Flyfish Club: David Rodolitz, Chef Capon- What It Takes to Get Into NYC’s Most Exclusive Dining Club

Erika Katz: 00:00

This is beyond the burner, where we slip past the velvet ropes and into the kitchens, tasting rooms, and private dining spaces behind the world's most unforgettable culinary experiences. I'm your host, Erika Katz. On each episode, we meet the chefs and creators setting the standard in dining, stepping into their kitchens and creative worlds to explore the flavors, techniques, and moments that define exceptional hospitality.

Erika Katz: 00:24

We're inside one of New York's most coveted members only experiences, Fly Fish Club, with David Rodolitz and chef Josh Capon. David Rodolitz is the founder and CEO of VCR Group and the visionary behind Flyfish Club.

Erika Katz: 00:36

With more than twenty years of experience in hospitality, he's led VCR's group growth and expansion across multiple markets and concepts. He was also the founding partner of the acclaimed Empellon Restaurant Group. Chef Josh Capon brings both the culinary talent and the personality. He was behind some of New York's favorite spots, including Lure Fish Bar, Burger and Barrel, El Toro Blanco, and Bowery Meat Company. He's also an eight time burger bash champion.

Erika Katz: 01:02

Here at Flyfish, Chef brings his signature bold flavors and the unmistakable sense of fun that turns dinner into a night out. David, chef, it's so great to be here at Fly Fish with you both.

David Rodolitz: 01:13

We're excited to have you in.

Erika Katz: 01:14

I wanna talk about Fly Fish Club because you were selling memberships before anyone had stepped in the space, tasted the food. How did you know this concept was gonna resonate with New Yorkers?

David Rodolitz: 01:25

We had a lot of culinary ideas. We wanted to put them all under one roof. And at that time, blockchain technology was really taking off. We found a way to leverage that, which allowed us to sell memberships on the blockchain early on years before we actually ended up building and operating the place. So a little bit of timing, a little bit of luck, but a very ambitious vision and a lot of confidence.

Chef Capon: 01:48

Alot of hard work.

Erika Katz: 01:49

You have celebrities. You have athletes. You have who's who of New York, and the energy is incredible. Why do you think that is?

Chef Capon: 01:58

Life is about relationships, and these are relationships that I've been at for the last thirty years. And if you take care of people, you treat everybody like a VIP. They take care of you, and you make them feel comfortable, and they come back time and time again. The backbone of it all is the culinary program because you have to deliver. This is Ryan Baker, by the way.

Chef Capon: 02:16

Hello. Hello. Wonderful.

Erika Katz: 02:17

PM. Wow, does that look fabulous?

Chef Capon: 02:19

Fire steak and eggs too, please.

Ryan: 02:21

Yes, chef.

Chef Capon: 02:21

Hey. We got

Chef Capon: 02:22

a serious VIP in the house. We're not playing

Chef Capon: 02:23

games.

Chef Capon: 02:24

Listen. We are a culinary driven membership club. When I design a menu, it's not what are we having? It's like, oh my god. What are we not ordering?

Chef Capon: 02:32

This is a few of our favorite things. We have a little crispy rice tower. Ready? Spicy tuna, salmon avocado, and wagyu steak tartare with shaved black truffle. Right?

Chef Capon: 02:42

Are you going in over there?

Erika Katz: 02:42

It's beautifully presented.

Chef Capon: 02:44

Tuna, come on. You gotta grab one.

Chef Capon: 02:46

Alright. Come on

Erika Katz: 02:48

Oh my gosh. That is so

Erika Katz: 02:52

good.

Chef Capon: 02:52

How nice is that? We don't put on the menu until it's a ten.

Chef Capon: 02:54

We work together with David and with Gary and everybody to create dishes that we wanna eat.

Erika Katz: 02:59

That's what people are saying too. Because when people come here, they talk about how great the food is.

David Rodolitz: 03:04

We built a facility to be able to produce food at a very high level. We got amazing chefs that came from some of the most highly regarded places in New York and other places, all under the, guidance of Capon and chef Hanlon.

Chef Capon: 03:17

We have cocktail downstairs, our lounge. We have an Omakase room downstairs. We have a private dining room.

Erika Katz: 03:22

So I walk in. Tell me what my experience is like.

Chef Capon: 03:25

First of all, you're gonna walk in. You're gonna be welcomed with a big smile by Daniella at the front door.

Erika Katz: 03:29

That happened.

Chef Capon: 03:30

You are not gonna even have to check-in because she's gonna know who you

David Rodolitz: 03:32

are already because there really is

Chef Capon: 03:33

a nice sense of community. People it's it's like Cheers. Cheers is my favorite TV show where everybody

Erika Katz: 03:37

Everybody knows your name.

Chef Capon: 03:38

You come in here, we pretty much know who you are by your second or third visit.

David Rodolitz: 03:42

We built an obnoxiously large bar front and center, the biggest bar I've ever had in my career. And then after that, we get together with their group. We seat them for dinner. They have an amazing dinner. Usually, then people end up downstairs at Cattail Lounge, which early week, we really kinda lean into member programming, fireside chats, wine tastings, free benefits.

David Rodolitz: 04:01

It could be a comedy show. It could be a magic show. It could be a cigar rolling. And later in the week, it tilts a little bit more music, little more dance, DJ performances.

Chef Capon: 04:10

Thursday, Friday, Saturday, this is a one stop shop. I don't know about you, but my wife is never going out after dinner. But if it's already downstairs, you know what? Let's just go grab a drink downstairs.

Erika Katz: 04:18

And you're here.

Chef Capon: 04:19

And next thing, they're here, and they're here for a little bit longer than they expected. And they're dancing, they're having a good time.

Erika Katz: 04:25

How do you become a member?

David Rodolitz: 04:26

People go on our website. They apply to be a member. There's a wait list. There's a membership committee.

Chef Capon: 04:31

Just call me.

David Rodolitz: 04:32

Well, we're happy to, you know, open up memberships to other people that we feel like are going to be a good contribution to what we're creating. We also have a wide you know, you you touched on it, but a lot of the other clubs are a little bit more specific on a certain demographic. I think where we're feeling really good is that it's a melting pot of all different walks of life. As you mentioned It's

Chef Capon: 04:52

New York. Absolutely. Yeah. We're

David Rodolitz: 04:54

entrepreneurs. We have creatives. We have c suite execs. We have finance people. We've got It's a very nice mix.

Chef Capon: 05:01

You have to start

Chef Capon: 05:01

eating this, by the way. You ready?

Erika Katz: 05:02

Okay. I'm ready.

Chef Capon: 05:03

Carpaccio. Okay.

Chef Capon: 05:04

Little truuffled lettuce spread like little old New Orleans. Okay. Little crisp pepperoni and chips. Just little pepperoni and chips.

Erika Katz: 05:10

Okay. So I'm gonna get a I want everything in here.

Chef Capon: 05:12

You always have to create the perfect bite.

Erika Katz: 05:14

Okay.

Chef Capon: 05:14

Octopus is poached beautifully, sliced nice and thin so it's super tender. My favorite

Erika Katz: 05:19

I heard you saying that every bite you like to be uniform. So that's why I did this

Chef Capon: 05:24

I believe in creating every bite.

Erika Katz: 05:25

It's really in your honor

Chef Capon: 05:28

Yep. I Oh, that's so

Erika Katz: 05:29

I I did the perfect bite. I saw And it's really wow.

Chef Capon: 05:32

Japanese snapper sashimi, little passion fruit vinegarette, slice of avocado, slice of mango. We gotta get it all in one bite. I gotta get it in one bite. Do whatever you gotta do. Boom.

Erika Katz: 05:41

This looks Yes.

Chef Capon: 05:42

Oh, she got it. She's got skills .

Erika Katz: 05:45

Well, you know, I'm a New Yorker.

Chef Capon: 05:46

Very impressive.

Erika Katz: 05:47

But that is more I had to really get this in one bite.

Chef Capon: 05:50

You were going I got it. You got it.

Chef Capon: 05:52

You know

David Rodolitz: 05:52

A little pig in a blanket

Chef Capon: 05:53

over there.

Erika Katz: 05:54

Smells amazing too. That passion fruit.

David Rodolitz: 05:56

It looks amazing. It tastes amazing. This is the

Chef Capon: 06:00

food that Connor and I and and Roddy love to eat because it's it's craveable.

Erika Katz: 06:05

Can we do a little quick questions for you? Let's go.

Chef Capon: 06:09

Rapid fire. Rapid fire, whatever.

Erika Katz: 06:10

Okay. Secret to the perfect burger.

David Rodolitz: 06:13

Capon secret sauce. Boom.

Erika Katz: 06:15

Smash burger or thick burger?

Chef Capon: 06:17

Combination of the two.

Erika Katz: 06:18

Olive oil or butter for sauteing?

Chef Capon: 06:20

Olive oil. Olive oil. All day. Extra virgin.

Erika Katz: 06:23

Breaking spaghetti to fit the pot.

Chef Capon: 06:25

I'll punch you.

Erika Katz: 06:26

Harmless or unforgivable?

Chef Capon: 06:26

I'll punch

Chef Capon: 06:28

you in your face. You might as well you might as well put oil in the water at the same time. A lot of salt in the water. Don't break your pasta. I'll break your face.

Erika Katz: 06:36

Bread Basket. Always free or fair to charge?

Chef Capon: 06:39

Fair to charge. Yes. These days charge. You want good bread You're free to charge people. These days, you want good bread, you're pay for it.

Erika Katz: 06:46

Customize your dish or trust the chef?

Chef Capon: 06:49

Trust the chef. Trust the chef unless you have dietary restriction, and I'm gonna get anything you want.

Erika Katz: 06:55

Air fryer or deep fryer?

Chef Capon: 06:58

What? You ready? Ready?

David Rodolitz: 07:00

Air fryer.

Chef Capon: 07:01

Deep fryer. We're all set. I'm gonna take an air fryer and drop it in a deep fryer.

Erika Katz: 07:06

Most underrated ingredient at home.

David Rodolitz: 07:09

Salt

Chef Capon: 07:10

Wow. Look at you. Salt and Pepper.

Erika Katz: 07:12

Three favorite spices you can't live without.

Chef Capon: 07:15

I actually go citrus. I don't know if it's spice, but lemon juice, lime juice, orange juice, salt and pepper, extra virgin olive oil, and vinegars.

Erika Katz: 07:21

Pre-washed salad greens? Yes or no?

Chef Capon: 07:24

Yes. Just make sure you dry your greens. If you don't wash your greens, dry them so the dressing sticks.

Erika Katz: 07:30

Phones at the table. Okay or ruins the meal?

Chef Capon: 07:33

Listen. Enjoy your company and who you're with. Put your phone away.

Erika Katz: 07:36

Is well done ever acceptable?

Chef Capon: 07:38

Go medium well, though. Forget the well done

Erika Katz: 07:41

Can a vegan version ever be just as good?

Chef Capon: 07:45

Listen, if you're not a vegan. I'm trying to be sensitive to vegans. If you're a vegan, I will make you something that will blow you away.

David Rodolitz: 07:52

The answer is no.

Erika Katz: 07:54

Caviar and truffles. Worth the obsession?

Chef Capon: 07:56

Did you say caviar? Did you say caviar? Did say caviar. Oh. Ryan, Baker to the rescue.

Erika Katz: 08:02

I was gonna ask you. Worth the obsession?

Chef Capon: 08:05

Always worth the obsession caviar truffles all day long. All day long.

Erika Katz: 08:08

Okay. I'm gonna taste this after that.

Chef Capon: 08:10

You are.

Erika Katz: 08:10

Alright. Charging extra for fries with the burger. Yes or no?

Chef Capon: 08:15

Include the fries. Everybody Wants the fries.

Erika Katz: 08:18

If a meal gets comped, how much should you tip?

David Rodolitz: 08:21

25% on what it should have been.

Chef Capon: 08:23

I think the gratuities should be a little more excessive. So I'm not saying you have to leave a thousand dollars, but I think it should be a little more aggressive than just what the traditional tip would have been. You're getting out pretty easy. Take care of the staff.

Erika Katz: 08:34

If I try to make one of these dishes at home, will it ever taste as good?

David Rodolitz: 08:38

You're gonna fail miserably.

Erika Katz: 08:39

Call me. No. Call me. I'll come on over. I'll help you out.

Erika Katz: 08:41

Okay. And what's the one dish that you can make that one of us can make that'll get someone to fall in love with you?

Chef Capon: 08:48

Shrimp scampi.

David Rodolitz: 08:49

Bacon, egg, and cheese.

Chef Capon: 08:50

Oh, good one.

Erika Katz: 08:51

This is so great. Can we dig in?

David Rodolitz: 08:53

Let's go.

Chef Capon: 08:54

You ready? Okay. I'm gonna call this steak and eggs. This is seared wagyu, ostra caviar, just a touch of ponzu. This is the perfect maki roll.

Chef Capon: 09:03

And I know sometimes you have a glass of champagne, but you know what? We're just gonna toast, Erika.

Chef Capon: 09:07

Let's toast.

Chef Capon: 09:08

Thank you for taking the time to come hang out with us here at Fly Fish Club.

Erika Katz: 09:11

Oh my goodness.

Chef Capon: 09:11

We appreciate you. To all of you who have not been to Fly Fish Club, what are you waiting for?

Erika Katz: 09:16

Go. Find a friend that's a member.

Erika Katz: 09:20

Thanks for joining me at the table. Follow along, share with your fellow foodies, and stay tuned for more great episodes with your favorite chefs. I'm Erica Katz, and this has been Beyond the Burner.