Catch Steak

A concept steak house from the team behind seafood-centric Catch Seafood and Tenjune...

The duo behind such Meatpacking institutions as Tenjune, Abe & Arthur’s and SL, Eugene Remm and Mark Birnbaum have lined up celebrated chef Michael Vignola to man the stoves - who made a name for himself at Strip House. The expansive indoor/outdoor theatrical restaurant (replacing Mario Batali's La Sirena) sets out to combine "classic steakhouse motifs with a menu and style that is lighter and brighter to create a unique, more approachable steakhouse experience”. Menu wise - expect a curated collection of the world’s best cuts and globally influenced dishes - served in a shareable style or cooked tabletop. To accompany all the dry-aged, prime, American, and Japanese beef, there are 50-plus sauces, relishes, and marinades. 

Ideal For

Al fresco dining, raising the steaks

Signature Dishes

Soy caramel-glazed Snake River Gold New York strip; spicy bluefin tuna tartare with Calabrian chili, a four-hour-cured citrus soy egg yolk, and an almond-crusted cauliflower steak with a chili honey drizzle.

Signature Drinks

Black & Bleu, which boasts a miso-infused vodka, dry vermouth, white soy and truffle blue cheese and olives and The Glass Slipper with rye whiskey, palo cortado sherry, Benedictine, absinthe and Cajun salt.


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