On busy Third Avenue in the Upper East Side, where noise is constant and good steak can be hard to find, Emir Mrkulic has built something noteworthy. Catch n’ Chop, which opened in August 2024, is a refined yet unpretentious steakhouse—classic in spirit, modern in style. It’s the product of decades of experience, learning from both challenges and triumphs, with a steady hand cultivated through a career in restaurants.

Mrkulic didn’t get here by chance. His background is well-rooted—his family has been in the restaurant industry for over 40 years. Hospitality isn’t just a buzzword for him; it’s ingrained in his approach. “When we hire new staff, I tell them—this place runs on connection,” he says. Names, preferences, and casual conversations from a few weeks ago—it’s these details that help transform first-time visitors into regulars.

Before this, he spent nine years running Siena Café with his partner Russ Sujak, a real-world education in how to navigate New York’s competitive dining scene. Every mistake brought valuable lessons: When should Happy Hour end? Should you increase or reduce staffing during holidays? There’s no universal playbook. Just trial, error, and persistence until things come together. “The business plan gets you started,” he says, “but it won’t solve everything.”

When the opportunity arose to take over the former Parlor Steak space, it wasn’t the corner location or the sidewalk traffic that sold him. It was what lay beneath: a spacious cellar with its own bar, bathrooms, and privacy. Mrkulic, who previously ran a catering hall, understood the potential of that space if utilized properly.

Catch n’ Chop was completely transformed from the ground up. Chandeliers, quartzite bar tops, imported palms—every detail was carefully considered, down to the restrooms. “It had to feel like nothing that was there before,” he says. “We wanted people walking in to feel like it was designed just for them.”

Finding the right chef took effort. He bypassed job boards and relied on word-of-mouth, eventually bringing in someone with experience from Bobby Van’s and a history of successful restaurant openings. The result? A menu where dry-aged tomahawks and tuna tartare shine, supported by a kitchen that runs with precision.

Sourcing is carefully managed, too. Mrkulic relies on two trusted vendors for all their needs—meat, seafood, produce, and supplies. This streamlined approach ensures pricing remains reasonable and quality stays high. “It’s not emotional,” he says. “It’s operational.”

The soft launch was low-key: two nights, 60 guests per night. No big promotions, just friends, family, and thorough testing under real conditions. “There were hiccups,” Mrkulic says, “but that’s what we wanted—to identify where the issues were.” The biggest challenge? A six-month delay in obtaining a liquor license is a result of lingering post-COVID bureaucratic red tape. “We worked with our landlord,” he says. “It wasn’t ideal, but we found a way through it.”

Now, Catch n’ Chop is operating smoothly, already exceeding expectations. The goal is clear: serve premium steaks, high-quality seafood, and a wine list that impresses, all while offering service that feels genuine. No gimmicks—just solid execution.

Investors have already begun expressing interest. Mrkulic isn’t rushing the process. “Right now, I’m focused,” he says. “There’ll be time for growth. For now, this is the priority.”

His personal recommendation? The 40oz dry-aged tomahawk or the tuna tartare—a dish that’s as visually striking as it is delicious. But the true draw isn’t the food, the wine, or the décor. It’s the experience: the sense that someone remembers your name, your order, and that you’ve been here before.

In this city? That’s a rarity. And that’s exactly what makes it stand out.