Not to get all Inception on you, but today we bring word of a seafood tower... that you’ll eat inside a tower of seafood.
And if you want to see how far down this rabbit hole goes, make your way to the Meatpacking District immediately.
Introducing Catch, a splashy MPD suite of seaworthy delights that’s stacked three floors high and captained by a Top Chef titleholder, now open for private events and soon for dinner and dancing.
The last time you saw Hung Huynh, he was competing on season 3 of Top Chef like a champ. The next time you’ll see Hung Huynh, he’ll be plating your Dungeness Crab Tagliatelle with Flying Fish Roe like a champ. It’s sort of a natural progression.
You’ll come to this tri-level, timber-meets-brick palace of fish when you’re looking for a big, brash restaurant to give your group of ne’er-do-wells a Saturday night spark (or a sampling of lobster mash).
Start things off at the first-level raw bar, but settle in at the upstairs kitchenside chef’s table for some salmon belly crudo and wasabi-rubbed octopus carpaccio.
After successfully navigating the rest of the Mediterranean/Asian shared plates, you’ll want to conclude all proceedings in the glass penthouse on the roof. Here you’ll find a lounge-like space with reflective gold brick, leather banquettes and a bit of dancing.
Remember, wait 30 minutes after eating before doing the worm.
And if you want to see how far down this rabbit hole goes, make your way to the Meatpacking District immediately.
Introducing Catch, a splashy MPD suite of seaworthy delights that’s stacked three floors high and captained by a Top Chef titleholder, now open for private events and soon for dinner and dancing.
The last time you saw Hung Huynh, he was competing on season 3 of Top Chef like a champ. The next time you’ll see Hung Huynh, he’ll be plating your Dungeness Crab Tagliatelle with Flying Fish Roe like a champ. It’s sort of a natural progression.
You’ll come to this tri-level, timber-meets-brick palace of fish when you’re looking for a big, brash restaurant to give your group of ne’er-do-wells a Saturday night spark (or a sampling of lobster mash).
Start things off at the first-level raw bar, but settle in at the upstairs kitchenside chef’s table for some salmon belly crudo and wasabi-rubbed octopus carpaccio.
After successfully navigating the rest of the Mediterranean/Asian shared plates, you’ll want to conclude all proceedings in the glass penthouse on the roof. Here you’ll find a lounge-like space with reflective gold brick, leather banquettes and a bit of dancing.
Remember, wait 30 minutes after eating before doing the worm.
