Catch Steak NYC - New York
Catch Steak is the sister concept to Catch restaurants, the seafood-focused collection by Catch Restaurant Group. This New York outpost was established in 2019 in the trendy Chelsea neighborhood.
The menu aims to appeal to all steakhouse lovers, whether they're fans of the classic or modern variety. From appetizers to steak selections, guests should be satisfied with offerings like Maine lobster cocktail with chili garlic; barbecued Alaskan king crab; and Italian red pepper carpaccio made with 25 year-aged balsamic, pistachio nut butter and fresh basil.
There's also a promising seafood tower, the seafood plateau, which carries a variety of shellfish to share, including wild Alaskan king crab, Maine lobster, jumbo Mexican white prawns, colossal
blue crab, and a selection of East and West oysters.
Diners will find a host of non-meat dishes at Catch Steak as well (think almond-crusted cauliflower steak or vegetarian "chicken" parmesan made with a plant-based cutlet). But the attraction here, of course, is the steak program.
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Read MoreThe menu aims to appeal to all steakhouse lovers, whether they're fans of the classic or modern variety. From appetizers to steak selections, guests should be satisfied with offerings like Maine lobster cocktail with chili garlic; barbecued Alaskan king crab; and Italian red pepper carpaccio made with 25 year-aged balsamic, pistachio nut butter and fresh basil.
There's also a promising seafood tower, the seafood plateau, which carries a variety of shellfish to share, including wild Alaskan king crab, Maine lobster, jumbo Mexican white prawns, colossal
blue crab, and a selection of East and West oysters.
Diners will find a host of non-meat dishes at Catch Steak as well (think almond-crusted cauliflower steak or vegetarian "chicken" parmesan made with a plant-based cutlet). But the attraction here, of course, is the steak program.
There are four categories: American wagyu, Japanese wagyu, prime and dry aged. Of note is the fact that the Japanese wagyu is cooked tableside, and the dry-aged steaks are cave aged in a 200-year-old box. They are aged from 28 days to 38 days in the box.
Signature sides range from charred broccoli to butternut squash fries to duck fat waffle fries.
