The Catch Restaurant back, now at a new location off Katella Avenue at Sportstowne Drive in Anaheim. It occupies the ground floor corner of the brand new Avalon Bay luxury residential building, just across from the Grove Theater, steps away from the Angel’s stadium. “The new Catch” opened in March 2010. It has most of the attributes of the original Anahein landmark. Thanks to its lay out, versatile menu and highly professional staff, it manages to serve and please the sport fans crowd and demanding gourmets alike.
When approaching the restaurant, you pass by a large outdoor dining area. Inside, on your right, a quiet dining room with white tablecloths. In the center of the restaurant a large elevated half moon bar with a row of tables. Two steps down, another row of tables in the half moon shape lay out. Large TV screens above the bar which is the part of the restaurant that caters to the sport fans. Behind the bar a top of the line huge open kitchen, all stainless steel, immaculate, which employs 17 cooks and the Executive Chef Chris Hutten. Pass the kitchen, on the left, another quiet dining room with comfortable booths followed by the “Legends Room”, private dining seating for up to 80 guests with accommodations for business meetings, speaker programs and rehearsal dinners.
Chris Hutten caught this Writer taking note of a statement we found interesting, posted by the kitchen: “To taste good, fish has to swim three times; in water, in butter and in wine” Polish proverb. He very nicely introduced himself to us. He comes from the “Blue Coral” in Newport Beach, an off spring of Flemings”. Then he 'walked' us through his menu.
The lunch menu is mostly casual California cuisine with a large variety of salads: The Cobb, The Caesar, The Master Louie, The Albacore Tuna Chop-Chop, and some interesting, interpretations of traditional sandwiches like the “BILOXI”: port shoulder braised until tender, then shredded and bathed in house made cider vinegar barbecue sauce, served on a toasted brioche bun with southern hot slaw, white cheddar and pickled red onions. The BLATT: applewood smoked bacon, lettuce, sliced roasted turkey and wine-ripe tomato on squaw bread with green goddess dressing. The fried egg BLT, taking an American classic to the next level. Toasted sour dough bread, mayonnaise, iceberg lettuce, beefsteak tomato, aged cheddar, applewood smoked bacon and three fried eggs over easy. A little travel with the Cuban Press, the Teriyaki Grilled Yellow Tail or the Beef Avocado Lime Tacos. Let’s not forget the “Bur-dog-on” All your ballpark favorites in one. Sandwiches are served with fresh garlic and parsley fries.
No matter how mouth watering the lunch menu is, it was the dinner menu that won us. The Catch has partnered with the Santa Monica Seafood Company, which is at the forefront of preservation and aquaculture efforts to secure fine ocean food. The best of the best seafood is on the menu: Organic Clare Island Irish salmon, Grilled Center Cut Swordfish, Tasmanian Ocean Trout, Blackened Ahi Tuna, Maine Sea Scallops, Western Australian Lobster, Alaskan King Crab Legs, Mahi-Mahi, large Mexican White Shrimps, and more.
For our dinner we started with the Chutten’s Crab cake: Jumbo lump crab meat folded into horseradish, Dijon mustard and a fresh herb mixture, then pan fried. It is served with Granny Smith apple blue cheese slaw and oven roasted plum tomato aioli, a very original and pleasing combination. We selected the legendary Chilean Sea Bass for our main course. Large portion of Sea Bass, miso infused,served on a bed of fried basmati rice with crispy bay shrimps, ginger carrot puree, lemon butter and spicy sesame Tomatoes, absolutely delicious. Dessert: crème brulee with fresh berries and two crisp tuiles, perfect.
Seafood is not for everyone and The Catch has made sure that meat lovers are not overlooked and are served the best quality beef. The beef on the menu is from Creekstone Farms, natural and premium Black Angus beef, aged 28 days and USDA certified. You have the choice between the 16 oz ribeye, the 14 oz New York strip, the 8 oz filet mignon, the Master chef prime 8 oz Top sirloin and for the big appetites the 32 oz Tomahawk Chop, tender and well marbled bone-in ribeye. We heard it is to die for if you have the appetite for that much meat in one serving. All steaks are served with Dauphinoise potatoes and asparagus.
The Catch has an extensive wine list and a very large choice of domestic and foreign beers. Personal wines welcome (corkage fee applies)
Parking is located in the building structure and valet available. The Catch is located 2100 E katella avenue Anaheim Ca 92806 Tel (714) 935-0101 Fax (714) 935 0105 Email: Info@catchanaheim.com. Hours: Monday to Friday 11 a.m to 4 pm – Saturday & Sunday 5 pm to 9 pm.
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