exciting and unique seafood to the table,” says Capon. Hal Rubenstein of New York magazine agreed, writing of the food’s “adventurous spirit.”

After graduating from Johnson and Wales University, Capon traveled overseas to work in various restaurants in France, Italy, Germany, and Spain. Upon returning to New York, he worked in some of the most respected kitchens in the city, including Aureole, the Lenox Room, Park Avenue Cafe, and Matthew’s. At Matthew’s, Capon’s talent was quickly recognized by chef Matthew Kenney, who brought the young chef to work at the popular SoHo hot spot Canteen as executive chef. In the fall of 2004, when Lure Fishbar opened in place of Canteen, Capon remained executive chef, working with consulting chef Greg Brainin to develop menus that offer an array of en vogue specialties like crudo, along with classic seafood favorites like steamed lobster.

Since Lure Fishbar’s opening, Capon has been hit with a tidal wave of praise. “Josh Capon’s menu wows the crowd without pandering to it,” wrote Steve Cuozzo of the New York Post. “This is serious seafood, grilled and steamed and roasted with skill, and inflected with kaleidoscope accents.”

We agree—when it comes to seafood, Capon’s no spring chicken.