Lure Chef, GM Victims of OfficeMax Prank

Viral video meets a chef who doesn't appreciate mischief.

Posted 07/22/08 in Grub Street : NewsFeed

Tags: josh capon, lure, newsfeed, video, youtube

Lure Fishbar's Scallop Appetizer Makes the End of Summer Edible

Lure 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.

Posted 09/13/07 in Grub Street : The Annotated Dish

Tags: bacon, corn, josh capon, lure fishbar, scallops, The Annotated Dish

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.

Posted 06/07/07 in Grub Street : What to Eat Tonight

Tags: josh capon, lure, seafood, soho, What to Eat Tonight