Catch is not accepting reservations yet through CityEats. In the meantime, please call the restaurant to book your table.   Catch captures the essence of its trendy Meatpacking district – with its stylish, airy second-floor restaurant via an all-black elevator, hosts lead them straight to the bar, and some might get a glimpse of an A-Lister or two. “Top Chef” winner Hung Huynh puts playful food and drinks at the heart of his exciting seafood establishment. At the cocktail bar, mixologists stir refreshingly original beverages, like a black sesame-infused gin drink (Pink Venus) and a blackberry mezcal elixir rimmed with spicy cayenne salt (Black Smoke). And from the sushi bar, chefs wrap fresh seafood in surprising sauces, like miso-honey and curry aioli – and offer Hamachi Tartare sprinkled with potato chips. The third floor boasts an open kitchen where you can see all the action. Dishes excel most when they boast unexpected textures: Crispy Rice Cakes feature a bed of diced tuna atop a sliver of crunchy rice while the breadcrumb-topped Lobster Macaroni is served al dente, sweetened with rich claw meat and creamy mascarpone. Whole fried red snapper presented tableside and Lobster Cantonese are the real show stoppers. To end the meal, the S'mores Pizza is both as gooey and crunchy as ones from the campfire, but the dish wouldn't be complete without its own surprise -- this time, in the form of wonderful homemade burnt marshmallow ice cream.