Capulet

"Capulet is a bar and restaurant during the week and event space and popular wedding venue on weekends — but many come for its string-light-lit rooftop. The spot recently got a new food and drinks menu to complement its happy hour and live entertainment offerings, such as a drag show or live music, Monday through Thursday. Customers who head up to the rooftop can order from a QR code at their table; staff brings up food and drinks." - Clair Lorell

"Capulet, the Bywater’s first rooftop dining and event spot, is open with a special takeout menu Monday through Friday, 9 a.m. to 3 p.m. Order fresh breakfast plates, healthy but hearty sandwiches, salads, and vegetable sides for pickup online or delivery via Doordash." - Clair Lorell

"Less than two years old, Bywater’s first rooftop dining and event spot has made a major shift, launching Capulet Grocery this week." - Clair Lorell

"The Bywater now has a rooftop dining (and hanging) space: Capulet has opened its doors. The airy, vast space (which serves as an event space on nights and weekends) is at 3014 Dauphin Street. Capulet had their soft opening exactly one week ago; Co-owner and chef Chris St. John wasn’t ready to call the restaurant fully open, though he notes that they have no plans to close for any period of time any time soon — so, basically, they’re open. The menu’s vibe is “classics with a twist” explains St. John — a BLT made with kimchi, a beef sandwich with flavors intended to mimic a bloody Mary. Vegan options are plentiful on this menu, informed by St. John’s two-year stint at Sneaky Pickle. St. John says that while Capulet is really, truly fresh (a week old) and is still “finding our footing,” they’re considering adding a happy hour and maybe extending hours at some point (as of now, Capulet closes at 3pm.) They’re also working on a beefing up their cocktail program — think “Lots of shrubs. Lots of probiotics.” St. John said: “We want people to feel good about their day drinking.” Hours: 9 a.m. to 3 p.m. Monday-Friday." - Alison Baitz

"Capulet restaurant will introduce the Bywater to its first rooftop deck dining spot, offering breakfast and lunch. The menu, still in development by co-owner and chef Chris St. John, will feature sandwiches, salads, and rotating specials, including vegan and gluten-free options inspired by St. John's time at Sneaky Pickle. Located in a large warehouse with soaring ceilings, exposed brick, and wooden beams, the ground floor seats around 250 people and includes a full bar, rooftop deck, and mezzanine seating. The venue will also serve as an event space in the evenings and on weekends." - Stephanie Carter