A variety of premium American and Japanese meats will be available, including smaller, leaner cuts. Seafood and sushi will also be available.

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Guests who don't want to eat steak will find plenty of dishes at Catch Steak in West Hollywood on Monday, June 6. The co-founders of Catch Hospitality Group, Mark Birnbaum and Eugene Remm, always keep three crucial elements in mind when creating a total package restaurant, including American beef, Japanese Wagyu and a variety of dishes.

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In Catch Steak, you won't feel weighed down by the meals, the mood is festive, there are tableside presentations without unnecessary fuss, and the food quality remains high despite the fact that the room might be occupied by celebrities, tastemakers, and large groups of party-hearty guests with different dining tastes. Dinner will be served seven days a week at 5:30 p.m. to midnight at the ambitious restaurant.

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Chef Michael Vignola is charbroiling tomahawks and porterhouses on Montague broilers that can reach 1,800 degrees on Montague broilers that can handle four or five, six, or seven hundred covers.

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But Vignola insists that Catch Steak's menu is based on smaller cuts, which are cooked on solid steel plates above a custom-fitted broiler over one-and-a-half-inch broilers.

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Allen Brothers, a Chicago-based supplier, hand-cuts beef for Catch Steak's butchers.

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Meanwhile, Vignola acknowledges the value of grain-fed, corn-finished beef, which provides the traditional flavors and textures of steakhouses.

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The chili-rubbed grass-fed New York strip is perfect for those who want something different. Among Catch Steak's Japanese cuts are snow beef from Hokkaido, olive-fed beef from Kagawa, and true A5 Kobe beef from Hyogo, which are available either individually or in flights.

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As well as steak, Vignola and Birnbaum highly recommend a soy-based vegetarian twist on chicken Parmesan and a twice-baked potato topped with osetra caviar, as well as chilled seafood, Dover sole, mushroom-crusted salmon, sushi rolls, spicy baked clams, roasted langoustines, sizzling shrimp, and sushi rolls. Aside from California tomatoes paired with Harry's Berries strawberry jam, Vignola enjoys serving top-notch produce in Los Angeles.

There are smoked cocktails served in lanterns, a sizzling Wagyu steak on hot rocks, and flambéed Alaska baked at the table.

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The Catch brand was founded by Birnbaum and his partners, including Tillman Fertitta, owner of Mastro's, Del Frisco's, Morton's and the Palm restaurants.

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In 2016, Catch LA, a seafood restaurant on Melrose Avenue, opened.

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During the pandemic, Birnbaum learned that the sprawling Melrose Place space formerly occupied by Fig & Olive was available, and therefore created Catch Steak's West Hollywood location. As much as he loved the building, its two-story layout, and its beautiful patio, he also found out that a parking garage adjacent, which had previously been used for events, was also available for rent.

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With high ceilings, a street-facing patio, a garden room, a tree with lights in the center of the restaurant, a long entrance, and a long staircase, Catch Hospitality Group jumped at the chance to build a 13,000-square-foot steakhouse designed by the Rockwell Group.