Catch & Cut, a seafood and steak-focused fine-dining restaurant, will debut on Fort Lauderdale’s trendy Las Olas Boulevard in January 2025. Catch & Cut will be known for its exceptional seafood, premium stone crabs, sushi and USDA prime steaks from Allen Brothers. The Catch & Cut team prides itself on reviving the art of old-school hospitality and treating guests like family.
Having spent 26 years as executive chef at Joe’s Stone Crab in Miami Beach, Chef André Bienvenu brings his culinary expertise and New England charm to Catch & Cut. As both partner and executive chef, Chef Bienvenu is proud to share his passion for timeless hospitality and innovative cuisine with the Las Olas community.
Located at 1309 E. Las Olas Boulevard, Fort Lauderdale, Florida 33301, the 9,618-square-foot, two-story restaurant offers an upscale dining experience for 287 guests. The air-conditioned first floor features an open kitchen that will allow diners to watch their meals being prepared first-hand as well as a full-service bar. Guests will also have the opportunity to dine al fresco and enjoy South Florida’s beautiful weather on the patio or rooftop overlooking the bustling Las Olas Boulevard. A weather-sensing shuttered roof protects guests from the elements all year round. Catch & Cut will be available for private parties and special events.
Level two Sommelier Stephan Cole will serve as the general manager and wine director. Cole is a Boston native with nearly two decades in the hospitality industry and most recently served eight years at the helm at Valentino Cucina Italiana in Fort Lauderdale.
The completely renovated restaurant features new décor sophisticatedly designed by Gravity Architecture & Design. The large dining room on the ground floor features a full raw and sushi bar led by Sushi Chef Inyoman Atmaja allowing guests to experience the making of Catch & Cut’s sushi rolls first-hand. A central lounge on the second level will offer guests the perfect place to enjoy a cocktail while waiting for their table.
Chef Bienvenu is a true master of his craft, expertly combining innovation and tradition to create culinary masterpieces that captivate the palate and inspire awe. Each dish is meticulously crafted with passion and precision, ensuring a culinary journey that delights the senses and leaves a lasting impression. Catch & Cut sources hand-picked fresh ingredients to infuse every dish with vibrant flavors to elevate guests’ taste buds to new heights.
Catch & Cut’s menu features 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 Stephan Cole and Natina Rocchio curated an extensive fine wine list to complement the culinary offerings.
A selection of menu items include:
Stone Crabs: Indulge in the rich, buttery sweetness of fresh Florida Stone Crabs perfectly cracked, chilled and served with house Dijon mustard sauce.
Raw Bar items include oysters, a seafood tower, seafood ceviche, shrimp cocktail and Jumbo Lump Crab Cocktail.
Featured items from the Sushi Bar include spicy tuna crispy rice, Hamachi Jalapeño Crudo, tuna tataki, Hamachi Truffle Crudo, Las Olas roll, Sunset roll, C&C roll, Keto roll, Hamachi Jalapeño roll, spicy tuna roll, Negi Hama roll, salmon avocado roll and crunchy spicy tuna roll.
Appetizers include Surf & Turf Meat Balls (Maine lobster, beef tenderloin, charred tomato confit and truffle crumbs); 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 Cream Corn Chowder with vegetables and potatoes; Caesar Salad Stack with creamy asiago peppercorn dressing; Crab and Avocado Salad (arugula, shaved pecorino, onions and citrus honey dressing); and the Chop Chop (Iceberg lettuce, shaved Brussels sprouts, blue cheese, red onion, cucumber, tomato, olives and herb vinaigrette).
The Catch menu features Alaskan King Crab (1.5 lb.) the choice of chilled or broiled with garlic chive butter; Maine Lobster Tail (10-12 oz.) the choice of broiled or popcorn style with garlic lemon aioli; Sea Bass seared with steamed shrimp, clam and coconut curry sauce; Mediterranean Branzino roasted with artichokes, oven-dried tomatoes and olive tapenade; Mahi blackened with a roasted corn reduction and salted popcorn salad; Faroe Island Salmon Miso glazed with pickled cucumber onion salad and the Chef’s Catch of the Day.
The Cut menu, featuring USDA prime steaks from Allen Brothers, includes Center Cut Filet Mignon (8 oz.); Prime New York Strip (14 oz.); Prime Bone-In Ribeye (20 oz.); and Chef’s Wagyu Cut of the Day.
The Land and Sea entrées include the Steak Burger (8 oz.) choice of cheese, lettuce, tomato and onion served with seasoned steak fries; 48-Hour Chicken brined and fried naked; New England Hot Pot with lobster, clams, shrimp, corn, sausage, potatoes and clam broth; Maine Lobster Roll served with chips; and Jumbo Lump Crab Cakes with artichoke caper remoulade.
“We are proud to welcome the Fort Lauderdale community to Catch & Cut on the iconic Las Olas Boulevard,” said Chef Bienvenu. “Our menu celebrates fresh, seasonal fare with a unique selection of seafood, Florida’s finest stone crabs and premier-grade beef from Allen Brothers.”
“At Catch & Cut, we believe in reviving the golden era of dining with old-school hospitality—where every guest feels like family. We aim to build strong relationships with our guests and the community, offering the finest dining experience complemented by excellent service and an extensive wine list,” he continued.
The opening hours will be:
Monday through Thursday from 4 p.m. to 10 p.m.
Sunday from 4 p.m. to 9 p.m.
Happy Hour will be offered Monday through Friday from 4 p.m. to 6 p.m.
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