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

MAKE A RESERVATION

Three 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

Four Stone Crab Claws on a bed of ice, garnished with lemon and a small bowl of Catch & Cut Signature Mustard sauce, on a round silver tray.

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

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THE TEAM

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.

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.

NATINA ROCCHIO

SOMMELIER

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.

nesha korak

BAR DIRECTOR

Nesha Korak began his career in Belgrade, Serbia, and moved to New York City in 2009, where he joined the renowned Employees Only family. His years in the NYC speakeasy scene shaped his philosophy on hospitality and cocktail culture, with a focus on craft, precision, and guest experience. He later expanded his expertise internationally, contributing to venues across Europe and Asia.

Since relocating to Florida in 2021, Nesha has brought that same standard to Catch & Cut, elevating the beverage program, mentoring the bar team, and ensuring consistency of service. His goal is to blend classic speakeasy traditions with innovation that reflects the South Florida community.

lindsay ravenell

DIRECTOR OF EVENTS

Born and raised in Fort Lauderdale, Lindsay Ravenell has built a successful career in South Florida's hospitality industry. With extensive experience in hospitality, events, and sales, and a passion for creating exceptional guest experiences, she has become a trusted event professional. As Director of Events, she specializes in planning everything from corporate gatherings and weddings to birthdays, fundraisers, and special celebrations.

From your first inquiry to the final farewell, Lindsay will personally guide you through every step of the planning process. Her attention to detail, personalized service, and commitment to excellence ensure every event is seamless, memorable, and tailored to your vision.

happenings

Image shows our Spicy Tuna Crispy Rice. Spicy Tuna, Pearl Arare & Crispy Fried Sushi Rice

Daily
happy hour

mon to thu | 4 pm to 6 pm
fri to sun | 2 pm to 6 pm

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Three cocktails in martini glasses on a white marble surface. One drink is deep brown, the second is light, topped with two coffee beans, and the third is pale white with three green olives on a skewer. The drinks are surrounded by ice.

$10 tito’s vodka & hendrick’s gin martinis

mon to thu | 4 pm to 6 pm
fri to sun | 2 pm to 6 pm