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?
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