Catch & Cut, a seafood and steak-focused fine-dining restaurant helmed by Managing Partner and Executive Chef André Bienvenu, is now open on Fort Lauderdale’s trendy Las Olas Boulevard. Catch & Cut is known for its seafood, premium stone crabs, sushi and USDAprime steaks from Allen Brothers.
To celebrate its opening, Catch & Cut hosted two exclusive events. During a VIP Preview on Jan. 16, guests had the opportunity to exclusively experience the new restaurant and indulge in complimentary libations and bites, including signature sushi, lobster hummus, Surf & Turf Meat Balls and Crispy Wrapped Shrimp.
Then on Jan. 28, Fort Lauderdale Mayor Dean Trantalis, Commissioner Steven Glassman, City Manager Susan Grant, Greater Fort Lauderdale Chamber of Commerce President Dan Lindblade and other City of Fort Lauderdale dignitaries joined Chef Bienvenu and the Catch & Cut executive team for a ribbon-cutting ceremony. Following the ceremony, guests enjoyed cocktails and canapés on the rooftop lounge overlooking the bustling Las Olas Boulevard.
Having spent 26 years as executive chef at Joe’s Stone Crab in Miami Beach, Chef Bienvenu brings his culinary expertise and New England charm to Catch & Cut and is proud to share his passion for timeless hospitality and innovative cuisine with the Las Olas community. Chef Bienvenu combines innovation and tradition to create culinary masterpieces that captivate the palate.
“We’re proud to make our debut on Las Olas Boulevard,” said Chef Bienvenu in a statement.“Our goal is to bring back old-school hospitality and treat every guest like family.The feedback has been incredible so far. We look forward to welcoming the Fort Lauderdale community and visitors alike to experience Catch & Cut’s fresh selection of seafood, Florida’s finest stone crabs, exceptional sushi and USDA prime steaks from Allen Brothers.”
Catch & Cut sources fresh ingredients to infuse every dish with vibrant flavors. Catch & Cut’s menu features USDA Prime beef from Allen Brothers, a Chicago institution since 1893 known for its artisanal hand-cut and aged steaks. Sushi Chef Inyoman Atmaja leads a full raw and sushi bar allowing guests to experience the making of Catch & Cut’s sushi rolls first-hand.
The signature cocktails, curated by Beverage Manager Joe Vesey, are crafted with precision, pairing top-quality spirits and fresh ingredients with creative presentations, offering a funky, vibrant cocktail menu to Fort Lauderdale’s bar and restaurant scene. Additionally, certified Sommeliers Stephan Cole and Natina Rocchio curated an extensive fine wine list to complement the culinary offerings.
Menu highlights include Stone Crabs, sushi and raw bar items including oysters, a seafood tower, seafood ceviche, shrimp cocktail and Jumbo Lump Crab Cocktail. Featured appetizers include Surf & Turf Meat Balls, Crispy Wrapped Shrimp, Pemaquid Black Mussels, Northeast Calamari and the Dip Trio featuring crab pico, lobster hummus and onion dip served with chips. Soups and salads include Stone Crab and Cream Corn Chowder, Caesar Salad Stack, the Chop Chop and the Crab and Avocado Salad.
The Catch menu features Alaskan King Crab, Main Lobster Tail, Sea Bass, Mediterranean Branzino, Oven-roasted Salmon, the Chef’s Catch of the Day, New England Hot Post and Maine Lobster and Jumbo Lump Crab Cakes. The Cut menu, featuring USDA prime steaks from Allen Brothers, includes Center Cut Filet Mignon, Prime New York Strip, Prime Bone-In Ribeye (20 oz.), Chef’s Wagyu Cut of the Day and the Steak Burger.
Happy Hour is offered Monday through Friday from 4 to 6 p.m. at the bar only. Guests can indulge in $12 cocktails, wines by the glass ranging from $9 to $18, and bar bites starting at $12 including mini tuna tacos, crispy vegetable gyoza, spicy tuna crispy rice, salmon avocado sushi roll, oysters, seafood ceviche, shrimp cocktail, Northeast calamari, Pemaquid black mussels and the dip trio.
Catch & Cut’s opening hours are Monday through Thursday from 4 to 10 p.m., Friday and Saturday from 4 to 11 p.m., and Sunday from 4 to 9 p.m. Reservations are encouraged.
