Hung Huynh first joined the hospitality honcho’s at EMM Group after his big win on season three of Top Chef. Mark Birnbaum, Eugene Remm and Michael Hirtenstein of EMM Group knew they had to do something big for Catch in order to match the success of their other restaurants in the Meatpacking District. Acquiring the expertise of Top Chef winner Hung Huynh was the perfect strategy for making Catch NYC the sensational hit that it is.
Catch, located at 21 9th Avenue in New York City, is a three-floor, 14,000 square-foot seafood restaurant that can seat 260 people. Hung Huynh contributed dishes like jumbo Cantonese-style lobster, Crispy Whole Red Snapper for two with Oyster Mushrooms, Dungeness Crab Tagliatelli with Flying Fish Roe & Scallion Tomato Sauce, and one of the dishes that helped dub him Top Chef, hamachi tartare with avocado, tomato vinegar, and fingerling potato chips. In EMM Group tradition, it was important that Huynh made everything large-scale and with over-the-top, indulgent flavors. “This is the first restaurant of my dreams,” Huynh said when announcing his collaboration with EMM Group for Catch.
Later this year, Mark Birnbaum, Eugene Remm and Michael Hirtenstein will once again use the culinary expertise of Hung Huynh to launch the much anticipated outpost of Catch in South Beach Miami within the James Royal Palm Hotel. Catch began when Remm and Birnbaum realized that there were no seafood restaurants in the Meatpacking District. Once a suitable location opened up, they grabbed it and soon after, acquired Huynh. The same can be said for Catch in Miami. While throwing a big party in Miami, the hospitality kings “noticed a lack of seafood-specific restaurant options in Miami, and a desire expressed by its residents for more social, shareable, city-style dining” said Mark Birnbaum. With Hung Huynh on board, there are endless possibilities for Catch. Miami is just one of many exciting milestones for Catch Restaurant.