This isn\u2019t about 1 a.m. at Tenjune anymore. It\u2019s about lines down the block at 5 p.m. It\u2019s about caviar-topped lobster rolls, dry-aged rib caps and zucchini br\u00fbl\u00e9e. It\u2019s about finding great chefs, giving them the best infrastructure, trusting their culinary visions and getting out of their way.<\/p>\n
After the success of The Corner Store and The Eighty Six, Eugene Remm is ready to solidify his standing as one of New York\u2019s\u2014and the country\u2019s\u2014most important and prolific restaurateurs. In February, Remm, Tilman Fertitta and Catch Hospitality Group will unveil their latest restaurant, Or\u2019esh, across the street from The Corner Store in SoHo. Then they\u2019ll dive into the extensive renovation of Catch in New York and Los Angeles, with both locations reopening this spring. After that, there\u2019s a to-be-announced all-day West Village restaurant that\u2019s slated to debut in the fall. And then there\u2019s the fall opening of The Corner Store at The Cosmopolitan of Las Vegas.<\/p>\n
Remm is moving from big, clubby restaurants into more intimate destinations where the food takes center stage, even when Taylor Swift and Sabrina Carpenter are dining together. Catch in New York, for example, is turning its fourth floor into an event space and transforming from a 350-seat restaurant to a 120-seat restaurant, Remm tells Observer.<\/p>\n
\u201cWe\u2019ll reintroduce Catch to people who haven\u2019t been in a while and people who maybe have never come,\u201d Remm says. \u201cAnd now we\u2019re doing it through a lens of culinary. We\u2019re keeping the DNA of everything that people love about Catch, but reintroducing it with a food-first approach as opposed to a party-first environment.\u201d<\/p>\n
Or\u2019esh, a Mediterranean restaurant with a focus on Levantine cuisine, will also be a chef-driven endeavor. It\u2019s led by Nadav Greenberg, who previously was executive chef at Eyal Shani\u2019s Michelin-starred Shmon\u00e9. The 75-seat Or’esh will offer a Jerusalem bagel with baba ghanoush, matbucha, mint tzatziki, olive oil and za\u2019atar. Zucchini br\u00fbl\u00e9e with sheep\u2019s milk yogurt, mint and a crispy slice of challah will be a new riff on bread and dip that\u2019s simultaneously warm, cold, sweet, sour, savory and slightly spicy.<\/p>\n
Or\u2019esh\u2019s coal-fired kitchen, with a custom grill, will showcase dishes like a 67-layer wagyu flatiron skewer, lamb kebabs, sweetbreads, dry-aged butterfly dorade and salt-baked whole branzino. There will also be coal-kissed Ora King salmon crudo, charred greens, chicken liver cigars, house-made pasta and crispy potatoes with caviar.<\/p>\n
\u201cThe Mediterranean is a big region, and we\u2019re more focused on the Levant,\u201d Greenberg, who spent six months working with engineers to create Or\u2019esh\u2019s grill, tells Observer. \u201cIt\u2019s the east side of the Mediterranean Sea. It\u2019s focused on the flavors of the olive oil, the za\u2019atar, the fire, the flame, the ocean, the lamb you have in the Mediterranean.\u201d<\/p>\n
At this point in his career, 20 years after he and Mark Birnbaum opened Meatpacking District nightclub Tenjune and set off on a path that led to the creation of Catch a block away in 2011, Remm wants to be the hardware while having his chefs be the software. His hot spots have helped seed a new generation of top-tier operators, including Adam Landsman (co-founder of Sunday Hospitality), Pavan Pardasani (the newly appointed global CEO of JKS Restaurants) and Eric Marx (chief operating officer for food and beverage concepts at Think Hospitality).<\/p>\n
Remm says he\u2019d love to open French and Italian restaurants if he finds the right people. He\u2019s open to the idea of a second restaurant with Greenberg, which could be anything from an all-day destination to a concept that\u2019s more high-end than Or\u2019esh. \u201cThis is a part of the business that I believe is the biggest opportunity of growth, where we can put on chefs who are amazing at what they do,\u201d Remm says.<\/p>\n
Eugene Remm is shifting his focus from big, clubby restaurants to more intimate destinations where the food takes center stage. With the opening of Or\u2019esh and the renovation of Catch, Remm is solidifying his standing as one of New York\u2019s most important and prolific restaurateurs. He is on the hunt for great culinary minds and is open to new ventures, including French and Italian restaurants.<\/p>\n
A: Eugene Remm’s new restaurant venture is Or’esh, a Mediterranean restaurant with a focus on Levantine cuisine.<\/p>\n
A: Or’esh is a chef-driven endeavor led by Nadav Greenberg, with a focus on the flavors of the Levant, including olive oil, za’atar, fire, flame, ocean, and lamb.<\/p>\n
A: The menu at Or’esh features dishes such as a Jerusalem bagel with baba ghanoush, matbucha, mint tzatziki, olive oil and za’atar, as well as coal-fired dishes like a 67-layer wagyu flatiron skewer and salt-baked whole branzino.<\/p>\n
A: Remm wants to be the hardware while having his chefs be the software, providing the best infrastructure and trusting their culinary visions.<\/p>\n
A: Remm is open to new ventures, including French and Italian restaurants, and is on the hunt for great culinary minds to partner with.<\/p>\n","protected":false},"excerpt":{"rendered":"
Introduction to Eugene Remm This isn\u2019t about 1 a.m. at Tenjune anymore. It\u2019s about lines down the block at 5 p.m. It\u2019s about caviar-topped lobster rolls, dry-aged rib caps and zucchini br\u00fbl\u00e9e. It\u2019s about finding great chefs, giving them the best infrastructure, trusting their culinary visions and getting out of their way. The Rise of […]<\/p>\n","protected":false},"author":6,"featured_media":28316,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"rank_math_lock_modified_date":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[19],"tags":[],"class_list":{"0":"post-28314","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-dining"},"jetpack_featured_media_url":"https:\/\/i3.wp.com\/observer.com\/wp-content\/uploads\/sites\/2\/2026\/01\/Eugene-Remm_Headshot-Credit_-Catch-Restaurants-1-e1769535254380.jpg?quality=80&w=792&resize=792,596&ssl=1","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/citystuff.com\/new-york\/wp-json\/wp\/v2\/posts\/28314"}],"collection":[{"href":"https:\/\/citystuff.com\/new-york\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/citystuff.com\/new-york\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/citystuff.com\/new-york\/wp-json\/wp\/v2\/users\/6"}],"replies":[{"embeddable":true,"href":"https:\/\/citystuff.com\/new-york\/wp-json\/wp\/v2\/comments?post=28314"}],"version-history":[{"count":1,"href":"https:\/\/citystuff.com\/new-york\/wp-json\/wp\/v2\/posts\/28314\/revisions"}],"predecessor-version":[{"id":28317,"href":"https:\/\/citystuff.com\/new-york\/wp-json\/wp\/v2\/posts\/28314\/revisions\/28317"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/citystuff.com\/new-york\/wp-json\/wp\/v2\/media\/28316"}],"wp:attachment":[{"href":"https:\/\/citystuff.com\/new-york\/wp-json\/wp\/v2\/media?parent=28314"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/citystuff.com\/new-york\/wp-json\/wp\/v2\/categories?post=28314"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/citystuff.com\/new-york\/wp-json\/wp\/v2\/tags?post=28314"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}