Style, Steak, and Sophistication: Catch n’ Chop Brings a Fresh Edge to NYC Dining
In a city known for reinvention, there’s a new dining destination that’s redefining what it means to be classic and cool. Tucked into a prime corner of the Upper East Side, Catch n’ Chop is not just another steakhouse—it’s a statement of style and substance, brought to life by cousins and culinary entrepreneurs Emir Mrkulic and Russ Sujak.
Launched in August 2024, Catch n’ Chop effortlessly blends old-school steakhouse charm with modern design, exceptional hospitality, and a low-key vibe that’s fast becoming a favorite among tastemakers, locals, and in-the-know foodies alike.
The Founders: Family, Flavor & Vision
For Emir and Russ, the restaurant world is more than business—it’s heritage. Their family has been in hospitality for over four decades, and their first successful venture, Siena Café, built them a loyal following in the neighborhood. But with Catch n’ Chop, they’ve turned up the heat—literally and figuratively.
“We wanted to create a space that felt both elevated and familiar,” says Mrkulic. “You walk in, and it’s sleek and upscale—but you’re greeted like family.”
That balance is what defines Catch n’ Chop. It’s a steakhouse without the stuffiness. A place where curated wine meets dry-aged tomahawk cuts, and chandeliers hang above tables filled with branzino and truffle fries.
Designed to Impress—Without Pretension
Step inside, and it’s immediately clear that Catch n’ Chop is about ambience as much as appetite. Imported palms, quartzite bar tops, and custom chandeliers give the space an effortlessly chic aesthetic. It’s intimate yet expansive, cozy without feeling cramped.
And hidden beneath the surface? A stunning downstairs cellar bar and lounge—perfect for private events, pre-dinner cocktails, or those who prefer to dine in stylish seclusion.
“It had to feel like it was built just for you,” Sujak says. “Every corner was designed with the guest in mind.”
A Menu Worth Dressing Up For
On the plate, Catch n’ Chop delivers a refined yet craveable menu. Think: tuna tartare plated like art, melt-in-your-mouth filet mignon, a 40oz dry-aged tomahawk that’s big enough to share—or not. The seafood options are equally strong, with fresh branzino and seasonal specials rotating weekly.
The menu was developed in collaboration with their father—a chef with 50 years in the industry—and a head chef recruited from the elite kitchens of Bobby Van’s. Sourcing is tight and streamlined, ensuring that quality stays sky-high and pricing stays in check.
“We’re not about gimmicks,” Mrkulic says. “We’re about execution.”
The Scene: Where Locals and Luminaries Mix
Catch n’ Chop is open 11 a.m. to 2 a.m., making it just as suited for long lunches and power dinners as it is for date nights and late-night bites. The bar scene is buzzing but never overcrowded, and the playlist is as thoughtfully curated as the wine list.
This is where neighborhood regulars rub shoulders with stylish newcomers. No velvet ropes, no paparazzi—just a genuine vibe with five-star taste.
What’s Next?
Though there’s already buzz about expansion and investor interest, Emir and Russ are staying focused. “The plan is simple,” Mrkulic says. “Build something real, treat people right, and let the quality speak for itself.”
His personal favorite? The tuna tartare. Russ swears by the ribeye. But ask either of them what really sets Catch n’ Chop apart, and they’ll tell you the same thing: the feeling.
“It’s when the bartender remembers your drink. When the server knows you like your steak medium rare. When it feels like you belong,” says Sujak.
And in a city that moves fast, that kind of connection? That’s the real luxury.
Social Lifestyle Spotlight
Catch n’ Chop isn’t just a newer restaurant on the NYC dining scene—it’s a new ritual. Whether you’re dressed to impress or just in the mood for a perfect plate, it’s the kind of place that gets under your skin—in all the right ways.
📍 Catch n’ Chop
1600 Third Avenue, New York, NY
🕐 11:00 a.m. – 2:00 a.m. Daily
📸 Follow on Instagram: @CatchNChopNYC
