Catch opened in New York City’s Meatpacking District in 2011, quickly becoming one of the city’s most iconic dining destinations. The seafood concept has since expanded to Los Angeles, Las Vegas, and now Miami Beach.
The Miami outpost opened May 10 on the waterfront near other popular, well-known restaurants like Carbone, Joe’s Stone Crab, and Prime One Twelve.
The restaurant is a spacious 23,000 square feet, divided evenly between indoor dining and an open-air rooftop. The Rockwell Group, which has worked on other Catch concepts, designed the space to have a tropical feel and to pay homage to the neighborhood’s “Mediterranean Deco” architecture. That style translates to mixed materials, including marble, Venetian plaster and rich woods, with antique mirrors, bronze accents, and florals.
“In each new market we enter, the authentic experience, hospitality and energy of Catch can be felt,” Catch Hospitality Group cofounder Mark Birnbaum, said. “However, it’s important to us that nothing is cookie-cutter, and the experience is unique yet familiar from store to store.”
The nigiri platter features fish from Tokyo’s Toyosu market.
Catch is known for shareable dishes spanning seafood, sushi, and steaks. A raw bar serves oysters, shrimp cocktail, and seafood platters with optional caviar accompaniments, and the menu is also stocked with nigiri and sashimi, featuring fish flown in from Tokyo’s Toyosu fish market.
Cold dishes like Hamachi crudo and red snapper ceviche are joined by larger, cooked dishes including herb-roasted branzino, crispy whole snapper, and Cantonese lobster with sake, oyster sauce, scallions, and garlic.
Diners who prefer meat over seafood can choose from a handful of steaks, including large cuts of dry-aged tomahawk and wagyu porterhouse, as well as Kobe beef cooked on a hot rock and priced by the ounce.
For the most part, the Catch menu is consistent across locations, but there’s room to experiment with locally inspired dishes. For example, Catch Miami Beach serves scallops that are sourced from Japan but prepared in the local ceviche style.
“Catch Miami Beach certainly marks the next generation of the Catch brand,” Birnbaum said. “It’s by far the most elevated property — from design, to pre-opening team, to food — that we’ve opened to date, and it’s how we plan to introduce all future locations.”
Bluefin toro crudo
Catch Hospitality Group is still in expansion mode. An Uptown Dallas restaurant is currently in the works and expected to debut at the end of 2024, and Downtown Scottsdale will follow in early 2025.
“We’re always thoughtful with our expansion plans and are lately looking to markets that are friendly to businesses and have the Catch customer — diners who are looking for a true dining experience, and that we can share our authentic, dynamic style of dining with,” Catch Hospitality Group cofounder Eugene Remm said. “It’s as much data as it is a feeling. When we tour a new market, we make sure that the customer and the piece of real estate both feel like a right fit for us. That’s the perfect recipe for our expansion.”
Catch Hospitality Group also operates a sister concept, Catch Steak, which has locations in New York, Los Angeles, and Aspen.
