![]() Mainstays include a selection of American and Japanese wagyu beef, including A5 Kobe beef cooked tableside. The outdoor space, along with a basement dining room and private event space (the Red Room, which pays homage to the old-school steakhouse), will welcome large groups, and, depending on the night, the bar will transition from a cozy spot to have dinner at a high-top booth to a bustling, people-watching, standing-room-only scene.Ī lighter, brighter and fresher take on a classic steakhouse, Catch Steak Aspen will maintain the DNA of other Catch Steaks, which originated in New York City’s Meatpacking District, but chefs will build specials around local produce. ![]() With a centerpiece fireplace, it’s destined for après-ski fame. “It was a perfect combination of a love for the town and finding the perfect location for what we do,” he says.Ĭatch Steak Aspen, which will open in early fall, will use its rooftop-which Birnbaum says will offer the best views in town-year-round. When the space became available, Birnbaum flew to Aspen the following day and didn’t leave until he made a deal. It wasn’t until he rode the elevator to a rooftop brunch at the former Scarlett’s during the Food & Wine Classic that he found a space where he could envision Catch. PHOTO COURTESY OF CATCH STEAK.Īfter many visits, Birnbaum got the feeling that there was a void in the Aspen market for his resto concept-that is, a proper rooftop restaurant with fun, shareable food. When Catch Steak opens in Aspen this fall, menu mainstays will includes a selection of American and Japanese wagyu beef, including A5 Kobe beef (cooked tableside) and premium cuts of hand-diced, line-caught, wild bluefin tuna. “There are a lot of beautiful places where you can hike, bike, raft and enjoy the mountains, but you can’t beat the history, authenticity and charm of Aspen.” “It’s the greatest destination America has to offer in any season,” he says. He and his fiancée liked Aspen’s autumn season so much, they changed the destination of their September wedding from Napa to Aspen. ![]() But, like so many loyal visitors, Birnbaum solidified his love for Aspen when he visited in summer and fall. He’s returned with his now-fiancée every year before the holidays-staying in the same room-for the last five years. Birnbaum immediately fell head-over-heels for Aspen. When the New Yorker moved to Los Angeles to open a West Coast Catch, he took a ski trip to a place he’d always wanted to visit. “We depend on our locals for support and make sure they feel the love from us all year round,” says Birnbaum. In Vegas, when hotels shut down during the pandemic, locals ensured Catch remained packed. But Los Angeles-based Catch Hospitality Group co-owner Mark Birnbaum brings his popular experiential dining concept to the mountains with thoughtful consideration and a true passion for Aspen.Įven in the big-city markets Catch operates in, the restaurants are known for catering to local clientele and visiting regulars. When small-town locals hear of a big hospitality group-with outposts in New York, Los Angeles and Las Vegas-moving into Aspen’s downtown core and opening a seven-days-a-week, 10,000-square-foot restaurant and bar, skeptics abound. ![]() Catch Steak, a mammoth dining space with even greater plans for pleasing gourmands, arrives in Aspen. ![]()
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