Catch Hospitality Group — known for popular restaurants including Catch, The Corner Store, and The Eighty Six — just introduced a new concept. Or’esh is a modern, live-fire Mediterranean spot focusing on Levantine cuisine, and it opened February 10 in New York City’s SoHo neighborhood.
The CHG team has partnered with chef Nadav Greenberg, formerly of Michelin-starred Shmoné, to lead the kitchen. He’s channeling his Moroccan-Israeli heritage and exploring Mediterranean cuisine shaped by the people, ingredients, and flavors of the Levant region, which roughly includes modern-day Israel, Palestine, Jordan, Lebanon, and Syria.
Or’esh stands apart from CHG’s other concepts, which focus more on American classics, but “great food is great food,” said Eugene Remm, partner of Catch Hospitality Group.
“When you combine an incredible culinary point of view with great service and a vibrant atmosphere, that’s the formula we believe in at Catch Hospitality Group,” Remm added. “Nadav’s live-fire approach and the quality of his cuisine made it clear this wasn’t a departure for us — it was an elevation.”
The Rockwell Group-designed space seats 80 guests across the dining room and bar, and has a color palette that combines soft beiges, burgundy accents, and burnished golds meant to evoke glowing embers. The kitchen is anchored by a custom charcoal grill.
The menu includes live-fire dishes like whole branzino.
Menu highlights include a fresh Jerusalem bagel served with several dips, crispy potato pastels topped with caviar, dry-aged hamachi, grilled branzino, a lamb kebab, and a wagyu beef New York strip. Most dishes, even the pasta, are cooked or finished on the grill.
“At Or’esh, fire is more than a technique; it is a guiding presence,” said Greenberg, who noted that cooking over live fire is part of everyday life in the Levant. “Every dish begins with the ingredient, and the fire shapes how it comes to life.”
Or’esh is CHG’s third New York City opening in less than 18 months, following The Corner Store and The Eighty Six.
Remm shared that the group is preparing to open The Corner Store at The Cosmopolitan of Las Vegas, and will soon announce a new concept in New York. There’s no specific calculus involved for expansion, and they’re not favoring one restaurant over another. They just do what feels right.
“There’s no such thing as balance in this business,” Remm said. “We don’t sit around allocating percentages to new versus existing concepts. We respond to what’s in front of us. If the right location presents itself for an existing brand, we expand it. If the right talent or idea emerges that deserves its own platform, we build something new. There’s no fixed priority and no rigid master plan. It’s about timing, people, and opportunity, and that shifts constantly.”
Dining and Cooking