The executive chef of Catch, and Top Chef season 3 winner, teaches the tricks to his shrimp pancetta flatbreads
Top Chef season three winner Hung Huynh and hospitality company EMM Group has opened two restaurants, The General in New York City’s Lower East Side, and CATCH Miami, which has opened at The James Royal Palm hotel.
Huynh partnered with EMM Group to open the Asian-inspired The General and CATCH Miami, a South Beach outpost of New York City’s Meatpacking District CATCH seafood restaurant. Both restaurants feature shareable plates and the menus are inspired by the Vietnamese chef’s experiences.
The 300-seat red and gold hued The General features sushi like the POW roll (spicy king crab, mango sauce, wasabi honey) and modern Asian dishes like Philly Peppersteak Sticky Buns (braised shortrib, with caramelized onion and provolone), "large format" Peking duck with moo shu pancake, pineapple, and hoisin sauce, and bourbon miso sea bass with maple, green beans, and Napa cabbage.
Signature cocktails from the bar, which features wrought-iron red chairs, black-lacquered table tops, and exposed subway tile columns, include The Battle of Bowery (Beefeater, yuzu, Chandon float, and lemon twist) and The G.I. (Herradura Silver, grapefruit, Orgeat, Sriracha, and sage).
The General restaurant is one part of EMM Group’s multi-concept, 20,000-square-foot space, which also houses FINALE nightclub and BOW, an underground lounge.
Lauren Mack is the Special Projects Editor at The Daily Meal. Follow her on Twitter @lmack.