The hitmakers behind the Corner Store and the Eighty Six, Catch Hospitality Group partners Eugene Remm and Tilman Fertitta, will open their new modern Mediterranean restaurant, Or’esh, on Tuesday, February 10, at 450 West Broadway, near Prince Street, in Soho. Nadav Greenberg leads the kitchen, the chef who helped steer Eyal Shani’s Shmoné to a Michelin star.
Or’esh marks the third opening in a year and a half for Catch Hospitality Group in New York City, following first the Corner Store, and then the Eighty Six in the former Chumley’s and Frog Club space: two impossible-to-get-into spots both in Taylor Swift’s rotation. Will Or’esh be the same?
“This is nothing like our other restaurants,” Remm tells Eater. “Nadav brought a clear point of view and an uncompromising culinary approach, and together we created an experience that goes beyond trends,” he says via press release.
Named for the Hebrew words for light and fire, Or’esh centers on grilled dishes cooked over a custom grill for wood- and coal-fired cooking. Greenberg’s menu showcases Eastern Mediterranean cooking, with an emphasis on good ingredients, simply prepared.
The menu features a Jerusalem bagel ($25), chicken liver cigars ($19), grilled sweetbreads ($29), and octopus ($37) among starters. A spicy spinach gomiti ($24) and shrimp spaghetti ($29) are both grilled – unconventional as far as pastas go. Fish ranges from a butterflied dorade ($68) to red snapper ($57).
The meat selections could stand in for a steakhouse menu, starting with a 77-layer wagyu New York Strip. It traces back over a decade from when Greenberg worked at a butcher and burger shop in Tel Aviv called Iwo’s. One day, he says, a customer asked for 77 minute-steaks; as they cut them into cubes, they stacked them like a skewer. The dish has evolved, with wagyu swapping in here to make for a fancier dish. Other meat options include center-cut filets ($65), and double lamb chops ($45), as well as lamb kebab with sheep yogurt and grilled vegetables. A beet mille-feuille ($19) stands out among vegetable sides.
The Rockwell Group designed the two-story space that seats about 80 across a dining room and bar, with a coal-fired open kitchen visible from the upper-level dining room through a window. A chef’s table in the kitchen is planned once the restaurant has been up and running for a stretch.
Dining and Cooking