Catch Restaurant Review:
On a side street and with a velvet rope and protective doorman guarding the entrance, Catch seems like another club in the Meatpacking District. But on the second floor, the bar scene gives way to a large, very busy restaurant, serving seafood of all sorts. (The third floor has more serenity.) Chef John Beatty’s menu offers starters like super-fresh oysters, fish tartares, and an assortment of...
"Beautiful people" and random "Kardashians" populate this "trendy" Meatpacking "scene" where "outstanding" seafood via Top Chef winner Hung Huynh is dispensed by "Abercrombie model"–like staffers in a sprawling, "pumping" duplex; reservations can be hard to catch despite the "expensive" tabs.
Catch, in the meatpacking district, has a department store’s dimensions and a nightclub’s twitchy heart. It begs the question: Can you eat well at a restaurant with 260 seats, bored hostesses, incoherent decor and a party-platter-friendly menu primed for franchising? Confoundingly, yes. Much of the menu reads like a catalogue: you may order crab by the pound, seafood by the tower, oysters and...
Top Chef winner Hung Huynh's dream restaurant, backed by the well-credentialed folks behind Abe & Arthur's bring a manic spate of seafood dishes to a three-story, 14,000 square foot space on the fringes of the Meatpacking District. Expect to find tremendous seared scallops in tamarind brown butter, Cantonese-style lobster, and the chef's distinctive hamachi tartare.