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.