Cuisine: Seafood, Oysters, Fish and Chips, Celiac Friendly
Neighborhood: Downtown
Price: $$$$ Splurge
Atmosphere: Fine Dining, Casual Fine Dining
Payment Types: Visa. Mastercard. Amex
IN THEIR OWN WORDS...
Catch is not your typical seafood restaurant – in fact, it’s two.
On the first floor, you find yourself at ease in the comfortably buoyant atmosphere of our Oyster Bar. On the second floor, we welcome you to enjoy the urban polish of our Fine Dining. Two distinct identities over three floors in the heart of downtown Calgary. The Oyster Bar contains a number of menu options under $30.
Split personality? Perhaps. But central to both experiences is the combination of fresh ideas and fresh ingredients that results in a truly satisfying dining experience.
Our claim to fame is Jet Fresh seafood delivered daily and creatively prepared by our Executive Chef. Of course, we couldn’t stop there. From tenderloin to crème brulée, each item on our menus is crafted to ensure a delicious journey of flavours. And our wine list is one of the best in the city.
MEET THE CHEFS...
Kyle Groves, Executive Chef, Catch, Calgary
When did you first develop your love of cooking?
I developed a love for cooking at a young age. I always liked watching my mom prepare dinner and loved to help (stir). I have fond memories of learning how to poach an egg from my grandma when I was young, and used this new found knowledge routinely for breakfast each morning afterward.
Was there a particular event that convinced you to become a chef?
I remember being younger working at a golf & country club and tasting a seafood soup of some kind that absolutely blew my mind. The anise flavour perfumed the cream so nicely that I was amazed. I never knew that food could taste like that, and it started me on the path to becoming a chef.
Did you have a mentor getting started? Who do you admire in the restaurant industry today?
When I got started in this industry I did not have a mentor, but I looked up to chefs around Calgary like Giuseppe Di Gennaro. Years later I had the pleasure to work with him among other chefs that I admired such as Hayato Okamitsu.
From where do you source your ingredients?
We source ingredients from either coast of Canada, as well as local farms. During the summer we plant a small garden on the roof and pick fresh produce from there as well.
Awareness and incidence of Celiac Disease seems to be a growing concern. What dishes do you like to prepare for those with this condition?
We have a large selection of Celiac friendly choices on the menus at Catch. Everything from Yellow fin tuna to trap caught BC spot prawns.
What was the concept behind the menu?
The concept behind our menus is to find the best seafood, and treat it as simply as possible. We always strive to let the products speak for themselves, and we try to heighten the flavours with complimentary ingredients.
What’s the most memorable meal you’ve ever had?
I had a tasting menu at Lumiere in Vancouver that was out of this world. It was one of the first times that I ever ate sablefish and I remember it vividly.
Aside from your own, what are some of your favourite restaurants and why?
Some favourite restaurants are Blue water cafe in Vancouver and Capo in Calgary. I have had amazing food at both places.
Do you have a favourite dish for friends/family?
I love cooking fresh pasta for friends and family as well as traditional roasts.
What's your favourite ingredient?
Lemons & fresh herbs
What other food trends have you noticed recently?
Food trends are moving more towards the use of sustainable foods and local ingredients whenever possible. Customers are looking for smaller portions that are healthy and packed with flavour.
What's your favourite beverage?
Negroni
Where else in the world have you practiced? How do the preparation and presentation styles differ between there and Calgary?
I have also worked in Edinburgh Scotland, and London England. Preperations differ in the UK by the establishments, some of it is very rustic and others are highly stylized haute cuisine. Food is driven by local ingredients in the UK. Almost every dish had a link to the country that we were in.
What sorts of dishes do you prepare for yourself when you're home alone?
I eat very simple food at home. I love roasting a chicken with fresh lemon and thyme, and serving it with buttermilk potatoes and an arugula salad.
Coffee or tea, and from where?
Coffee. Anyone who knows me is aware of how much I LOVE COFFEE. Illy espresso is always on hand at home or at work. Cafe Beano and Cafe Rosso are two of my favourite cafes. The best coffee I have ever had has been at Capo prepared by Chef Giuseppe, it was a morning ritual for many months.
Christopher Barton, Sous Chef, Catch, Calgary
When did you first develop your love of cooking?
In my early teenage years, I started trying and liking more and more different ingredients.
Was there a particular event that convinced you to become a chef?
After spending one year at post secondary and not liking it. While trying to figure out what I wanted to do for a career, I decided to try my hand at culinary school. I had always cooked in kitchens for jobs growing up and enjoyed it. I decided to then take a stab at it professionally.
Did you have a mentor getting started? Who do you admire in the restaurant industry today?
Not particularly, I just tried to work at as many places as I could and build my knowledge base. Who I admire the most are the chefs that have their own restaurants and their number one goal is to serve the best possible food and dining experience. Where its not just about making money, but about the whole dining experience for the customer.
From where do you source your ingredients?
Mostly Alberta, British Columbia and the Maritime Provinces.
What was the concept behind the menu?
Trying to create a menu with seasonal ingredients that are consistantly available while also using sustainable seafood so we are not such a burden on our oceans.
What’s the most memorable meal you’ve ever had?
After completing an 8 month stage at a 3 Michelin star restaurant in Paris I was able go for dinner shortly after and finally observe the complete dining experience of perfect food, wine and service.
Aside from your own, what are some of your favourite restaurants and why?
I often enjoy going out for different ethnic varieties of cuisine, because I am not creating that type of food day in and day out.
Do you have a favorite dish for friends/family?
No not really. I often try to cater to whom I am cooking for. With friends I try to make things they wouldn't always get a chance to try.
What other food trends have you noticed recently?
Calgary has finally started using Sous Vide cooking and not just conservation more widely instead of just a handful of restaurants.
What's your favourite beverage?
Rhone Valley Wines
Where else in the world have you practiced? How do the preparation and presentation styles differ between there and Calgary?
I have worked in restaurants in Sydney, Australia. Banff, Alberta. Montreal, Quebec and Paris, France. Calgary is a very young city in terms of food culture with lots of room to grow. I find one of the biggest differences between Calgary and other places is the ability to use a large variety products. Being a land locked city in Western Canada makes it more difficult as a chef to sometimes find great ingredients and products that are available without the cost being astronomical.
What sorts of dishes do you prepare for yourself when you're home alone?
I often make myself comfort food or food depending on the weather. Often it is something I haven't had in a while that I have been craving. An example would be on a cold gloomy day, an oven roasted chicken with potato puree, roasted vegetables and pan jus would be something I would make.
Michael Smith, Oyster Bar Chef, Catch, Calgary
When did you first develop your love of cooking?
I was probably just old enouph to see over the cutting board and my parents and Grandparents would let me help in the kitchen.
Was there a particular event that convinced you to become a chef?
When I was in high school I was sitting in the counselors office planning post secondary. I wasn't able to find a course that would teach me to shape sheet metal by hand, Jesse James style. The funny thing was cooking was my second choice for post secondary.
Did you have a mentor getting started? Who do you admire in the restaurant industry today?
My Nana was my mentor. She didn't cook for money or fame, just to make her family happy and enjoy a meal with them. There is more than just one person I admire in this industry. All of my staff, because they come in day after day and do their best, and I am constantly amazed at the caliber of the people I work with.
From where do you source your ingredients?
Hopefully from as local as possible However we are a seafood restaurant and we live in a land locked province.
Awareness and incidence of Celiac Disease seems to be a growing concern. What dishes do you like to prepare for those with this condition?
Celiac disease really only limits you from having gluten so you still have so many choices. Fruit & veg, Meats, Fish, Eggs, Dairy, legumes, lentels, rice, beans. The options are nearly endless.
What was the concept behind the menu?
Fresh seafood, done well with limited impact on the ocean, while still giving customers choice on some old favourites with a little new twist.
What’s the most memorable meal you’ve ever had?
In school I won a competition and got to eat dinner at the Genco Club, which was 6 courses, all paired with wine or beer. It was amazing!
Aside from your own, what are some of your favourite restaurants and why?
Brava Bistro is awsome and close to my house, I also like Marathon for North African Food, and I Love Jimmy's A&A.
Do you have a favorite dish for friends/family?
I do some Killer Side Ribs that I bake and then grill with some potato wedges and maybe some corn. Comfort food always sounds good to me.
What other food trends have you noticed recently?
Organic, Local, and slow foods are becoming more popular. Also with the growth of the food network people are more adventurous to eat nose to tail, including organs, tails, tounges, etc.
What's your favourite beverage?
Port
Coffee or tea and from where?
Timmy's iced coffee, after all I am Canadian eh!
What sorts of dishes do you prepare for yourself when you're home alone?
Ribs, Burgers, Steak, and sandwiches. Keep it simple, I cook all day at work so when I am at home I like to take it easy.
Catch is not your typical seafood restaurant – in fact, it’s two.
On the first floor, you find yourself at ease in the comfortably buoyant atmosphere of our Oyster Bar. On the second floor, we welcome you to enjoy the urban polish of our Fine Dining. Two distinct identities over three floors in the heart of downtown Calgary. The Oyster Bar contains a number of menu options under $30.
Split personality? Perhaps. But central to both experiences is the combination of fresh ideas and fresh ingredients that results in a truly satisfying dining experience.
Our claim to fame is Jet Fresh seafood delivered daily and creatively prepared by our Executive Chef. Of course, we couldn’t stop there. From tenderloin to crème brulée, each item on our menus is crafted to ensure a delicious journey of flavours. And our wine list is one of the best in the city.
MEET THE CHEFS...
Kyle Groves, Executive Chef, Catch, Calgary
When did you first develop your love of cooking?
I developed a love for cooking at a young age. I always liked watching my mom prepare dinner and loved to help (stir). I have fond memories of learning how to poach an egg from my grandma when I was young, and used this new found knowledge routinely for breakfast each morning afterward.
Was there a particular event that convinced you to become a chef?
I remember being younger working at a golf & country club and tasting a seafood soup of some kind that absolutely blew my mind. The anise flavour perfumed the cream so nicely that I was amazed. I never knew that food could taste like that, and it started me on the path to becoming a chef.
Did you have a mentor getting started? Who do you admire in the restaurant industry today?
When I got started in this industry I did not have a mentor, but I looked up to chefs around Calgary like Giuseppe Di Gennaro. Years later I had the pleasure to work with him among other chefs that I admired such as Hayato Okamitsu.
From where do you source your ingredients?
We source ingredients from either coast of Canada, as well as local farms. During the summer we plant a small garden on the roof and pick fresh produce from there as well.
Awareness and incidence of Celiac Disease seems to be a growing concern. What dishes do you like to prepare for those with this condition?
We have a large selection of Celiac friendly choices on the menus at Catch. Everything from Yellow fin tuna to trap caught BC spot prawns.
What was the concept behind the menu?
The concept behind our menus is to find the best seafood, and treat it as simply as possible. We always strive to let the products speak for themselves, and we try to heighten the flavours with complimentary ingredients.
What’s the most memorable meal you’ve ever had?
I had a tasting menu at Lumiere in Vancouver that was out of this world. It was one of the first times that I ever ate sablefish and I remember it vividly.
Aside from your own, what are some of your favourite restaurants and why?
Some favourite restaurants are Blue water cafe in Vancouver and Capo in Calgary. I have had amazing food at both places.
Do you have a favourite dish for friends/family?
I love cooking fresh pasta for friends and family as well as traditional roasts.
What's your favourite ingredient?
Lemons & fresh herbs
What other food trends have you noticed recently?
Food trends are moving more towards the use of sustainable foods and local ingredients whenever possible. Customers are looking for smaller portions that are healthy and packed with flavour.
What's your favourite beverage?
Negroni
Where else in the world have you practiced? How do the preparation and presentation styles differ between there and Calgary?
I have also worked in Edinburgh Scotland, and London England. Preperations differ in the UK by the establishments, some of it is very rustic and others are highly stylized haute cuisine. Food is driven by local ingredients in the UK. Almost every dish had a link to the country that we were in.
What sorts of dishes do you prepare for yourself when you're home alone?
I eat very simple food at home. I love roasting a chicken with fresh lemon and thyme, and serving it with buttermilk potatoes and an arugula salad.
Coffee or tea, and from where?
Coffee. Anyone who knows me is aware of how much I LOVE COFFEE. Illy espresso is always on hand at home or at work. Cafe Beano and Cafe Rosso are two of my favourite cafes. The best coffee I have ever had has been at Capo prepared by Chef Giuseppe, it was a morning ritual for many months.
Christopher Barton, Sous Chef, Catch, Calgary
When did you first develop your love of cooking?
In my early teenage years, I started trying and liking more and more different ingredients.
Was there a particular event that convinced you to become a chef?
After spending one year at post secondary and not liking it. While trying to figure out what I wanted to do for a career, I decided to try my hand at culinary school. I had always cooked in kitchens for jobs growing up and enjoyed it. I decided to then take a stab at it professionally.
Did you have a mentor getting started? Who do you admire in the restaurant industry today?
Not particularly, I just tried to work at as many places as I could and build my knowledge base. Who I admire the most are the chefs that have their own restaurants and their number one goal is to serve the best possible food and dining experience. Where its not just about making money, but about the whole dining experience for the customer.
From where do you source your ingredients?
Mostly Alberta, British Columbia and the Maritime Provinces.
What was the concept behind the menu?
Trying to create a menu with seasonal ingredients that are consistantly available while also using sustainable seafood so we are not such a burden on our oceans.
What’s the most memorable meal you’ve ever had?
After completing an 8 month stage at a 3 Michelin star restaurant in Paris I was able go for dinner shortly after and finally observe the complete dining experience of perfect food, wine and service.
Aside from your own, what are some of your favourite restaurants and why?
I often enjoy going out for different ethnic varieties of cuisine, because I am not creating that type of food day in and day out.
Do you have a favorite dish for friends/family?
No not really. I often try to cater to whom I am cooking for. With friends I try to make things they wouldn't always get a chance to try.
What other food trends have you noticed recently?
Calgary has finally started using Sous Vide cooking and not just conservation more widely instead of just a handful of restaurants.
What's your favourite beverage?
Rhone Valley Wines
Where else in the world have you practiced? How do the preparation and presentation styles differ between there and Calgary?
I have worked in restaurants in Sydney, Australia. Banff, Alberta. Montreal, Quebec and Paris, France. Calgary is a very young city in terms of food culture with lots of room to grow. I find one of the biggest differences between Calgary and other places is the ability to use a large variety products. Being a land locked city in Western Canada makes it more difficult as a chef to sometimes find great ingredients and products that are available without the cost being astronomical.
What sorts of dishes do you prepare for yourself when you're home alone?
I often make myself comfort food or food depending on the weather. Often it is something I haven't had in a while that I have been craving. An example would be on a cold gloomy day, an oven roasted chicken with potato puree, roasted vegetables and pan jus would be something I would make.
Michael Smith, Oyster Bar Chef, Catch, Calgary
When did you first develop your love of cooking?
I was probably just old enouph to see over the cutting board and my parents and Grandparents would let me help in the kitchen.
Was there a particular event that convinced you to become a chef?
When I was in high school I was sitting in the counselors office planning post secondary. I wasn't able to find a course that would teach me to shape sheet metal by hand, Jesse James style. The funny thing was cooking was my second choice for post secondary.
Did you have a mentor getting started? Who do you admire in the restaurant industry today?
My Nana was my mentor. She didn't cook for money or fame, just to make her family happy and enjoy a meal with them. There is more than just one person I admire in this industry. All of my staff, because they come in day after day and do their best, and I am constantly amazed at the caliber of the people I work with.
From where do you source your ingredients?
Hopefully from as local as possible However we are a seafood restaurant and we live in a land locked province.
Awareness and incidence of Celiac Disease seems to be a growing concern. What dishes do you like to prepare for those with this condition?
Celiac disease really only limits you from having gluten so you still have so many choices. Fruit & veg, Meats, Fish, Eggs, Dairy, legumes, lentels, rice, beans. The options are nearly endless.
What was the concept behind the menu?
Fresh seafood, done well with limited impact on the ocean, while still giving customers choice on some old favourites with a little new twist.
What’s the most memorable meal you’ve ever had?
In school I won a competition and got to eat dinner at the Genco Club, which was 6 courses, all paired with wine or beer. It was amazing!
Aside from your own, what are some of your favourite restaurants and why?
Brava Bistro is awsome and close to my house, I also like Marathon for North African Food, and I Love Jimmy's A&A.
Do you have a favorite dish for friends/family?
I do some Killer Side Ribs that I bake and then grill with some potato wedges and maybe some corn. Comfort food always sounds good to me.
What other food trends have you noticed recently?
Organic, Local, and slow foods are becoming more popular. Also with the growth of the food network people are more adventurous to eat nose to tail, including organs, tails, tounges, etc.
What's your favourite beverage?
Port
Coffee or tea and from where?
Timmy's iced coffee, after all I am Canadian eh!
What sorts of dishes do you prepare for yourself when you're home alone?
Ribs, Burgers, Steak, and sandwiches. Keep it simple, I cook all day at work so when I am at home I like to take it easy.
The oysters and sauces that come with them are to die for. If you are smart you know how to get the special oyster menu. There are sometimes dozens more types you can get if you know how. The only down side is if you eat the food from the menu in...
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What can I say - the oyster bar at the Catch is one of my favourite places in Calgary! The service is always amazing; the oysters top notch; a great wine list; and lots of other options on the menu for those not into oysters (however, I do have...
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