What Do Bankers Eat? Chef Josh Capone of The Exchange Knows

On Wall Street there is a new chef in town: Josh Capone, who has come from the East Coast to take over the kitchen at The Exchange. Haven’t heard of this restaurant? Formerly known as SHO Shaun Hergatt, the name naturally had to be amended with the regime change. The décor remains the same, but the menu has changed to reflect what Capone calls “San Francisco sensibilities.” Meaning: you will find their dinner prix fixe to consist of local and season ingredients like their current dishes including beet salad, butter roasted hake with artichoke and caramelized veggies, and chicken on the bone in a roasted garlic broth. I caught up with Capone to find out what he was bringing to The Exchange and to finally learn, what do bankers eat?

So, what do bankers like to eat? 
A banker, as in Nothing But Trouble, a/k/a the worst movie ever? Well, bankers like meat, meat, meat, meat, and tuna.

Do you find working at The Exchange and dealing with the Wall Street crowd is different from your last job in San Francisco? 
No, a cook’s life is the same no matter where you work or whom you cook for.

Why did you decide to switch coasts? 
To lose three hours of my life. Actually, my girlfriend got a great job offer so here we are.

What kinds of dishes help relieve stress? 
For me anything with bread. For guests, anything rich and familiar.

What new ideas are you bringing to the kitchen at The Exchange?  
I am bringing back the old school, large meat roasts, big portions, and food that looks and tastes like food—meaning, no thermal reversible gels. 

The Financial District is known to be a bit lacking in places to eat, what do you think makes The Exchange successful?
We do great food at a great price. With the exception of those newer restaurants near the World Financial Center, food in the financial district falls into two categories, bad take-out and bar food, or steak houses. 

What does The Exchange bring to the area?
With the exception of Wall and Water, there is no sense of what The Exchange brings to the neighborhood.  I developed a menu that has a decided San Francisco sensibility while emphasizing seasonality and locale, and I managed to do this at reasonable prices. Our overall experience along with our wine list presents a great value, and when you walk out of the elevator onto the second floor, Wall Street truly feels miles and miles away. It really is a much-needed escape. 

If your cuisine was a business tycoon, who would it most resemble?  
Rockefeller for world domination!  Or Bill Gates, because we [the food at the restaurant] are forward thinking, sensitive to the masses, but still very creative.

Lure Team Continues to Bait People In With New Mexican Joint

Jumping the boat, but not their boat-shaped restaurant, the folks behind Lure Fishbar and Burger & Barrel have caught on to the Mexican trend that has swept the city. Enter El Toro Blanco, which opened yesterday in the West Village.

The soft orange light, concrete floors, warm wood furniture, cool tiled walls, and deep, half moon-shaped booths give the new joint a sleek, Mad Men-meets-Spanish-lunchroom vibe. However, the sliver of a shiny, black-topped bar in one corner brings the décor to the modern world, and the list of over 75 tequilas and mezcals puts it right on par with other Mexican bars around like Mayahuel, Viktor & Spoils, and Empellon Cocina.

Of course, El Toro Blanco doesn’t stop at drinks. They offer an array of pan-Mexican dishes executed by head chef Josh Capon and consulting chef Scott Lindquist, including Lobster Puerto Nuevo, tuna tartare tacos, Salmon Parillada, and their Sonoran Cheese Crisp, which is made with Mexican cheese, poblano rajas, roasted tomato, and epazote. They also have a guacamole bar and are cooking up a whole roasted goat wrapped in banana leaf that gets slow roasted for six hours and that, according to their website, may become the Sunday special.

Based on chef Josh Capon’s track record, the success of Lure Fishbar, and the photos they have posted of the dishes, all of El Toro Blanco looks pretty special, Sunday or no. 

Industry Insiders: Chris Santos, Stanton Street Star

Chris Santos of the Stanton Social on his love of dives, Apothéke owner Heather Tierney, and why thinking too much detracts from dining.

Where do you go out? Well, I’m kind of a dive bar kinda guy both in drinking and for eating. I mean, I obviously enjoy a good Jean Georges or Per Se as much as the next guy, but I like sort of the hole in the wall-y kind of places. One I really love a lot is in Brooklyn. It’s called Franny’s. It’s on Flatbush Avenue in Brooklyn. A really simple rustic Italian, you know, wood-coal pizza and great appetizers and a beautiful garden in the back. On the outskirts of Park Slope basically, near the Manhattan Bridge. I’m a big fan of Back Forty, which is a small little bistro on 12th Street and Avenue B that does just a really outrageous burger and great roast chicken, and you know, simple crispy nuggets and simple, simple rustic comfort food. I’m a sucker for Strip House on 12th and University. It’s like my favorite steakhouse in the city. There’s a lot of crushed red velvet, bordello-y kind of vibe. And they’ve got great wine, and their steaks are, bam! They do a great job with their steak sauce. I go there monthly.

What do you do at Stanton Social? My title is executive chef and owner. My day-to-day life is hectic right now … in addition to this we are trying to get another restaurant together. I am working on the Stanton Social Cookbook. I am consulting for a restaurant group that’s going national. They’re rolling out 50 restaurants nationwide, and I am rewriting all their menus for them. I was in Las Vegas all summer helping my partner open the restaurant in club Lavo. I have two partners: Peter Kane, who in addition to this he owns Happy Ending bar, and he was the guy who opened Double Happiness, which closed just recently. And my other partner is Richard Wolf, who owns Tao, Tao Las Vegas, Lavo, Rue 57.

You rave about the vibe and loyalty in your kitchen at Stanton Social. Where have you worked that had a stressful vibe? I opened Rue 57, which is a French rotisserie on 57th Street. I was the sous chef, and Sam Hazem was the chef. He was the head chef at Tao for a really long time, and now he’s working to partner with Todd English. But that was just constant stress and drama, and you know it was a really teeny tiny kitchen, putting out enormous numbers.

It seems like if you’re doing more like the low-key, under the radar places; how come your restaurant’s high profile? I’m just lucky I guess. It’s really just upscale versions of street food and comfort foods. We’re not doing anything esoteric here. We’re not really challenging diners. I mean, I like to be challenged, but mostly I don’t. I want to go somewhere and be taken care of, and I want to be able to look at the menu and just kind of understand everything.

Name two people that you particularly admire in the industry. Would it be corny to say my partners? I really admire Josh Capon, who’s the chef at Lure Fishbar. He’s kind of an under-the-radar guy. And that’s kind of an under-the-radar place. He’s a fantastic cook. He was born to be the guy coming out of the kitchen in the white coat, just charming a table. I have a lot of admiration for Heather Tierney. She used to be a food writer at Time Out. She now owns a cocktail bar — Apothéke. She owns Burger Shoppe down on Wall Street, which is like a burger restaurant. She has her own dining concierge service where you’re basically a member, and she gets you reservations in hard to get places. She’s really young — she’s in her twenties, and she’s really passionate about food — and we’ll go out to dinner and just talk about, “Have you been here, have you been there?” We’ll talk about the industry. She’s just super motivated.

Name one positive trend or aspect you see in the restaurant industry. Affordable dining. I see a lot of restaurants opening (in Brooklyn especially) a lot of neighborhood restaurants that are serving really quality food. There’s this place called Buttermilk Channel in Carroll Gardens that just opened. That’s really amazing. Frankies. When I went to Europe — which was like ten years ago — I came back with the feeling that the big restaurants, the name restaurants, the three-star restaurants, Michelin-rated restaurants … I felt they were no better than anything that you could find in New York City. In other words, the top New York City restaurants were better than the top restaurants that I could find in Europe. But I also thought that where they had it on us, all over the place, was the little, tiny neighborhood restaurants and pubs. The food there was so awesome, and you didn’t have that in New York. That is a positive trend. You go down any little street in the Village now and walk into a 40- or 50-seat little Italian trattoria where the food is solid.

What’s changed as far as the restaurant industry goes in New York in the past year? How it’s affecting me directly? You know, we’ve had very ambitious plans to run a restaurant that’s twice the size of this. And we have this space, and we have a lease, and a year ago when were ready to pull the trigger, it would have been a couple of phone calls and a couple of dinners to raise all the money that we needed because you know our track record, not just at Stanton Social, but with my other partners as well. Basically everything any of us have ever done is successful, and everyone’s gotten their money back, and everybody’s making money. You know the investors here are doing very well, and we got the space back in record time. The difference is people now are hesitant to part with the money they have in the bank, with everything that’s been going on. Even though we have a great location, and we have a great track record, and when we open the next place it’s going to do very well. There are people that are so shell-shocked about what’s happened on Wall Street that they just aren’t necessarily willing to keep investing, so that’s something I think that’s really changed. I think you’re going to see the growth of the industry and openings and whatnot coming to a halt.

Do you think people are going to stop going out to dinner? People are going to stop going out to dinner Tuesdays and Wednesdays. I think you’ll still get your Thursday, Friday, Saturday night diners. You’ll still get your Sunday bruncher. And Monday night you’ll get your after-work crowd.