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This famous NYC hotspot has been transported from Meatpacking District Manhattan and bridges a long awaited gap in Dubai's restaurant scene. The vibrant atmosphere attributed to the restaurant's tight team and music, beautifully crafted cocktails and a globally influenced, contemporary seafood menu created by talented head Chef Bobby Griffing (previous protégé of celebrity Chef, author and restaurateur, Todd English) challenges expectations, serving addictive combos. Try the whole snapper and sea bass deboned, a pleasing tartar trio of tuna, salmon and yellow tail with caviar, wasabi sour cream, scallions and guacamole (all to be evenly consumed, encased in a fresh prawn cracker). Desserts are giant towers of indulgence or clever theatrics. CP Tip: Definitely not just for veggies, the four mushroom spaghetti with snap peas, oven-dried tomatoes, truffle oil and parmesan and the scallop gnocchi are particularly moreish. The Wagyu hot stone is a safe bet for carnivores. And…if you've had a trying day, you can always take it out on the punch bag in the bathroom.

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