The Maine Catch

"Catch was once the place to go for a Page Six mention, or at least to spot a model and a D-list celebrity sharing rainbow sashimi pizza. Fast forward a decade or so and even the Housewives refuse to show face at the Meatpacking clubstaurant. But Catch is still plenty busy, and the flashy Pan-Asian food is better than expected for a place that runs primarily on reputation. If a client insists on going to a recognizable spot in the area, you could do much worse. The key to having a good night at Catch the restaurant is by avoiding Catch the rooftop, where you'll need to opt for bottle service or a bouncer's approval to get inside after 10pm. Instead, sit in the swanky, farmhouse-chic dining room on the second floor. The space retains some of the rooftop’s clubby elements, especially the noise level—good luck hearing anything said across your sushi platter. But after-work meetups, grown-up birthday dinners, and even a few strollers keep the Catch dinner scene relatively tame these days. photo credit: Catch NYC photo credit: Catch NYC photo credit: Catch NYC Ordering at Catch requires as much strategy as navigating the seating situation. The menu has no fewer than a dozen dishes with a truffle component, and flavored aiolis overpower many of Catch's sushi rolls. The meal may take your taste buds back to 2012, but not everything is cringey. An over-the-top whole snapper is Catch's best and biggest showpiece. It arrives crispy, upright, and with its mouth agape. And despite being drenched in a rich chili garlic sauce, the tempura-like crust clings to the fish like a group of barnacles. There may never be an admirable reason to eat $35 surf-and-turf sushi at Catch, but there are ways to enjoy the restaurant if you end up going. So when a client who’s a little bummed you didn’t fly them to Vegas suggests this place, lean into the spectacle and crowd-pleasing seafood until (or after) you get that account. Food Rundown Rainbow Sashimi Pizza This combination of words may cause mid-aughts panic. It almost sent us straight back down the elevator into the familiar embrace of our favorite sushiya. But the tuna, salmon, and hamachi spread on a paper-thin wheat crust, with yes, truffle-tomato aioli on top, is pretty good. Wagyu Surf & Turf Roll Your server will try very hard to sell you on this roll. As they list off all of the ingredients—wagyu, lobster that came of age in Maine, truffle aioli, potato, ponzu, chimichurri, tempura flakes—you might be tempted to order it just to conclude the interaction. Don’t give in. It’s like a rich kid’s version of a kitchen sink meal, and a tragic waste of wagyu. photo credit: Catch NYC Catch Roll Catch wisely lends its name to this roll and not the aforementioned wagyu monster. It’s topped with salmon that's just barely seared on top, and a drizzle of miso honey sauce to complement the sweet crab without overpowering it. This is a relatively simple roll compared to the rest of the list, and that’s why it's our favorite. photo credit: Catch NYC Lobster Macaroni Most lobster macaroni tends to be a creamy, thick heartburn hazard, but this one is about 50% percent breadcrumbs, and then it's coated in a thin layer of shiny cheese sauce. Unlike a steakhouse mac, this is light enough to not weigh down the rest of the seafood on the table. Miso Cod Lettuce Cups A retro dish we endorse. The lettuce cups come with whole chunks of cod rather than a chopped filling, and the buttery fish has a noticeable miso flavor. Crispy Whole Snapper The large-format dishes change from time to time. But spring into action if you see this whole fried fish with its mouth agape and patches of crispy crust that give it a fossilized look. The fish is tender and covered with a spicy-ish, fennel-laden sauce. And it's possible you’ll notice it on several other tables while walking to your seat. The Carnival Catch is more fun when you go big, so you should definitely order this two-foot-tall wheel of ricotta donuts, even if you're only with one other person. They come with a chocolate dipping sauce, and cute little squeeze bottles of jam, frosting, and caramel sauce that you can inject directly into the donuts." - Neha Talreja