Five Questions: Dustin Cook Talks Caprice Bistro

Dustin Cook and wife Edie Senter, owners of Pravda and KGB nightclubs, recently purchased Caprice Bistro, the French bistro that has been a cornerstone of the downtown dining scene since 2001. Cook and Senter were longtime patrons of the restaurant, and friends of the former owners, Thierry and Patricia Moity. Cook and Senter have decided to keep the same name as well as the same staff and menu items. Christopher Nash, who served as sous chef under chef Thierry, has been promoted to executive chef. Cook spoke with Feast Unrwrapped about what led to the acquisition and what’s next for the bistro.

Feast Unwrapped: Over the years you developed a close relationship with now-former Caprice owners Thierry and Patricia Moity, did they approach you directly about purchasing the restaurant and was it something you had discussed previously, or were you taken by surprise?

Cook: We had been working with Terry Espy from Momentum Properties, looking for the perfect restaurant downtown. We were disappointed to learn that Caprice had just recently been taken off the market because an offer had been made. A few weeks later we found out that the deal fell through. We went in for dinner a few days later and Patricia was telling us how she was looking forward to retirement and was disappointed that things fell through and it did not look like retirement was going to happen now. After that discussion we welcomed the chance to make an offer and see the Moity’s enjoy their well-deserved retirement. We want to make sure that this beloved Wilmington staple stays locally owned and true to its vision for years to come.

Feast Unwrapped: Did you have any hesitations about taking on the restaurant and preserving the Moity’s legacy?

Cook: None at all, we were just hoping the kitchen and front of the house staff would remain unchanged and we are thrilled that they have. We are blessed to be a part of such an experienced and professional team.

Feast Unwrapped: You have assured Caprice’s patrons that you’ll keep the classics on the menu under the direction of Christopher Nash,who has been with the restaurant for over a decade. Are there any new elements you’re excited to implement?

Cook: We are excited to run some specials that feature some of the most popular classics that have left the menu over the years. We have also been discussing with the staff some updates that can be made to highlight efficiency and the atmosphere.

Feast Unwrapped: What are some of your personal favorites on the menu?

Cook: The most recent version of the Escargot is amazing, I had it for the first time last week. The Waterzooi is just one of those dishes that you keep coming back for.