Food News: Wild Catch to Reopen
I just got word that local chef Tony Clement and his wife are working to reopen Wild Catch. After the Uptown spot's implosion last month, this is good news—just don't expect the same restaurant.
In fact, Clement, who is consulting for owner Daniel Kuhlman, says the concept will be dramatically different. Rather than focus on sustainable fish and seafood, the menu will skew toward meat and game. "We're going with more of a hunters/farmers concept—items like cassoulet and cacciatore—but there will still be a couple fish entrées," Clement says.
Clement (who used to be the executive chef at Mizuna) will also cast aside the fine dining component and give Wild Catch an American-casual feel. "It'll be more of a once-a-week spot instead of a birthday or special-occasion restaurant." Prices will drop accordingly; look for entrées in the low- to mid-$20s instead of the $30s.
If all goes well, Wild Catch will host a friends and family dinner on Sunday and reopen to the public on Wednesday.
1033 E. 17th Ave., 720-382-2935
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Really Wild Catch has its own
Really Wild Catch has its own American-casual feel and spirit. The decreasing of the price to $20s is a very amazing fact for me. I will visit this palce more often and with more pleasure. I even can work on our Mobile Casinos project not at home but at this place.
I love these restaurants.
I love these restaurants. It's a pity that they removed the fish from the menu. Sometimes I am in these parts (I work for the project "payment gateways") and often go into this retsoran. Thank you for the delicious food.
It's just a great place. I
It's just a great place. I once went on a business trip and was in those places. I happened to dine at this restaurant. It was delicious. Now I live in Minsk apartments for rent. And I would really like to have opened a similar restaurant.
I love this restaurant. The
I love this restaurant. The fish is cooked there simply delicious. If the menu variety, it will be even better. If only there was roulette online I'd ever come back.
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I think this is very good news for a meat lover. And I think we all are a meat lovers. The thinking of Clement is really nice and it will automatically attract the customers as compare to before. Hope so they will continue to maintain the same quality in meat as they are maintaining in the fish and other seafood.white kitchen cabinets