Josh Capon of Burger & Barrel Reveals His Favorite Fast Food Burger
Photo courtesy Josh Capon Josh Capon, equal opportunist when it comes to meat and seafood
Josh Capon is a busy man these days, helming both Soho staple Lure Fishbar and his newer venture Burger & Barrel, located on Houston Street. Wanting to know his patty philosophy, we called him up and got the scoop on what makes a burger great. (Hint: It's not just bacon.)
You're a chef for both Lure and Burger & Barrel. What are the differences between a fish-based restaurant and a meat-based one?
Obviously they're two different animals and two very different styles of restaurant. It's fun, and they're a block away, so I can bounce back and forth. We have a tremendous number of customers who go to both restaurants. Lure is more of an American seafood restaurant, featuring the best seafood we can find. Burger & Barrel is more of an American pub. It's much more than a burger joint. We're trying to get away from being known as just a burger restaurant. I only have four or five burgers on the menu.
What are some of the other dishes besides the burgers then?
We have great short-rib tacos and shrimp tacos, and I have a charcuterie board which is great for nibbling at the bar. A pork chop with corn and bacon ragout, lasagna, steak frites ... stuff that people know.
Do you like handling seafood or meat more?
I like both. I love pristine seafood and shucked oysters. But when there's a burger in the window, that's perfect.
How do you divide your time between the two restaurants?
I'm overseeing both and going back and forth.
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