Quiet Confidence, Bold Flavor: How Emir Mrkulic and Russ Sujak Built Catch n’ Chop Into NYC’s Next Great Steakhouse

In the bustling chaos of Manhattan’s Upper East Side, where restaurants come and go with the seasons, two cousins have carved out something rare: a steakhouse that blends subtle sophistication with neighborhood charm. Welcome to Catch n’ Chop, the brainchild of Emir Mrkulic and Russ Sujak, partners in business and family, and seasoned veterans of the New York dining scene.

Opened in August 2024, Catch n’ Chop is already emerging as a sleeper hit—anchored not in flashy marketing but in something far harder to replicate: authentic hospitality, thoughtful design, and deeply rooted experience.

From Siena to Something Bigger

Before Catch n’ Chop, Mrkulic and Sujak spent nearly a decade running the beloved Siena Café, just a block south. While that cozy Italian eatery built them a loyal local following, they had their eyes set on something with more reach.

“Siena was a great proving ground,” says Mrkulic. “But we knew there was a bigger idea waiting to happen.”

That idea came to life when they took over the long-vacant space once home to Parlor Steak and Fish. What sold them wasn’t the corner location—it was the spacious basement with its own bar and private dining potential, a hidden gem for any seasoned restaurateur.

Designed With Intention

From top to bottom, the space was completely transformed. Chandeliers, quartzite bar tops, imported palms—even the restrooms were upgraded with precision. “It had to feel like nothing that was there before,” Mrkulic explains. “We wanted people walking in to feel like it was designed just for them.”

And it does. Catch n’ Chop has the aura of a high-end steakhouse, but without the stiff formality. It’s classic in spirit, modern in execution.

A Menu That Balances Fire and Finesse

The menu is as intentional as the interiors. Signature items like the 40oz dry-aged tomahawk and tuna tartare headline a lineup of steaks, seafood, and inventive small plates. Every dish reflects a culinary philosophy rooted in discipline, sourcing, and sharp execution.

To lead the kitchen, Mrkulic and Sujak skipped the job boards and went with instinct, bringing in a chef with a pedigree that includes Bobby Van’s Steakhouses and several high-profile NYC launches.

Their sourcing strategy is equally streamlined—relying on just two trusted vendors for all meat, seafood, and produce. “It’s not emotional,” Mrkulic notes. “It’s operational.”

Hospitality at the Core

Hospitality isn’t just a buzzword for these two—it’s the foundation. Both come from a lineage of restaurateurs, with over 40 years of family experience in kitchens and dining rooms across New York and New Jersey. Mrkulic’s father, a Montenegrin chef with five decades of experience, even helped shape the initial Catch n’ Chop menu.

“When we hire new staff, I tell them—this place runs on connection,” Mrkulic says. “Remember names. Preferences. The drink they liked two weeks ago. That’s what turns guests into regulars.”

Their soft launch reflected this ethos—just two nights, 60 guests each, mostly friends and family. A quiet test run to spot problems before the grand opening. There were hiccups, including a six-month liquor license delay, but they handled it with the calm of seasoned operators.

The Neighborhood’s New Anchor

With 31 tables, an all-day service window from 11 a.m. to 2 a.m., and an upscale bar program, Catch n’ Chop has quickly become more than just a steakhouse—it’s a center of gravity for the Upper East Side’s social scene.

The feedback has been overwhelming, and word-of-mouth is driving steady foot traffic. “People hear about us, try it, and keep coming back,” says Sujak. “It’s not just about the food—it’s about the experience.”

What Comes Next?

Catch n’ Chop is a case study in measured ambition—a restaurant built not on gimmicks or trends, but on craft, care, and continuity. Learn more at https://catchnchop.com/