Here at Slop, we like our parties to revolve around good food, so we tend to spend each New Year’s Eve in a restaurant. Nice, thick and delectable Alberta steak is an obvious fit for the occasion, but consider instead a seafood countdown to 2012. Catch is known to serve one of the city’s most delectable New Years Eve meals.
Closed for renovations for most of the past summer, the two-level seafood restaurant reopened September 23. The Oyster Bar has been made, well, a little more oyster-bar-like. The shellfish are more front-and-centre with the kitchen now wrapping around the length of the bar.
The upstairs has had a full makeover. What was a standard white tablecloth layout has been sexed up with red leather couches, lots of wood accents, wine-aphernalia and a gold safety deposit box art installation. As with The Oyster Bar, the existing open kitchen has been further opened up.
Known for his unembellished yet sophisticated seafood, executive chef Kyle Groves (pictured above, photos by Arif Ansari) oversees both Catch and The Oyster Bar. He’s added a selection of pre-appetizer small plates (billed as culinary aperitifs) to the upstairs menu — table-smoked B.C. Kusshi oysters for e.g. There are also a few new items on The Oyster Bar menu.
This year’s Catch New Year's Eve meal is a three-course lobster fest for $80 per person, with the presentation varying slightly between upstairs and down.
100 Eighth Avenue S.E.
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