Seafood & Steak

INDULGE IN A DINING EXPERIENCE THAT WILL LEAVE YOU WANTING MORE

A DESTINATION

Catch & Cut Las Olas isn't just a restaurant; it's a destination for those seeking a transcendent culinary experience. Situated in the heart of Las Olas, it beckons both locals and travelers alike with its vibrant ambiance and exceptional cuisine. Here, every visit becomes a culinary adventure, whether you're indulging in Florida stone crabs and the freshest seafood, savoring the finest cuts of meat from Allen Brothers, or exploring the intricacies of our sushi & raw bar. With a commitment to excellence ingrained in every detail, from the carefully curated menu to the attentive service, Catch & Cut invites you to immerse yourself in a world where each moment is savored and every dish tells a story. Whether you're gathering with friends, celebrating a special occasion, or simply seeking an unforgettable dining experience, Catch & Cut Las Olas stands as a beacon of culinary excellence, ready to exceed your every expectation.

Eat & DRINK
Together

Two slices of medium-rare steak stacked on a fork with a sprig of rosemary on top against a black background.

CRAFTED IN THE KITCHEN

In our kitchen at Catch & Cut Las Olas, each dish is meticulously crafted with passion and precision, ensuring a culinary journey that delights the senses and leaves a lasting impression

Stone crab claws on ice with a lemon wedge and garnish

MASTER CHEF

Executive Chef of Catch & Cut, Andre Bienvenu is a true master of his craft, expertly combining innovation and tradition to create culinary masterpieces that captivate the palate and inspire awe

Elegant cocktail with orange liquid and mint garnish in a coupe glass on a black and white background.

FRESH INGREDIENTS

At Catch & Cut Las Olas, we source only the freshest ingredients, handpicked to infuse every dish and signature cocktail with vibrant flavors and elevate your dining experience to new heights

THE TEAM

Partner & Executive Chef Andre Bienvenu in white jacket with embroidered name and logo.

PARTNER | EXECUTIVE CHEF

ANDRE BIENVENU

André Bienvenu, former executive chef at Joe’s Stone Crab in Miami Beach, brings decades of culinary expertise to Catch & Cut on Las Olas Boulevard, serving premium stone crabs, exceptional seafood, USDA prime steaks, and sushi, with a New England flair. A Johnson & Wales graduate and founder of Dockside Foods, Bienvenu is passionate about mentoring his team, perfecting seafood and barbecue dishes, and competing in culinary and ice carving events. Outside the kitchen, he values family time and supports local and national charities.

Catch & Cut General Manager, Sherwin Levitis, a man with a beard and brown hair, smiling in a blue checkered suit jacket and white shirt, standing in the main dining room at Catch & Cut restaurant

GENERAL MANAGER

Sherwin Levitis

Originally from NYC and raised in New Jersey, Sherwin Levitis found his calling in hospitality during the Disney College Program. He began his management journey in Las Vegas at Bally’s and Paris before returning to NYC, where he worked with top-tier restaurants like STK, Del Frisco’s, and Quality Italian. He later served as Director of Operations for Handcraft Hospitality, overseeing venues in NYC and Charleston.

In March 2024, Sherwin made the move to Fort Lauderdale and joined Catch & Cut as General Manager. With a passion for people, elevated dining, and unforgettable guest experiences, Sherwin brings a warm, welcoming energy to every service.

Catch & Cut Head Sushi Chef, Inyoman Atmaja, smiling with a beard and gray hair wearing a white chef's coat and a black fedora hat, standing in the main dining room at Catch & Cut restaurant

Inyoman Atmaja

HEAD SUSHI CHEF

Born in Bali, Indonesia, Chef Inyoman Atmaja’s passion for cooking began early, inspired by his parents and his mother’s food shop. He started his culinary career in 1983 as a pastry chef and moved to America in 1995, where he trained under celebrated sushi masters. He later became head sushi chef at Tokyo Sushi in Fort Lauderdale and opened his own restaurant in downtown Miami. With over 40 years of experience, Chef Inyoman blends tradition, technique, and creativity to craft sushi that is both refined and heartfelt. He is committed to delivering fresh, beautifully executed dishes that celebrate the art of Japanese cuisine.

Catch & Cut Sommieler, Natina Rocchio, a woman in a light blue coat and glasses standing in front of a stunning wine fridge in the main dining room at Catch & Cut restaurant

SOMMELIER

NATINA ROCCHIO

As a 7th-generation Florida native, Natina Rocchio’s journey in the restaurant industry began in 1990, blending rich flavors and experiences that shaped a passion for hospitality and wine. This dynamic environment ignited a love for wine, leading to a pivotal milestone in 2015 with her certification as a Sommelier, reflecting a dedication to mastering the art and science of wine. Fueled by a profound love for wine education, she continually expands her knowledge, explores new vintages, and uncovers the stories behind each bottle, curating memorable experiences that connect people through the beauty of wine and exceptional service.

Catch & Cut Lead Bartender, Joe Vesey, a man with short brown hair and a light beard, wearing a black dress shirt and tie, smiling with arms crossed in the main dining room at Catch & Cut restaurant

JOE VESEY

Joe Vesey, a seasoned mixologist with over a decade of experience, brings his expertise from New York’s vibrant nightlife, including five years with the renowned Employees Only group at Macao Trading Company, to Fort Lauderdale with the launch of Catch & Cut. His innovative cocktail menu, inspired by his NYC roots and crafted with fresh, local ingredients, creates a lively atmosphere where exceptional drinks and memorable dining experiences redefine the city’s culinary scene.

Joe is passionate about connecting with guests, curating each drink to match the mood, moment, and flavor of the evening.

LEAD BARTENDER

happenings

Catch & Cut's Sea Bass, seared with steamed shrimp, clams and coconut curry sauce. Garnished with green leaves and micro greens, served in a white textured bowl.

father’s day

june 15, 2025 | 12pm to 9pm
Catch & Cut's Jumbo Lump Crab & Lobster Benny. Jumbo Lump Crab & Lobster Cake, two eggs Benedict with peppered sugar bacon, sauteed spinach and dijon hollandaise sauce garnished with paprika, served with an orchid flower on a white plate.

BRUNCH

EVERY SUNDAY | noon to 3pm
Catch & Cut's cocktail garnished with a cucumber slice and mint leaves, with additional mint leaves scattered around on a white marble surface.

parties & Events

all year