Lure Fishbar has many options to help you organize any number of occasions. Below is a list of some options but please contact Albert or Robert to discuss in greater detail.
Large party dinners for 10 to 20 people can be arranged with a full range of menu options and wine pairings.
Wine Vault dinners can accommodate up to 28 guests and can be taken completely private or semi-private.
Sushi Bar "cocktail party" is another option that allows for a more casual, not seated, affair. Depending on size and nature of party our chef works to create a combination of raw bar, sushi bar, and small bite items from our menu.
Full shut down of the restaurant for parties up to 200 guests seated or up to 300 for a cocktail party or buffet type presentation.
We are pleased to share with you a variety of private dining and event space within Lure Fishbar at the Loews South Beach. Welcoming a range of sizes for dinner and cocktails Lure can accommodate intimate parties of 14 to exclusive private events. For parties on the larger scale our main and private dining rooms can be activated. Guests will also have the option of using these spaces as a whole, with that they will have the luxury of a full beverage bar, private sushi bar and exclusive ocean front patio. Those wanting to maximize their outdoor experience at Lure will look no further than the Lure terrace, this space can be privately reserved or requested. At any size you will surely be enjoying Chef & Partner Josh Capon's sophisticated seafood and standout sushi bar creations.
For menus, viewings and photos please contact our events coordinator Dana Morini @ Dana@lurefishbar.com.
Lure Fishbar is a seafood restaurant offering not only the freshest fish selections from around the world but also a complete raw bar with a rotating oyster selection, and a world-class sushi program.
John McDonald is a dynamic entrepreneur with a varied background in nightlife, restaurants and media.
Starting in 1993 with SoHo’s iconic MercBar, McDonald grew his restaurant portfolio to include Lure Fishbar, Chinatown Brasserie, Lever House, B&B Winepub, El Toro Blanco, and now Lure Miami.
In 2004, McDonald opened Lure Fishbar in the heart of Soho, a stylish yacht-inspired and sophisticated seafood restaurant with a standout sushi bar and world class wine program. He then opened B&B Winepub in 2010 where chef Josh Capon created a diverse menu of classic American dishes as well as inventive takes on favorites for the upscale wine pub. B&B is home to the award winning Bash Burger that has won Food & Wine Burger Bash three times. Most recently (2012), the pair opened El Toro Blanco in the West Village offering a pan-Mexican menu with an emphasis on seasonal coastal cuisine, made to order guacamole and an extensive tequila list.
For 10 years, he was the founder and editorial director for CITY Magazine, a three-time National Magazine Winner for photography and design. In 2008, he co-founded Tasting Table, a daily email publication with a focus on food, dining and recipes that has since grown to be one of the most respected food media brands in the marketplace with a subscriber base of 2 million daily users.
Josh Pickard’s 25-year-long career is marked by some of New York City’s most sought-after restaurants and music venues. After graduating with an MBA from the University of Southern California, Pickard opened Time Café & Fez in 1990 –a combined live music and restaurant venue that would transform downtown Manhattan’s nightlife through the following decade. With that, Pickard was tapped to operate The Public Theater’s now iconic live music and performance venue with dinner and drink service, Joe’s Pub.
Pickard first joined award-winning chef Andrew Carmellini in 2009 with the opening of Locanda Verde in Robert DeNiro’s TriBeCa hotel, The Greenwich. Two years later they opened The Dutch on an iconic corner in SoHo and an encore of The Dutch in the W South Beach Hotel later that same year. Fall of 2012 brought the $40 million rededication and revitalization of The Public Theater and the expansion of the Joe’s Pub operations there which included the opening of The Library, a lounge carved out of the landmark building’s newly built mezzanine level serving classic cocktails and an eclectic, New York-inspired menu. Lafayette, a French grand café and bakery on Lafayette Street at the corner of Great Jones, is Pickard’s fifth endeavor with Carmellini and promises to be just as charmed.
Pickard is also known for his successes with Lever House, a stylish, sophisticated midtown restaurant opened in 2003 and nominated as Best New Restaurant by the James Beard Foundation; Lure Fishbar, the enchanting SoHo seafood and sushi concept in 2004; Burger & Barrel in 2010, a casual winepub with an American menu of greatest hits and El Toro Blanco, a stylish new Mexican boite.
Josh Capon is the seasoned executive chef and partner behind Lure Fishbar, B&B Winepub and El Toro Blanco in New York City.
Capon’s interest in the culinary arts was cultivated from an early age with memories of home-‐cooked meals at family gatherings and various jobs held in the food service industry. While attending college at the University of Maryland, he spent his free time preparing meals for eager friends and fraternity brothers. Capon followed his passion for cooking and transferred to Johnson & Wales University. While in culinary school, Charlie Palmer selected Capon as the culinary “extern” at Aureole, Palmer’s acclaimed Manhattan restaurant.
After graduating in 1994, Capon accepted an offer from Palmer to assist in the opening of The Lenox Room. From there, he went on to work for David Burke at the Park Avenue Café, where he was offered an exchange opportunity to work in Europe. He spent the next year honing his cooking skills in seven different restaurants throughout France, Italy, Germany and Spain.
Drawing upon his epicurean experiences abroad back in New York, Capon became the sous chef at The St. Regis Hotel’s Astor Court under Chef Gray Kunz in 1997. While reconnecting with Charlie Palmer, he was named executive chef of Alva, Palmer's American bistro. Capon left Alva in 1999 to work for Matthew Kenney as the executive chef for Matthew's. Kenney then tapped Capon for Canteen where he served as executive chef for three years.
In 2004, Capon became the executive chef of Lure Fishbar, a sophisticated seafood restaurant with a standout sushi bar owned by John McDonald and Joshua Pickard. In 2010, McDonald and Pickard asked him to be a partner at their newest restaurant, B&B Winepub. At B&B, Capon serves a satisfying menu of classic dishes as well as inventive takes on favorites for the upscale American wine pub, also in SoHo. In 2012, Capon opened El Toro Blanco in New York City’s West Village as chef partner, where he has created a pan-‐Mexican menu with an emphasis on seasonal grilled items.
Capon is the four-‐time winner of the People’s Choice award at the New York City Wine & Food Festival’s Burger Bash event for his “Bash-‐Style” burger, a juicy patty topped with American cheese, pickles, caramelized onion and bacon jam. He has appeared on numerous television shows including The Chew, Rachael Ray Show, Live with Regis and Kelly, CBS Early Show, TODAY and Food Network and has been featured in The New York Times, New York Magazine and other media outlets.
Capon currently resides in New York City with his family. He enjoys spending time with family and cooking with his two kids, Amanda and Max.
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