Josh Capon is the kind of chef that you want to hang out with and recruit on your party squad.
The Executive Chef/Partner behind some of our favorite restaurants including Lure Fishbar (NYC + Miami), B&B Winepub, El Toro Blanco and Bowery Meat Company, in addition to Bash Burger at Citi Field, certainly keeps himself busy as the man with the plan.
Part of his recipe for success is certainly having fun as you often find him smiling or posing with guests (typically with huge slabs of meat) at his spots around town, also no surprise that he was a fraternity guy at the University of Maryland.
Training with luminaries such as Charlie Palmer, Matthew Kenney, David Burke, and Gray Kunz, he clearly has serious culinary chops to pair with his sense of humor. While his outgoing personality makes him a regular on television shows including Spike TV’s Frankenfood, The Chew, Rachael Ray Show, CBS Early Show, TODAY and Food Network.
Capon shows no signs of slowing anytime soon. So without further ado, let’s go…
Drinking With Josh Capon
State your name and title for the record.
Josh Capon, Executive Chef/Partner Mercer Street Hospitality.
How did you get started in the biz?
My first job was at my local bakery Pomona Hot Bagels & Bakery, which is where I gained 20 pounds that I never lost. From there I went on to become a dishwasher, busboy and line cook and then never looked back.
What is your current go-to drink order?
1942 (Don Julio) on the rocks.
Do you drink coffee or tea?
No coffee. Occasionally I will drink a hot tea with lemon honey when I’m not feeling well and my throat hurts.
What is your hangover remedy?
Bacon egg and cheese with a glass of fresh squeezed OJ. Depending on how hungover I am I will not only eat the bacon egg and cheese with a glass of OJ, but I’ll add on a side of blueberry pancakes and a glass of ice cold milk.
You have some amazing and iconic restaurants in NYC, but outside of those, what is your favorite for late night eats after enjoying one (or 5) drinks?
Late night I always hit up Korea town and Chinatown. Some favorites are: New Wonjo in Koreatown, Great NY Noodletown in Chinatown and Blue Ribbon is always a safe bet (open until 2am).
What’s your suggestion to pair with your drool-worthy steaks at Bowery Meat Company?
There is no wrong answers on this one! You can go with a big bold glass of red wine, a cold beer or a whiskey or tequila. Those steaks are so good it doesn’t matter what you drink with it.
What’s your vacation drink?
“If you like Piña Coladas and getting caught in the rain. If you´re not into yoga, if you have half a brain. If you like making love at midnight, in the dunes of the cape. I’m the love that you’ve looked for, write to me, and escape” *sung to the tune of “Escape” by Rupert Holmes* Piña Colada!
What was your first boozy drink experience?
A cold beer at 17-years old in the backyard when my parents were away.
What is your very last sip death row drink?
There will be no last sip of anything. More like a big fat swig (or half of a bottle) of Dom Perignon or tequila to celebrate the grand life I led.
Favorite NYC Hospitality Venue suggestions for: Taking out-of-towners for cocktails for an “Only in NYC” experience?
Grand Banks.
Romantic “let’s get it on” date night?
Marea.
A classic dive bar night?
Ulysses.
Super craft cocktails?
Pegu Club.
El Toro Blanco is a favorite in the summertime. What is your favorite cocktail on that list?
Raspberry Sangria.
If you could have drinks with anyone dead, alive or fictional, who would it be and what would you both be drinking?
Robert Plant. Drinking a tequila. It kind of already happened one late night at Lure after his performance a Brooklyn Bowl.
Who is the best drinking buddy for a wild night out?
Chris Santos from Beauty + Essex and The Stanton Social. You better be ready and hold on tight.
Special bar shout out that is blowing your mind with their beverage programs?
Sweet Liberty in Miami.
What do you look for in a bartender to work in your family of restaurants?
They have to have hospitality in their blood along with a great personality and be able to mix a mean
drink.
Any advice for aspiring young guns wanting to break into the industry?
They need to understand the liquors before you try and mix them. Get a solid foundation and learn the
basics, walk before you can run.
Spill it …. shameless plug what are you working on right now that you are excited about?
My new outdoor kitchen in Jersey and Bash Burger at Citi Field!
Social Call, where can Thirsty readers keep up with your adventures on social media?
Instagram: @chefcapon
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