Ex-Joe’s Stone Crab Chef Opens Eatery in Fort Lauderdale

Chef André Bienvenu’s Catch & Cut Debuts on Las Olas Boulevard

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 — set to take over the Las Olas spot that formerly housed The Balcony on Tuesday, Jan. 21, he said.

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.”

FOODIE HIGHLIGHTS

• APPETIZERS — Surf & Turf Meat Balls 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) chilled or broiled with garlic chive butter; Maine Lobster Tail (10-12 ounces) 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) 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 poised to become a go-to spot for dining, drinks, and socializing in Fort Lauderdale. With its focus on seafood, premium stone crabs, sushi, and USDA prime steaks, there’s something for everyone on the menu. Chef André Bienvenu’s philosophy of simplicity and attention to detail will surely impress. Mark your calendars for January 21, and get ready to experience the ultimate dining destination in Fort Lauderdale.

FAQs

Q: What is the name of the new restaurant?
A: Catch & Cut

Q: Where is the restaurant located?
A: 1309 E. Las Olas Blvd, Fort Lauderdale

Q: What type of cuisine can I expect?
A: Seafood, premium stone crabs, sushi, and USDA prime steaks

Q: Is there a specific menu item I should try?
A: The Pemaquid Black Mussels with Fra Diavolo sauce is a standout, as is the 48-Hour Chicken brined and fried naked

Q: What is the atmosphere like?
A: The restaurant has a cool and fashionable upstairs dining area, while the downstairs is more formal