On any given evening, Catch & Cut is alive with energy. The sound of laughter, the clinking of cocktails and the unmistakable sizzle of fresh seafood on the grill create a symphony of what’s to come. The name of this restaurant in the bustling dining scene tells the story: “catch” for the freshest seafood, “cut” for the premium steaks, all curated with precision and passion.
At the helm of this new hot spot is Executive Chef and Managing Partner André Bienvenu, a name synonymous with culinary excellence in South Florida. With over four decades in the industry, including a celebrated tenure as executive chef at Joe’s Stone Crab, Bienvenu brings a wealth of expertise and a sharp eye for quality. “We saw a need in this area for a high-end seafood and steakhouse, and that’s where ‘Catch & Cut’ came into play,” he explains. “It represents our focus — exceptional seafood and premium cuts of steak. The name captures the essence of what we offer: fresh, high-quality ingredients prepared with precision.”
Simplicity is at the center of the menu. “With over 40 years in the industry, I’ve learned that simplicity is key,” Bienvenu says. “Our menu is intentionally designed to be easy to navigate, straightforward to execute and, most importantly, enjoyable for our guests.” Florida stone crab is king here, a nod to the restaurant’s deep ties to South Florida’s coastal bounty. “It’s a local delicacy, and we’re proud to feature it as a highlight of our seafood offerings,” he notes.
The raw bar and sushi menu bring an added layer of freshness, while signature dishes like the crispy-wrapped shrimp and surf-and-turf meatballs showcase the restaurant’s innovative yet approachable style. Another highlight is the steak program, anchored by Allen Brothers USDA Prime cuts. “We work with high-end vendors that we see as an extension of our kitchen,” Bienvenu says. “Allen Brothers has been with us since day one. They truly understand our vision and help us deliver a superior product to our guests.”
Dining at Catch & Cut is as much about the experience as the food. The space is elegant but unpretentious, designed to feel upscale yet inviting. “Since we’re in Fort Lauderdale, we wanted the decor to reflect the local coastal charm while maintaining a sophisticated edge,” Bienvenu explains. “We believe we’ve struck the perfect balance — elevated but still welcoming.” That attention to detail extends beyond the dining room and into the restaurant’s culture. “Our staff is everything when it comes to creating a great guest experience,” he says. “I’ve always believed that happy employees make happy guests. If my team feels valued and excited about what they do, that enthusiasm naturally translates to the customer experience. Hospitality starts with taking care of your own team.”
That philosophy is paying off. “One of the most rewarding moments has been seeing both my staff and customers return night after night,” Bienvenu says. “My vision was to create a place where guests would want to dine three or four times a month. Instead, we’re seeing people come in two to three times a week, telling us how much they love the experience. Hearing feedback like, ‘It feels like you’ve been open for years’ just five weeks in is incredibly gratifying.”
For Bienvenu, building a restaurant is more than just great food — it’s about creating a sense of place. “For me, community starts with the people inside the restaurant — our team,” he explains. “When you build a strong internal culture, that energy extends outward to guests. We’ve worked hard to bring back an old-school hospitality feel, and it’s been amazing to see how well our Fort Lauderdale guests have responded.” That commitment to hospitality extends to partnerships with local charities and organizations, ensuring that the restaurant’s success also benefits the community. “We want Catch & Cut to be more than just a restaurant,” Bienvenu says. “We want it to be a place where locals feel at home.”
Catch & Cut may be one of the newer additions to Las Olas, but its impact is already being felt. “I hope guests walk away feeling like they’ve found a place where they truly enjoy spending time,” Bienvenu says. “Whether it’s the warm service, the quality of the food or the overall atmosphere, I want Catch & Cut to be part of their regular dining routine.” With a focus on excellence, simplicity and hospitality, Catch & Cut Las Olas is quickly carving out its place as a premier dining destination. Whether you’re stopping by for a perfectly chilled stone crab claw, a steak seared to perfection or simply a night out with exceptional service, one thing is certain — this restaurant is here to stay.
The Dish: Crispy Wrapped Shrimp
Ingredients
- 6 pcs shrimp (13-15 count), peeled and deveined
- 1 oz lemon pepper spice
- 2 oz olive oil
- 3 oz ponzu sauce
- 6 oz cooked linguine
- 1 ti leaf
- 0.25 oz arugula lettuce
- 1 lemon wedge
- Pinch chopped parsley
- Pinch kosher salt
Method
1. Marinate the shrimp in olive oil, lemon pepper spice and kosher salt for at least 30 minutes.
2. Prepare the linguine, allowing it to cool completely in a cooler before use.
3. Wrap the shrimp by taking five strands of linguine for each shrimp and wrapping them securely around the center.
4. Fry the shrimp by placing them gently into the fryer. Cook until the pasta turns golden brown and the shrimp reaches an internal temperature of 140°F.
5. Prepare the plating by placing a ti leaf in a bowl, adding 1/4 oz of arugula lettuce and putting the crispy shrimp on top.
6. Garnish with chopped parsley and a lemon wedge.
7. Serve the ponzu sauce on the side.
Chef’s Notes
Ensure the pasta is wrapped tightly to keep the shrimp secure during frying.
Fry at a moderate temperature to prevent burning the pasta before the shrimp is fully cooked.
The ponzu sauce adds a citrusy, umami flavor — perfect for dipping.
