Catch & Cut, a seafood- and steak-focused fine-dining restaurant, will debut on Fort Lauderdale's trendy Las Olas Boulevard in January 2025 — and its executive chef knows a thing or two about preparing upscale seafood dishes in South Florida.
The founder and executive chef of Catch & Cut is none other than André Bienvenu, the former executive chef of Joe's Stone Crab in Miami Beach, who worked at the esteemed Miami institution for 26 years. "We are proud to welcome the Fort Lauderdale community to Catch & Cut on the iconic Las Olas Boulevard," says Bienvenu ahead of its opening next year. "Our menu celebrates fresh, seasonal fare with a unique selection of seafood, Florida's finest stone crabs, and premier-grade beef from Allen Brothers." Allen Brothers is an online meat purveyor known for its high-quality USDA steaks.
Catch & Cut restaurant will offer an upscale dining experience in a Floridian setting.
Rendering by Gravity Architecture & Design
An Upscale Dining Experience on Las Olas Boulevard
Located at 1309 E. Las Olas Blvd., the two-story restaurant will offer an upscale dining experience in a Floridian setting. Level two sommelier Stephan Cole, who most recently served at the helm at Valentino Cucina Italiana in Fort Lauderdale, will serve as the general manager and wine director.Designed by Gravity Architecture & Design, the first floor will feature an open kitchen that will allow diners to watch their meals being prepared, as well as a full-service bar. Guests will also have the opportunity to dine al fresco on the patio or rooftop overlooking the bustling Las Olas Boulevard.
The dining room on the ground floor will have a full raw and sushi bar led by sushi chef Inyoman Atmaja, allowing guests to experience the making of Catch & Cut's sushi rolls firsthand. A central lounge on the second level will offer guests the perfect place to enjoy a cocktail while waiting for their table.
Rolls include the "Hamachi Jalapeño Crudo," tuna tataki, "Hamachi Truffle Crudo," and rolls like the "Las Olas Roll," "Sunset Roll," "C&C Roll," "Keto Roll," "Hamachi Jalapeño Roll," and more.
Catch & Cut photo
Exclusive Sneak Peak at the Sushi Bar and Cocktail Menus
Chef Bienvenu and his team at Catch & Cut will source fresh ingredients, including USDA prime beef from Allen Brothers, a Chicago institution since 1893 renowned for its artisanal hand-cut and aged steaks.The signature cocktails, curated by beverage manager Joe Vesey, are crafted with precision, pairing top-quality spirits and fresh ingredients with creative presentations. The citrus is squeezed in-house, and all cordials and purées are created from fresh fruits, herbs, and spices, offering a funky, vibrant cocktail menu to Fort Lauderdale's bar and restaurant scene.
Additionally, certified sommeliers Cole and Natina Rocchio will curate an extensive fine wine list to complement the culinary offerings.
The raw bar and sushi bar will feature stone crabs, raw bar items (oysters, a seafood tower, seafood ceviche, shrimp cocktail, and jumbo lump crab cocktail), spicy tuna crispy rice, "Hamachi Jalapeño Crudo," tuna tataki, "Hamachi Truffle Crudo," and rolls like the "Las Olas Roll," "Sunset Roll," "C&C Roll," "Keto Roll," "Hamachi Jalapeño Roll," and more.
The entrée menus are divided into three sections. The first two sections are the Catch menu, which features Alaskan king crab, Maine lobster tail, sea bass, branzino, mahi, Faroe Island salmon, and the Chef’s catch of the day
Catch & Cut photo
The Rest of the Menu Is Surf & Turf Paradise
Appetizers include "Surf & Turf Meat Balls" (Maine lobster, beef tenderloin, charred tomato confit, and truffle crumbs), a crispy-wrapped shrimp with lemon ponzu sauce, Northeast calamari with pickled giardiniera, Pemaquid black mussels with fra diavolo sauce, and the "Dip Trio" featuring crab pico, lobster hummus, and onion dip served with chips.Soups and salads include stone crab and creamed corn chowder with vegetables and potatoes, a caesar salad stack with creamy asiago peppercorn dressing, crab, and avocado salad, and the "Chop Chop" (iceberg lettuce, shaved Brussels sprouts, blue cheese, red onion, cucumber, tomato, olives, and herb vinaigrette).
The entrée menus are divided into three sections. The first two sections are the Catch menu, which features Alaskan king crab, Maine lobster tail, sea bass, branzino, mahi, Faroe Island salmon, and the chef's catch of the day. The Cut menu features USDA prime steaks like center cut filet mignon, prime New York strip, prime bone-in ribeye, and a Wagyu cut of the day.
The "Land and Sea" entrées include a steak burger, 48-hour chicken brined and fried naked, and a New England hot pot with lobster, clams, shrimp, corn, sausage, potatoes, and clam broth.
Happy hour will be offered Monday through Friday from 4 to 6 p.m., and Catch & Cut will be available for private parties and special events.
Catch & Cut. 1309 E. Las Olas Blvd., Fort Lauderdale; 954-533-1838; catchandcut.com. Opening January 2025. Monday through Thursday 4. to 10 p.m., Friday and Saturday 4 to 11 p.m., and Sunday 4 to 9 p.m.
