Catch Hospitality, the company behind some of New York City's hottest restaurants, is shifting its focus from party-centric eateries to more intimate destinations where food takes center stage. At the helm of this shift is Eugene Remm, a restaurateur with 20 years of experience under his belt.
Remm's latest venture, Or'esh, is a Mediterranean restaurant set to open in SoHo, with a focus on Levantine cuisine and a coal-fired kitchen. The brainchild of Nadav Greenberg, a veteran chef who previously worked at Michelin-starred Shmoné, the restaurant promises an immersive experience that blends flavors, textures, and presentation.
Diners can expect dishes like Jerusalem bagel with baba ghanoush, matbucha, mint tzatziki, olive oil, and za'atar, as well as a 67-layer wagyu flatiron skewer, lamb kebabs, sweetbreads, and salt-baked whole branzino. Greenberg's commitment to seasonal cooking means that the menu will change regularly, with vegetables in the market salad being updated every month.
Remm's strategy is built on the idea of creating a platform for chefs to shine. Rather than being hands-on himself, he trusts his team to execute their culinary visions, allowing them to take center stage and showcase their talents. This approach has already proven successful at The Corner Store and The Eighty Six, which have become two of Remm's crown jewels.
The restaurateur's vision for Catch Hospitality is one of growth and expansion, with plans to open more restaurants in the coming years. While details are sketchy, Remm has hinted at the possibility of French and Italian restaurants, as well as collaborations with top chefs like Greenberg.
For Remm, this new chapter represents a return to his roots. After opening Meatpacking District nightclub Tenjune 20 years ago, he set off on a path that led to the creation of Catch in 2011. Now, with Or'esh and several other projects in the pipeline, he's redefining what it means to be a restaurateur – one who creates a platform for culinary innovation, rather than just throwing parties.
Remm's ultimate goal is to create an "iPhone" experience, where his chefs are the stars of the show. And with Greenberg at the helm of Or'esh, he's off to a promising start. As the restaurant scene continues to evolve, one thing is certain: Eugene Remm and Catch Hospitality are ready to take center stage.
Remm's latest venture, Or'esh, is a Mediterranean restaurant set to open in SoHo, with a focus on Levantine cuisine and a coal-fired kitchen. The brainchild of Nadav Greenberg, a veteran chef who previously worked at Michelin-starred Shmoné, the restaurant promises an immersive experience that blends flavors, textures, and presentation.
Diners can expect dishes like Jerusalem bagel with baba ghanoush, matbucha, mint tzatziki, olive oil, and za'atar, as well as a 67-layer wagyu flatiron skewer, lamb kebabs, sweetbreads, and salt-baked whole branzino. Greenberg's commitment to seasonal cooking means that the menu will change regularly, with vegetables in the market salad being updated every month.
Remm's strategy is built on the idea of creating a platform for chefs to shine. Rather than being hands-on himself, he trusts his team to execute their culinary visions, allowing them to take center stage and showcase their talents. This approach has already proven successful at The Corner Store and The Eighty Six, which have become two of Remm's crown jewels.
The restaurateur's vision for Catch Hospitality is one of growth and expansion, with plans to open more restaurants in the coming years. While details are sketchy, Remm has hinted at the possibility of French and Italian restaurants, as well as collaborations with top chefs like Greenberg.
For Remm, this new chapter represents a return to his roots. After opening Meatpacking District nightclub Tenjune 20 years ago, he set off on a path that led to the creation of Catch in 2011. Now, with Or'esh and several other projects in the pipeline, he's redefining what it means to be a restaurateur – one who creates a platform for culinary innovation, rather than just throwing parties.
Remm's ultimate goal is to create an "iPhone" experience, where his chefs are the stars of the show. And with Greenberg at the helm of Or'esh, he's off to a promising start. As the restaurant scene continues to evolve, one thing is certain: Eugene Remm and Catch Hospitality are ready to take center stage.
so i think its cool that catch hospitality is shifting their focus from party food to more intimate restaurants where the food really shines. like, who doesn't love a good meal at a cozy spot? but what im not sure about is how they're gonna maintain that energy and vibe in smaller spaces... it feels like its a tough balance to strike between intimacy and still making it feel like a special occasion 
Can't wait to try Or'esh out when it opens 
think catch hospitality is making a great move by focusing on food first, no more party atmosphere just good old fashioned eats 
. remm's approach is all about giving chefs a chance to shine, which is something we should be supporting in the culinary world 
. or'esh sounds like an amazing addition to nyc's dining scene and i'm hyped to try it out when it opens 
. also, i love how greenberg's commitment to seasonal cooking means the menu will change regularly, keepin' things fresh and exciting for diners 
they're focusin on culinary innovation now, which means we get to see more unique flavors and chefs takin the stage! Eugene Remm's vision is all about creatin a platform for chefs to shine, and it sounds like he's got the right person in Nadav Greenberg to bring that concept to life 
or'esh in soho can't come soon enough 
It's amazing how life lessons can be found in even the most unexpected places, like a restaurant shift! You see, Eugene Remm's decision to let his chefs shine is all about embracing our strengths and letting others build upon ours 
. I mean, think about it, if he was still trying to control every aspect of each dish, that's just gonna lead to burnout and mediocrity 
. By giving his team the freedom to create, Remm is actually creating a more resilient and innovative culinary landscape 
.
. And hey, when you do finally let go, watch how your relationships and work transform 
!
! They're focusing on making food the star of the show instead of partying all night 
. I'm kinda obsessed with their new restaurant Or'esh, it's like a taste explosion in SoHo! Nadav Greenberg's Levantine cuisine sounds so intriguing and I love that he's committed to seasonal cooking 
. It's awesome that Eugene Remm is giving his chefs the spotlight, I mean who doesn't love a good chef story? 
. And let's be real, 67-layer wagyu flatiron skewer sounds like a total game-changer 
. I do wonder what their take on seasonal cooking will be like, with veggies being updated every month - that sounds like a bold move!
I'm excited to try out their dishes like Jerusalem bagel with baba ghanoush and 67-layer wagyu flatiron skewer 