Launched in June 2016, the Hackney Wick-based bar comprised a 20-tap craft beer bar and kitchen, which was open every day.
The company cites insufficient footfall at a “challenging location” as reasons for the closure.
“The difference in footfall and trade between summer and winter has been a story of extreme opposites,” reads a statement on the restaurant’s website.
“While during summer and for special events we have had some very busy weeks, sadly during the majority of the year outside the peak summer months the footfall to the overall development and location has not been high enough to sustain a successful business in the long term”.
The bar closed on 7 September, and looks to be relocating to the Pembury Tavern in Hackney, where it says it will curate a new food offering. It is unclear whether the new venue will involve the same style of cuisine provided by Capish at Mason & Company.
Capish, which started life as a street food outfit and continues to work closely with street food collective Kerb, served a daily selection of its street food dishes at the venue including meatballs hero subs; Italo cheesesteak subs; aubergine parmigiana on brioche; and pizza fries with marinara and provolone cheese sauce.
It also served a selection of dishes exclusive to the permanent site, including scamorza and wild garlic hush puppies; steak and beer braised mushroom provolone quesadillas; and a Sunday carvery menu featuring porchetta or beef served with classic sides and Italian-American sauces.
The Pembury Tavern is the first fully Five Points-owned and operated pub. Founder Ed Mason also operates a wider family of sister pubs and bars, including Whitelock's ale Hosue and the Turk's Head in Leeds.