{"id":20646,"date":"2026-01-28T16:23:43","date_gmt":"2026-01-28T16:23:43","guid":{"rendered":"https:\/\/nationalgunowner.org\/index.php\/2026\/01\/28\/eugene-remms-next-act-from-nightlife-to-chef-driven-dining\/"},"modified":"2026-01-28T16:23:44","modified_gmt":"2026-01-28T16:23:44","slug":"eugene-remms-next-act-from-nightlife-to-chef-driven-dining","status":"publish","type":"post","link":"https:\/\/nationalgunowner.org\/index.php\/2026\/01\/28\/eugene-remms-next-act-from-nightlife-to-chef-driven-dining\/","title":{"rendered":"Eugene Remm\u2019s Next Act: From Nightlife to Chef-Driven Dining"},"content":{"rendered":"
\n
Eugene Remm. Catch Restaurants<\/span><\/figcaption><\/figure>\n

This isn\u2019t about 1 a.m. at Tenjune<\/a> anymore. It\u2019s about lines down the block at 5 p.m. It\u2019s about caviar-topped lobster rolls, dry-aged rib caps and zucchini <\/span>br\u00fbl\u00e9e<\/span>. It\u2019s about finding great chefs, giving them the best infrastructure, trusting their culinary visions and getting out of their way.<\/span><\/p>\n

\n<\/section>\n

After the success of <\/span>The Corner Store<\/span><\/a> and <\/span>The Eighty Six<\/span><\/a>, Eugene Remm<\/a> is ready to solidify his standing as one of New York\u2019s\u2014and the country\u2019s\u2014most important and prolific restaurateurs. In February, Remm, Tilman Fertitta<\/a> and Catch<\/a> Hospitality Group will unveil their latest restaurant, <\/span>Or\u2019esh,<\/span><\/a> across the street from The Corner Store<\/a> in SoHo. Then they\u2019ll dive into the extensive renovation of <\/span>Catch<\/span><\/a> in New York and Los Angeles, with both locations reopening this spring. After that, there\u2019s a to-be-announced all-day West Village restaurant that\u2019s slated to debut in the fall. And then there\u2019s the fall opening of The Corner Store at <\/a><\/span>The Cosmopolitan of Las Vegas<\/span><\/a>.<\/span><\/p>\n

Remm is moving from big, clubby restaurants into more intimate destinations where the food takes center stage, even when Taylor Swift<\/a> and Sabrina Carpenter<\/a> are dining together. Catch in New York, for example, is turning its fourth floor into an event space and transforming from a 350-seat restaurant to a 120-seat restaurant, Remm tells Observer.<\/span><\/p>\n

\u201cWe\u2019ll reintroduce Catch to people who haven\u2019t been in a while and people who maybe have never come,\u201d Remm says. \u201cAnd now we\u2019re doing it through a lens of culinary. We\u2019re keeping the DNA of everything that people love about Catch, but reintroducing it with a food-first approach as opposed to a party-first environment.\u201d<\/span><\/p>\n

After seeing how Catch culinary director Michael Vignola<\/a>\u2019s dishes dazzled guests at The Corner Store and The Eighty Six<\/a>, Remm is eager to see what his kitchen team comes up with next. Remm has long been front and center at Catch, which also has locations in Las Vegas, Aspen, Miami and Scottsdale, but he realizes that it\u2019s good to take a step back and just let his people cook.<\/span><\/p>\n

\u201cI have the utmost trust in chef Michael Vignola,\u201d Remm says. \u201cThe Eighty Six<\/a> was 100 percent his creation with his culinary team. That was the first project where I was not anywhere near as hands-on as the other ones.\u201d<\/span><\/p>\n

Or\u2019esh, a Mediterranean restaurant with a focus on Levantine cuisine, will also be a chef-driven endeavor. It\u2019s led by Nadav Greenberg<\/a>, who previously was executive chef at Eyal Shani<\/a>\u2019s Michelin-starred Shmon<\/span>\u00e9.<\/span>\u00a0<\/span><\/p>\n

\"\"\"\"
Jerusalem bagel at Or\u2019esh. Courtesy Or’esh<\/span><\/figcaption><\/figure>\n

Instead of serving pita and hummus like countless other Mediterranean restaurants, the 75-seat Or’esh<\/a> will offer a Jerusalem bagel with baba ghanoush, matbucha, mint tzatziki, olive oil and za\u2019atar. Zucchini <\/span>br\u00fbl\u00e9e with sheep\u2019s milk yogurt, mint and a crispy slice of challah will be a new riff on bread and dip that\u2019s simultaneously warm, cold, sweet, sour, savory and slightly spicy.\u00a0<\/span><\/p>\n

Or\u2019esh\u2019s coal-fired kitchen, with a custom grill, will showcase dishes like a 67-layer wagyu flatiron skewer, lamb kebabs, sweetbreads, dry-aged butterfly dorade and salt-baked whole branzino. There will also be coal-kissed Ora King salmon crudo, charred greens, chicken liver cigars, house-made pasta and crispy potatoes with caviar.<\/span><\/p>\n

\u201cThe Mediterranean is a big region, and we\u2019re more focused on the Levant,\u201d Greenberg, who spent six months working with engineers to create Or\u2019esh\u2019s grill, tells Observer. \u201cIt\u2019s the east side of the Mediterranean Sea. It\u2019s focused on the flavors of the olive oil, the za\u2019atar, the fire, the flame, the ocean, the lamb you have in the Mediterranean.\u201d<\/span><\/p>\n

\"\"\"\"
Whole branzino. Courtesy Or’esh<\/span><\/figcaption><\/figure>\n

At the same time, Greenberg is so enamored with seasonal cooking that he\u2019ll be changing vegetables in his market salad every month. Along with cucumbers and tomatoes, there might be turnips or kohlrabi as the year progresses.<\/span><\/p>\n

\u201cI want to be honest with you,\u201d Remm says. \u201cTwo years ago, I didn\u2019t know what Levantine meant. The only reason I\u2019m doing this restaurant is Nadav. When I ate his food, it made me excited. It made me jealous. I wanted something like that within our portfolio. This project is solely based on the heart and soul of what I think Nadav stands for. Nadav is a huge front person in regards to how he interacts with the guests, and how he interacts with his cooks, and how he interacts with the front of house. I look at him like a 360 curator. When I meet special people like Nadav, it makes me want to do something.\u201d<\/span><\/p>\n

At this point in his career, 20 years after he and Mark Birnbaum<\/a> opened Meatpacking District nightclub Tenjune and set off on a path that led to the creation of Catch a block away in 2011, Remm wants to be the hardware while having his chefs be the software.<\/span><\/p>\n

His hot spots have helped seed a new generation of top-tier operators, including Adam Landsman<\/a> (co-founder of Sunday Hospitality), Pavan Pardasani<\/a> (the newly appointed global CEO of JKS Restaurants<\/a>) and Eric Marx<\/a> (chief operating officer for food and beverage concepts at Think Hospitality). And Remm is now on the hunt for killer apps in the form of great culinary minds.<\/span><\/p>\n

\u201cThe way I look at it is like, I want to be the iPhone,\u201d Remm says. \u201cBut Nadav could be Instagram.\u201d<\/span><\/p>\n

Remm says he\u2019d love to open French and Italian restaurants if he finds the right people. He\u2019s open to the idea of a second restaurant with Greenberg, which could be anything from an all-day destination to a concept that\u2019s more high-end than Or\u2019esh.<\/span><\/p>\n

\u201cThis is a part of the business that I believe is the biggest opportunity of growth, where we can put on chefs who are amazing at what they do,\u201d Remm says. \u201cWe are very good at what we do, which is making sure that the place is built on time, making sure that everything works properly, so that the chef and the operator can be who they need to be. And that, I think, is a business model that you could do until you\u2019re 100 years old, and continue to create a platform for people to execute their dreams. What\u2019s better than that?\u201d<\/span><\/p>\n

\t\t\t\t\"Eugene<\/p><\/div>\n