A New market-style seafood eatery is raising the bar in Red Bank

by Jessica Jones-Gorman Photos by amesse photography

When Dominick Rizzo opened Catch, the market-style seafood concept that has been a Red Bank buzzword since December, the 30-year-old chef really had no intention of redefining seafood dining on the New Jersey restaurant scene.

But that’s exactly what he did.

“Our focus for Catch was always about quality,” Rizzo said. “Our ingredients, our hospitality…every aspect of this restaurant focuses on quality. But we thought it would be innovative to share a market-style experience, where diners could personally see the choices, select their cut of protein, and then have it prepared the way they want it, with whatever sauce and seasonings and sides they desire. It’s not pretentious or overpriced— we just have a love for food service and want to have a good time with it.”

So, they built an open kitchen and interactive raw bar where customers can interact with staff, or order fish to cook at home.

“This building was previously home to another seafood restaurant, so the renovations were not that extensive,” Rizzo said, speaking of the former Blue Water Seafood which he and company transformed with a new color scheme, fresh lighting, and a reveal of exposed brick. “I’m a big fan of an open kitchen, I like the idea of people seeing us cook.”

The menu is well-thought: an impressive arrangement of appetizers and salads utilize an array of ingredients and techniques and a selection of prepared entrees is available for those who do not want to build their own dish from the seven types of protein and nine varieties of accompanying sauce.

The predominantly seafood theme simply stems from a simple rule of supply and demand.

“Because this was previously a seafood restaurant, we knew there was a demand for it,” Rizzo said. “And we liked the idea of opening a non-denominational eatery. It offers a lot of freedom because we are not locked into cooking Greek or Italian. The name allows me to cook literally whatever I want, not just spaghetti marinara or grilled octopus.”

The restaurant’s most popular appetizer is the Angry Shrimpand Lobster, served with a “sinister” sauce and baguette crostini. Pan seared scallops with caramelized butternut squash, toasted pumpkin seeds, crispy salami, and warm maple vinaigrette is one of the eatery’s most coveted entrees, along with Sweet and Tangy Chilean Sea Bass, served with a pineapple glaze, braised wilted greens, “sticky rice,” and yuzu-berry drizzle.

“There’s also plenty of steaks, pork chops, and chicken. Our surf and turf is very popular, and the New York Strip is dry aged in house,” Rizzo said. “And the same quality we adhere to for our seafood applies to our meat.”

While some menu items are fixed, there are fresh catches that change weekly.

“I have a very close relationship with the fish mongers in Philadelphia and Asbury,” the owner said. “And they keep me informed of what’s coming in each day. We try to offer different selections each week based on what’s caught. So if we don’t have what you’re looking for, you can’t get mad at me, get angry at the ocean.”

Rizzo, who grew up in Howell, started working in the food industry at the age of 13 as a busboy and dishwasher, earning his keep at the Chapter House and Ivy League in Howell before attending and graduating from The Culinary Institute of America (CIA) in Hyde Park, NY. He interned (unpaid) at Daniel Boulud’s eponymous Daniel, where he was taught in the French culinary tradition. A stint at Batali’s Babbo was next until Rizzo was offered his first executive chef position at the age of 22 at Blue Water Bistro in Naples, Fla.

With the launch of Catch, he chose to return to his New Jersey roots because of the culinary potential in his home state.

“My love for cooking was born at CIA, and then I learned so much from the restaurant group in Naples,” he said. “But I really wanted to establish myself here. I love the hustle and the people of New Jersey. The state has so much to offer and in the past 10 years it has become more than a little Manhattan.”

Catch is predominantly BYOB (but does serve as an outlet for a Napa-based wine producer), and its range of chic desserts are all made in house. “I am by no means a pastry chef,” Rizzo admitted, but said that guests can expect family-style servings of carefully orchestrated sweets. Homemade French Toast covered in Bananas Foster, fresh whip and berries, a flourless chocolate cake served in a mason jar, and freshly made waffles layered in bacon and vanilla ice cream, maple syrup and powdered sugar are all on the menu.

“The last impression of the meal has to be as good as the first impression,” he said.

All of the restaurant’s creativity and success is fueled by an innovative staff that keeps things moving behind the scenes.

“Our entire crew is young and driven, and I think that helps us produce great product because we are proud of what we’re doing and are all working toward a common goal,” Rizzo said. “We’re focused on building a brand and want to make whatever we do in the future as good or better than what we’re doing now. It’s important for us to always keep improving; it’s not me versus you or who’s the best chef on Broad Street, it’s about setting and raising the bar, making our mark, and being a crucial part of the industry…rowing, thriving, and setting new standards.”

Catch
9 Broad St., Red Bank / 732.268.8384 / catchredbank.com