Catch Hospitality Group to Open Steakhouse on Melrose Place

Just down the street from Catch LA, Catch Hospitality Group is opening another restaurant concept at 8490 Melrose Pl. called Catch Steak.

Spearheaded by Eugene Remm, Tilman Fertitta and Mark Birnbaum, the 20,000 square foot steakhouse at the former site of Fig & Olive will open to diners in the Fall of 2021.

“Catch Steak is unlike any steakhouse you have experienced,” Fertitta said when the first iteration of the concept opened in New York City. “From the energetic atmosphere to the unique and expansive menu, it is truly one-of-a-kind.  I’m proud to launch this new concept.”

Each steak at the new eatery will be cooked at 1700 degrees in an infrared charbroiler, according to the group, and “seasoned with cracked Madagascar Black Pepper and Diamond Crystal Kosher Salt and finished with a sel gris – a sea salt from the south of France that is harvested exclusively under a full moon from the Mediterranean Sea.”

Dishes at the restaurant will include a filet with house-made truffle butter, lean and full-bodied cuts of rib-eye and multiple wagyu beef options.

Ounce steaks will be prepared on Japanese stone tabletops. Diners can choose between olive-fed beef, made from cows that were exclusively fed press olives for two months; Ohmi, a 120-year-old brand of steak that was allegedly served to Japanese emperors; snow beef, a rare varietal of wagyu harvested from cows that lived on Chateau Uenae Lake Farm in freezing temperatures; and Kobe beef.

Tuna tartare, BBQ-glazed Alaskan King Crab, duck fat waffle fries and an almond-crusted cauliflower steak will also be on the menu.

“We are doubling down on the hospitality industry – opening Catch Steak in two new locations,” said Fertitta in a recent Catch Hospitality Group press release about their newest two locations. “Aspen and Melrose Place will offer Catch’s world-renowned dishes with unparalleled scenic views. This concept has been a huge success and we look forward to adding these destinations to our portfolio.”