Caper by Dan Bark
The second of Dan Bark’s new projects has just opened.
The second new venture from chef Dan Bark, whose first restaurant, Upstairs, earned Michelin stars every year the guide has been released, opens for business on Sep 1.
Located in the same building as fine-dining forerunner Cadence, Caper was likewise designed by Paradigm Shift, which helped to produce a red- and blue-hued space that recalls the class and grace of the Prohibition Era.
On the food end of the spectrum, Caper sees Bark offering a la carte dishes for the first time, and at affordable prices, too. Think appetizers like toasted brioche with Parmesan, truffle cheese and freshly shaved truffle (B360); starters like roasted carrots with Jerusalem artichoke puree (B360) and salmon crudo with cream cheese, grilled asparagus and a coconut vinaigrette; and mains like Hokkaido scallops with cauliflower puree and caper sauce (B590) and a deeply flavorful cut of Angus ribeye with pickled shiitake, roasted smashed potatoes, scallion kimchi and beef jus (B990).
Desserts are equally down-to-earth and flavorful, including a standout warm banana bread with bacon ice cream and rum maple syrup (B360). The drinks, meanwhile, are overseen by Chris Simon, who offers very crushable cocktails, including baby martinis named after major cities and featuring their local craft spirits (B290 each), and others inspired by rhythm and flow that vacillate in flavor profile and strength, from spirit-forward to light, fruity and refreshing, like the Spring Spritz (Aperol, Mancino Secco, mango, passionfruit, elderflower and tonic; B320).