Ex-Joe’s Stone Crab Chef Opens Eatery in Fort Lauderdale
Chef André Bienvenu’s New Venture
Chef André Bienvenu has bid adieu to his longtime gastronomic home, the iconic Joe’s Stone Crab in Miami Beach, in order to surf-and-turf-it with his own Catch & Cut venture in Fort Lauderdale. He couldn’t be more thrilled about going out on his own with the new, 9,618-square-foot, two-story restaurant — cool and fashionable upstairs with a more formal downstairs.
“I wake up at 2 in the morning, I wake up at 3 in the morning, I wake up at 4 in the morning. But I’m loving it. I’m really excited about this,” Bienvenu tells the South Florida Sun Sentinel.
Of course, he misses the tight-knit community of Joe’s Stone Crab, a canonical culinary touchstone where he helmed the kitchen for the past 26 years.
“Yeah, I’ll be honest with you, it’s like a relationship that ended too early,” he explains. “It still hurts. The family of Joe’s is dynamic. You know, the employees are unbelievable. Joe’s is truly a unique restaurant in this country … from the way they treat their employees to the way they treat their guests, to the way the (Weiss) family at Joe’s never puts themselves first. It’s always the employees first and the customer second. … You know, people talk the talk all the time — they walk the walk every day.”
Catch & Cut’s Culinary Concept
As the name implies, Catch & Cut’s menu will focus on seafood, premium stone crabs, sushi, and USDA prime steaks from Allen Bros., a Chicago institution since 1893 known for artisanal hand-cut aged steaks.
“The culinary direction, to me, is simplicity. It’s simple dining with a little upscale twist to it,” Bienvenu says. “There’s nothing worse than when you go to a restaurant and everybody’s on their phone trying to Google what the ingredients are. I’ve always said most of my ingredients you can buy at Publix. It’s simple cuisine, hopefully done well. I’ve had that philosophy all my life.”
Menu Highlights
* APPETIZERS — Surf & Turf Meat Balls that comes with Maine lobster, beef tenderloin, charred tomato confit, and truffle crumbs; Crispy Wrapped Shrimp with lemon ponzu sauce; Pemaquid Black Mussels with Fra Diavolo sauce and a Dip Trio featuring crab pico, lobster hummus, onion dip, and served with chips.
* THE CATCH MENU — Alaskan King Crab (1.5 pounds) you can have chilled or broiled with garlic chive butter; Maine Lobster Tail (10-12 ounces) either 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; and Faroe Island Salmon Miso glazed with pickled cucumber onion salad.
* THE CUT MENU — Center Cut Filet Mignon (8 ounces); Prime New York Strip (14 ounces); Prime Bone-In Ribeye (20 ounces) and Chef’s Wagyu Cut of the Day.
* THE LAND AND SEA ENTREES — The Steak Burger (8 ounces) 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 with chips, and Jumbo Lump Crab Cakes with artichoke caper remoulade.
Las Olas Location
Catch & Cut is on the slightly less-buzzy, less-touristy stretch of Las Olas Boulevard, where locals are more likely to visit.
“We chose this spot because, first of all, I think it’s on the Las Olas strip, which I think has a very good reputation, but it’s not on the main street,” Bienvenu says. “We’re a little bit off the beaten path, you know? I don’t have to compete with everybody else on the other tip of Las Olas. So we’re kind of at the end of it.”
Bienvenu’s Viewpoint
Catch & Cut was not part of some carefully laid out objective, Bienvenu says.
“This is something that I didn’t plan for, but it came about a year and a half ago, actually. And I’m excited,” he adds. “I think we’ve got a really good team in place. I like the concept that we’re shooting for. I really like the philosophy. We’re a little bit older management staff and our goal is to really bring hospitality back to where I think it needs to be. I’ve just seen too many restaurants come and go, and the connection and the personality is not there. Hopefully I can translate that into this restaurant.”
Conclusion
Catch & Cut is set to become a go-to spot for dining, drinks, and socializing. With its focus on seafood, premium stone crabs, sushi, and USDA prime steaks, it’s sure to attract a loyal following. Chef André Bienvenu’s passion for simple, yet upscale cuisine and commitment to bringing hospitality back to the forefront make Catch & Cut a must-visit destination in Fort Lauderdale.
FAQs
* What is the concept of Catch & Cut?
Catch & Cut is a seafood-focused restaurant with a menu featuring premium stone crabs, sushi, and USDA prime steaks.
* What is the location of Catch & Cut?
Catch & Cut is located on Las Olas Boulevard in Fort Lauderdale, on the slightly less-buzzy, less-touristy stretch.
* What is the atmosphere like at Catch & Cut?
The atmosphere is modern and trendy, with a cool and fashionable upstairs area and a more formal downstairs area.
