Catch

Catch Miami Beach occupies a two-floor, 23,000-square-foot space in the South of Fifth corridor, a neighborhood that has consolidated its reputation as Miami Beach's most concentrated stretch of destination dining. The restaurant is part of Catch Hospitality Group, the operation co-founded by Tilman Fertitta, Mark Birnbaum, and Eugene Remm, whose broader portfolio established the Catch format in New York before extending it to other markets. The food program centers on shareable, globally inflected plates built around seafood, sushi, and steak. Dishes circulating consistently in accounts of the menu include the Catch Roll, Truffle Sashimi, Japanese Wagyu prepared tableside on a hot rock, and wagyu fried rice. The format is less counter-driven omakase than it is a high-volume social dining model where the table orders across categories rather than committing to a single track. The interior was designed by Rockwell Group and draws on a palette of leaf green, bronze, marble, lacquer, Venetian plaster, and antique mirrors, with floral elements threading through both floors. The firm describes the intended effect as a tropical escape, and the material choices reflect that orientation without defaulting to the bleached-wood beach aesthetic common elsewhere on the strip. The open-air rooftop terrace extends the experience outside, with beach views available from that level. Private event space is incorporated into the footprint, and the venue operates in a dual register: main dining room service alongside event programming. For a table focused purely on the food, the sushi and wagyu preparations represent the clearest expression of what the kitchen does at its most deliberate.