In a city where restaurants open and close faster than subway doors, one new steakhouse is bucking the trend—not with fanfare or flash, but with focused execution, seasoned leadership, and old-school hospitality.
Meet Catch n’ Chop, a modern steak and seafood house on Manhattan’s Upper East Side, co-founded by hospitality veterans and cousins Emir Mrkulic and Russ Sujak. Since opening in August 2024, the restaurant has steadily gained traction, already becoming a favorite among neighborhood regulars and food insiders alike.
A Strategic Move, Not a Shot in the Dark
Catch n’ Chop sits at 1600 Third Avenue, taking over the long-vacant site once occupied by Parlor Steak and Fish. But this was no random location grab. Mrkulic and Sujak, who previously ran the successful Siena Café just one block south, chose this spot for one specific reason: the infrastructure.
“What most people don’t see is what’s underneath,” says Mrkulic. “A full cellar with a second bar, restrooms, and private dining potential—it was a smart operational play.”
That strategic lens applies across the board, from hiring and menu development to sourcing and service hours. They bring an old school service meets new school cuisine as its establishing itself as a neightborhood favorite.
From Family Roots to Business Growth
The restaurant is backed by more than 40 years of family experience in hospitality. Mrkulic and Sujak are both products of a Montenegrin-American lineage that runs everything from Italian steakhouses in New Jersey to neighborhood cafés in the Bronx and Manhattan.
Their first joint venture, Siena Café, opened in 2017 and gave them a real-time education in the nuances of NYC restaurant management—what works, what breaks, and how to adapt without overreacting.
“The business plan gets you started,” says Mrkulic. “But execution, day in and day out, is what makes or breaks you.”
Designed for Longevity
Every inch of Catch n’ Chop was reimagined. From custom chandeliers and quartzite bar tops to imported greenery and luxury finishes in the restrooms, the space is designed to elevate the dining experience without alienating the local crowd.
The menu, developed with help from their father—a chef with five decades of experience—and a new head chef with ties to Bobby Van’s, offers a balance of precision and comfort. Signature dishes include a 40oz dry-aged tomahawk, tuna tartare, and rotating seafood specials, all sourced through just two trusted vendors to maintain quality and control costs.
“This isn’t emotional,” Mrkulic explains. “It’s operational. And that’s how we keep the pricing competitive while delivering a premium product.”
More Than a Meal—An Experience
The philosophy here is clear: make every guest feel like they’ve been here before. “We teach our staff to remember names, favorite dishes, and little details,” says Sujak. “That’s how you build loyalty. That’s how you build a brand.”
It’s working. While many NYC restaurants focus on viral moments or influencer-driven traffic, Catch n’ Chop is building a sustainable, community-first business that delivers consistency with every plate. We have always maintained a brick by brick mentality as we like to things slowly until we get it right. Although social media is important, we want the experience to be good, not just look good.
What’s Next?
While outside investors have expressed interest, Mrkulic and Sujak remain measured in their next steps. “We’re focused on this location first,” says Mrkulic. “Expansion is on the table, but only when it makes sense. Right now, it’s about doing this right—every single day.”
Catch n’ Chop isn’t reinventing the steakhouse—but they are modernizing it, one detail at a time. And in the long game of New York City dining, that’s how staying power is earned. Make your reservation at https://catchnchop.com/
