catch steak

NYC has entered the era of Catch Steak, a sleek, trendy and sexy steak joint that has some real chops. Chef Michael Vignola, formerly at Strip House and Pomona, proves once again that he is an indispensable asset to the NYC culinary scene. And Catch Steak might be his opus.

The menu that he’s meticulously crafted is filled with both wild feats of cookery and traditional, no nonsense dishes. He exhibits both flare and restraint; fancifulness and humbleness; complexity and simplicity.

He boldly forgoes all other meat protein entrees and focuses solely on beef, save for fish and a plant-based meatless parm dish. There is no chicken. There is no lamb. There is no duck. Beef is the star of the show.

The beef selections are broken down into four sections: Japanese imports; domestic prime; dry-aged beef; and domestic Wagyu cross bred beef.

At first glance, the steak sizes may seem small and pricey. The largest steaks are 24oz porterhouses, and the average size of the cuts range from about 5oz-12oz. But there’s absolutely no waste on these cuts: no “vein steaks” with connective tissue; no gristle. Everything is high end, and trimmed to Michael’s meticulous specifications. Top quality and lack of waste means good value, so the initial sticker shock should be tempered in the mind of the savvy diner.

He sources the beef from many purveyors, but none of them hail from the usual suspects that you might know from the area. If you ask him who supplies the beef, he’ll tell you, “It depends on the cut.”

He spent months vetting each cut from various purveyors all over the country and all over the world. He spent months getting certifications to serve things like true A5 Kobe – with Catch Steak being one of just 11 places in the country that are permitted to serve it.

But the menu doesn’t stop at just one or two cuts from each section. There’s a full range of beefy selections within each, such that any one section would contain enough diversity to satisfy discerning meat connoisseurs dining at any great steakhouse. Catch Steak goes way beyond.

To put it briefly, there are almost 20 steak choices on the menu. My wife and I tried five of them.

First was a duo of imported Japanese selections. Snow beef strip steak, and true A5 Kobe deckle. The Japanese imports are all sold by the ounce, and as such they make great starters for the table to taste and share.

These are treated very simply and grilled on a beautiful hot stone platter that’s been freshly slicked with beef fat. Add fresh flake salt, pepper and garlic ponzu to your liking after it cooks, on your plate.

These were incredible. Both 10/10, but the Kobe deckle was the winner between the two. Both had a naturally buttery aroma from that marbling, which begins to render at room temperature. The deckle had a slightly more tender texture and beefy flavor.

Next was a 5oz soy caramel glazed domestic wagyu strip steak. A truly unique flavor bomb that is unmistakably Michael Vignola. The earthy and savory glaze paired perfectly with the natural sweetness of the meat. 10/10.

My favorite cut of the meal was this 6oz dry-aged deckle.

The peppery maillard crust gave it a great classic steakhouse texture, while the dry aging concentrated the beefy flavors into a walloping punch of “umami.” That aging also succeeded in transforming the most tender portion of the animal into an even more unctuous steak eating experience in this perfectly cooked steak. This was an easy 10/10, and it’s one of my top steaks of the year.

Our final beef selection was a prime porterhouse. This beauty is classic steakhouse fare, where the peppery crust serves as a counterbalance to the soft meat texture within.

While this was closer to medium than medium rare, it still held a ton of flavor and richness. Both sides were very tender, to the point where it would be difficult for the untrained palate to discern strip from tenderloin. The meat was a bit over-salted, but I chalk that up to new restaurant jitters. All of the other cuts were perfectly seasoned. 8/10.

I don’t know how we did it, but we tried a lot more of the ambitious Catch Steak menu.

We started with the roasted peppers appetizer, which is drizzled with 25yr old balsamic, sprinkled with crumbled pistachio, and topped with a dollop of pistachio cream. This was delicious, but I think it could be served with some thin slices of toasted country bread to knock back the concentrated natural salinity of the peppers.

The truffle toro sashimi is absolutely incredible. If toro is your thing, this is definitely a must-order.

Papa’s spicy clams are special. This is a traditional baked clams oreganata dish, but Michael has deftly incorporated spicy nduja into the stuffing, officiating the beautiful marriage between pork and shellfish with his own distinct signature on the nuptial papers. This dish is all him, and it’s killer. If you don’t know Michael’s cooking you’ll know it when you taste this.

On the side we went with three items. The first was actually listed as an appetizer, but we ordered it as an accompaniment to our steak: the potato churro.

This dish will become iconic. The potato is fried into a churro form, filled with sour cream, and then topped with caviar. What an amazing creation. A top dish of the year for sure.

The roasted maitake mushrooms dish is the perfect side to go with your Japanese beef selections. But if you’re like me, you can eat them all day, every day, on the side of whatever is around. I loved these.

Asparagus is a tough veggie to make unique. Here, Vignola has transformed them into a delicious and familiar menu item that many of us enjoy on a weekly basis when we get Chinese take-out: they tasted like sauteed string beans with garlic and almonds! In no way is that meant to be an insult or a triviality. I devoured these!

Dessert aficionados will flip their lid for this Snickers Baked Alaska. It’s large enough to share among four people, especially after going deep into beef for your mains. It’s big. It’s bold. It’s sweet.

This apple cobbler crumble is a house favorite. Inside the pecan strudel there’s a toffee flavored blondie, baked apple and creme fraiche ice cream. Awesome.

Just as impressive as the food menu is the cocktail menu. Mix master Lucas Robinson has curated one of the best cocktail programs around. We tried five drinks from the bar menu and one from the dessert menu. Here they are:

Cafe Disco: Start with this unique take on a negroni, made with cold brew coffee, gin, green chartreuse and campari.

Black & Bleu: This is a savory and earthy mix of miso-infused vodka, dry vermouth, white soy truffle and blue cheese stuffed olives. Very cool frozen copper martini glass too.

Cuffing Season: Wet your taste buds with this stiff pork rind-garnished cocktail, made with fat washed scotch, aperol and amaro. The pork rind is actually pretty friggin’ delicious.

The Glass Slipper: This spicy number is made with rye, Ancho Reyes, benedictine, sherry and absinthe. The rim is cajun salt. My kind of drink!

Up In Smoke: This delicious smoked cocktail is made with rye, yellow chartreuse, dry vermouth and mole bitters. It comes out to the table presented inside a smoke-filled glass lantern box. A delight for the senses with an earthy bottom end from the mole bitters.

Proper Irish Coffee: Lucas’ take on the classic is made with Proper 12 Irish whiskey (of Conor McGregor fame), Colombian coffee, creme de cacao, Ancho Reyes and vanilla salted cream. This hot drink is strong as fuck! A nice balance with those sweet desserts.

The bar area is awesome. Big, spacious, warm and comfortable, yet cool and sleek. I will hang out here and sip those amazing cocktails as often as possible.

The remainder of the space is massive and incredibly well designed. There are two large dining rooms and an upstairs. It has to be one of the biggest restaurants in the city. They spared absolutely no expense in building this place out. Every fixture, every wall, every table is stunning.

That about does it. I’ll be back here for sure. I need to work my way through some more of those amazing cuts of beef. I highly recommend you do the same.

Catch Steak overall score: 94

Flavor: 10
Choice of Cuts & Quality Available: 10
Portion Size & Plating: 9
Price: 9
Bar: 10
Specials and Other Meats: 8
Apps, Sides & Desserts: 8
Seafood Selection: 10
Service: 10
Ambiance: 10