CAPSOUTO FRERES CELEBRATES ITS 28TH ANNIVERSARY

CAPSOUTO FRERES CELEBRATES ITS 28TH ANNIVERSARY

IN TRIBECA ON OCTOBER 16, 2008

 

It has been twenty-eight years since the Capsouto brothers – Jacques, Samuel and Albert – opened their classic French bistro, Capsouto Freres (451 Washington Street, at Watts Street, New York, NY 10013; 212.966.4900; www.capsoutofreres.com) on a quaint street corner in Tribeca. To celebrate this 28th anniversary milestone, the Capsoutos will be offering a 3-Course Prix Fixe Menu for $28/per person on Thursday, October 16, 2008. Each guest will also receive a complimentary glass of Yarden Brut Sparkling Wine to toast the special occasion.

28th Anniversary Celebration at Capsouto Freres

Prix Fixe Menu – $28 per person
Thursday, October 16, 2008

6 PM – 10:30 PM

Capsouto Freres

451 Washington Street, at Watts Street,

New York, NY 10013

For reservations, call 212.966.4900

www.capsoutofreres.com

 

Capsouto Freres

As pioneers in the hospitality industry in Manhattan’s Tribeca neighborhood, the Capsoutos have maintained their family tradition of brothers in business together since opening their charming French restaurant, Capsouto Freres, in 1980. They chose Tribeca, after settling in New York, via Egypt and France, because of the potential to evolve with a growing area, and they have successfully flourished over the years with a devoted clientele and word of mouth popularity.

 

Capsouto Freres has always been well rated in the Zagat Survey which has listed it as one of “New Yorkers’ Favorite Restaurants.” Situated on the corner of Watts and Washington Streets in the 1891 Fleming Smith landmark building, the restaurant is known for its harmonious combination of openness and elegant craftsmanship. The sheer charm of the bistro is felt the moment one walks in. Having designed and renovated the restaurant themselves, the Capsoutos have preserved the feeling of warmth, simplicity and timelessness which emanate from the building itself.

 

Leading the kitchen is Chef Jerome Charpentier, who is from Champagne, France and trained at Herriot Culinary College. He has worked at fine establishments in France, England and New York, and has acquired an excellent reputation for preparing traditional French cuisine with a contemporary twist. His execution of Capsouto Freres’ model French menu presents a diversity of choices from its signature Terrine Provencale to mouthwatering Soufflés.

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