When Catch Steak took up residence on the corner of East Hopkins three years ago, I kept hearing whispers about the magic within its doors. It's one of those places that seems to know exactly what Aspen wants -- glamor and warmth mixed with a little edginess, and, of course, some of the finest steak and seafood in town. Finally, I ventured in with two of my coworkers for a night of indulgence and discovery.
As you enter Catch Steak, you're greeted with a wall of greenery and a striking red logo, leading you through an entrance that feels like a well-kept secret. Underfoot, a red and amber stone mosaic floor, which evokes ski-town coziness, sets the mood for what's to come. Inside, the space is an Aspen-specific blend of industrial vibes and nature's warmth, with reclaimed wood details that nod to the town's rustic side. It's posh yet comfortable, Aspen through and through, and I could feel the buzz even on a quieter off-season night.
Our server arrived with a wealth of knowledge and a contagious enthusiasm, introducing us to Executive Chef Ryan Brooks' menu. It's a collection curated to satisfy carnivores, pescatarians, and vegetarians alike, bringing steaks from prime American cuts to decadent Japanese Wagyu but also offering lighter fare for non-meat eaters -- a refreshing twist for a steakhouse.
For appetizers, we dove into a little bit of everything. First came the warm pretzel bread, paired with whipped honey and mustard butter that was nothing short of addictive. Next up: the baked king crab hand rolls with crispy potato sticks and dynamite sauce -- a mouthful of flavor with just the right balance of crunch and spice. I must mention the crispy potato croquettes, crowned with crème fraîche and osetra caviar, which felt like an elegant nod to comfort food.
And then came a surprise favorite: Spicy Gigli. This pasta, tangled in a Calabrian chile cream and sprinkled with aged pecorino, was rich and flavorful with a heat that lingered just long enough to keep things interesting. It's clear why this dish is considered a signature.
Despite being in a steakhouse, our group leaned into the non-meat options. Irony, perhaps, but Catch Steak's vegetarian and pescatarian options are crafted with such care that even steak enthusiasts might be tempted. We went with the vegetarian chicken parm, featuring a plant-based cutlet and "old-school red sauce" that tasted nostalgic and comforting. Alongside, we shared the simply roasted salmon, topped with a fresh chimichurri and a tangy broken lemon vinaigrette -- a perfectly crisped exterior and melt-in-your-mouth texture within.
Every bite was met with a thoughtful pause, as our server guided us through each course with expertise and a hint of flair. He managed to turn the act of serving into a performance, sharing anecdotes about the dishes that enhanced each flavor we encountered. Between bites, I couldn't help but admire the restaurant's ambiance: Dimly lit with just the right glow, a wall of flowers adding softness to the otherwise sleek decor and plush booths that felt inviting enough to settle into for hours.
For the finale, we shared the bananas foster baked Alaska. This dessert was practically a work of art -- banana ice cream and banana bread swirled with salted caramel and doused in dark rum, then ignited tableside for a flickering, golden finish. The warmth of the rum-soaked caramel paired with the chill of the ice cream made each spoonful a delightful contradiction.
Catch Steak Aspen isn't just a place to eat; it's a place to experience. The flavors are bold, the decor is captivating, and the service is exceptional. Whether you're in it for the steak or the scene, Catch Steak delivers an Aspen evening you won't soon forget.