Catch & Cut is Serving up the Freshest Stone Crabs this Season
- Nile Fortner
- Oct 15
- 6 min read
Catch & Cut is the season’s catch! As anticipation builds for the return of South Florida’s stone crab season, starting Wednesday, Oct. 15, Catch & Cut is Fort Lauderdale’s destination for an elevated coastal dining experience combined with old-school hospitality. Renowned for its sophisticated atmosphere, fresh stone crabs, seafood and sushi, and USDA prime steaks from Allen Brothers, Catch & Cut’s Partner and Executive Chef André Bienvenu invites neighbors and visitors to savor the season.
Catch & Cut welcomes the season with the launch of Chef Bienvenu’s fall menu and new signature sauces and seasonings; Beyond Brunch, a reinvented Sunday afternoon brunch experience; an elevated happy hour; and the introduction of an exclusive Wine Dinner series, debuting with DeLille Vineyards.
Crack into the season! Catch & Cut will celebrate the start of stone crab season with a lavish fête on Friday, Oct. 17. The restaurant will open its doors to the community early from noon to 11 p.m. for a day of festivities. Guests will be welcomed with a complimentary glass of champagne, and the first 50 attendees will receive a bottle of Chef Bienvenu’s new signature mustard sauce that pairs with fresh Florida stone crabs.
Guests will enjoy a complimentary tasting of Perrier-Jouët Grand Brut Champagne and a selection of Fine White Wines. Beluga Vodka will feature a martini and caviar bar accented by a Catch & Cut ice sculpture, toasting to one of South Florida’s most anticipated culinary traditions.
Stone crab season highlights include:
New Fall Menu:
Celebrated for his culinary expertise and innovative cuisine, Chef Bienvenu’s new fall menu masterfully blends creativity and tradition, offering dishes that showcase his exceptional culinary artistry. Guests can relish South Florida’s favorite indulgence, jumbo and large Florida stone crabs. Celebrated for their buttery sweetness, stone crabs are perfectly cracked, chilled, and served with Chef Bienvenu’s signature sauces, capturing the true taste of stone crab season in every bite. Colossal stone crabs will be offered when available throughout the season.
Chef Bienvenu’s celebrated signature sauces and seasonings are now available to take home. The three exceptional options elevate any meal: the mustard sauce, known as “Crab’s Best Friend,” a companion for all types of seafood; the steak sauce, “Steak’s Best Friend,” a rich, savory blend perfect for every cut of meat; and All That Seasoning, “Food’s Best Friend,” a versatile, flavor-packed mix that enhances any dish. The sauces will be available for purchase for $14, and the seasoning for $12.
New fall menu highlights include jumbo and large stone crabs, sushi and raw bar items, including oysters, a seafood tower, grouper ceviche, jumbo shrimp cocktail and colossal lump crab cocktail. Featured appetizers include the snow crab escargot, jumbo blue crab avocado sphere, crispy-wrapped shrimp, steamed clams with shrimp dumplings, smoked mahi fish dip and the dip trio featuring crab pico, lobster hummus and onion dip served with chips. Soups and salads include stone crab chowder, Caesar salad stack, and the crab and avocado salad.
The Catch menu features Maine lobster tail, sea bass, Mediterranean branzino, Maine lobster and jumbo lump crab cakes and the chef’s catch of the day. The Cut menu, featuring USDA prime steaks from Allen Brothers, includes center-cut filet mignon, prime New York Strip, bone-in ribeye and the chef’s cut of the day.
Stone Crabs To Go:
Catch & Cut will also offer stone crabs to go, so guests can indulge in the buttery sweetness of fresh Florida stone crabs perfectly cracked, chilled in the comfort of their own home and for special gatherings and festive holiday celebrations. All orders will come with Catch & Cut Mustard Sauce and lemon – the perfect pairing for effortless holiday entertaining.
Order Sizes: Large: 4 to an order: MP | Jumbo: 2 to an order: MP |Platters: Two, four, and eight people
To go orders are available during operating hours and holidays.
Holidays Hours:
· Thanksgiving Eve: 9 a.m. to 10 p.m.
· Thanksgiving: 9 a.m. to 7 p.m.
· Christmas Eve: 9 a.m. to 8 p.m.
· Christmas: 12 p.m. to 7 p.m.
· New Year’s Eve: 9 a.m. to 8 p.m.
· New Year’s Day: 9 a.m. to 8 p.m.
Guests can place an order on catchandcut.com and select a future date and time to pick up the order or call the restaurant directly. Delivery is also available through third-party delivery services, including Uber Eats, DoorDash, and Grub Hub.
Happy Hour:
Catch & Cut’s summer sushi specials were soy good; they are now a regular part of happy hour. Offered Monday through Friday, from 4 p.m. to 6 p.m., at the bar, happy hour features 25% off the full sushi bar menu, including favorites such as spicy tuna rolls, salmon nigiri, and the Land and Sea Roll, along with sake, wines by the glass, and cocktails.
Beyond Brunch:
Catch & Cut takes Sundays a cut above with Beyond Brunch, an all-day experience. Sundays, from noon to moon, guests can sip crisp champagnes and savor artfully plated dishes all to the sultry soundtrack of a live jazz saxophone player, creating a truly unforgettable Sunday afternoon. A special brunch menu is offered from 12 to 3 p.m., and the regular menu is offered all day.
Open on Sundays, from 12 to 9 p.m., Catch & Cut offers a lavish selection of a la carte sweet and savory stone crabs, seafood, sushi, signature dishes and chef-curated brunch features. The decadent dining experience is anchored by an opulent raw bar featuring buttery sweet fresh Florida stone crabs, sushi, a succulent seafood tower, oysters, grouper ceviche, jumbo shrimp cocktail and a colossal lump crab cocktail.
The afternoon affair is accompanied by an extensive selection of crisp champagnes and fine wines hand-selected by Certified Sommeliers Stephan Cole and Natina Rocchio. Brunch Champagne specials include GH Mumm Brut for $20 a glass, GH Mumm Brut Rose for $24 a glass, Perrier-Jouet Grand Brut for $28 a glass, and 25% off all bottles of Champagne.
In addition to Catch & Cut’s signature menu, Catch & Cut’s brunch specials, offered Sundays from 12 to 3 p.m., include the cinnamon caramel roll with sticky pecans; the C&C 48-hour chicken, brined and fried naked with seasoned watermelon and citrus jalapeño slaw; steak frites and eggs, an 8-oz. Prime New York strip, seasoned shoestring fries and two eggs; lobster and crab Benedict, peppered bacon, spinach and Dijon hollandaise on butter toast; and the 1309 sushi platter, including the Las Olas roll, Hamachi, tuna and salmon sashimi and tuna, salmon and wahoo nigiri.
Featured brunch cocktails include Zen Orange Sour (Hendrick’s Gin Shaken with house made lychee orange cordial aperitivo select fresh lemon juice); Birds of a Feather (Milagro Blanco Tequila shaken with lavender honey Lillete rose and fresh lemon juice); Honeydew Fizz (New Amsterdam Vodka shaken with honeydew Chambord, fresh lemon juice and finished with Prosecco); Las Olas Breeze (strawberry infused Hendrick’s Gin shaken with Rockey’s Botanical Mint Cucumber, fresh lime juice and ginger ale).
Friday Lunch:
Starting Friday, Oct. 17, Catch & Cut will open for lunch each Friday, with quick front door valet drop off. From noon to 3 p.m., guests can enjoy lunch features, wine flights chosen by Certified Sommeliers Stephan Cole and Natina Rocchio, and Beluga Vodka Martinis for $10.
In addition to the main menu, special lunch features include the C&C 48-hour chicken, brined and fried naked with seasoned watermelon and citrus jalapeño slaw; lobster roll; wagyu burger, caramelized bacon jam, melted blue cheese, blackened tomato, arugula and onion on a toasted bun with seasoned chips; lobster tomato caprese salad; and the 1309 sushi platter, including the Las Olas roll, Hamachi, tuna and salmon sashimi and tuna, salmon and wahoo nigiri.
Wine Dinner with DeLille Vineyards:
Uncork an unforgettable evening as Catch & Cut presents a wine dinner with DeLille Vineyards on Thursday, Oct. 30. From the DeLille Vineyard to the table, guests will enjoy an intimate, immersive epicurean experience with five courses for $165. The evening will begin with a reception at 6:30 p.m., followed by dinner at 7 p.m.
Celebrating the artistry of food and fine wine, Chef Bienvenu will prepare a thoughtfully curated five-course menu, each dish expertly paired with exceptional wines from DeLille Vineyard, hand-selected by Certified Sommelier Stephan Cole. Each pour will showcase the richness of the season and the nuance of the vintage. Guests will enjoy a night of elevated flavors, warm hospitality and engaging conversation with DeLille Vineyards Director of Winemaking Jason Gorski, Chef Bienvenu and Certified Sommelier Stephan Cole.
Pairing passion with every pour, the five-course menu includes:
First Course: Crab and Lobster Avocado Sphere – Spicy mustard sauce and red masago, paired with 2023 Chaleur Blanc, Columbia Valley, WA (white)
Second Course: Bluefin Tuna Tartare – Pickled wakame salad with seaweed cracker and togarashi salt, paired with 2022 Chaleur Estate, Red Mountain, WA (red)
Third Course: Colorado Lamp Chop – Coffee crusted with mango jelly and mint oil, paired with 2022 Four Flags, Red Mountain, WA (red)
Fourth Course: Prime New York strip, split 8 oz. peppered bacon, roasted onion, powder popcorn and Iowa blue cheese foam, paired with 2021 Grand Ciel Cabernet Sauvignon, Red Mountain, WA (red)
Dessert: Chef’s Selection
Reservations for the DeLille Wine Dinner are required. Tickets are $165 and available at https://catchandcut.com/happenings.
For more information about Catch & Cut, please visit catchandcut.com. To make a reservation, please visit OpenTable or call 954-533-1838.
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