Two New Eateries on Broad Street

By Mary Ann Bourbeau
RED BANK – Two new eating and drinking establishments have opened in Red Bank. Gotham, a speakeasy-style pub and art gallery, and Catch, a fresh seafood restaurant, are the two newest additions to the town’s culinary scene and bustling nightlife.
Ted Kutzin, M.D., an anesthesiologist from Shrewsbury, and his partners, Joseph Squillaro of Tinton Falls and Colin Dudick of Rumson, own the two businesses.
“The most important things in my life are my friends and family,” Kutzin said. “The other things I enjoy in life are eating, drinking, jazz, art and comedy. Instead of investing in stocks, I decided to invest in things I enjoy, things that give me pleasure.”
Gotham opened to the public on Dec. 26. Located on Broad Street in the space formerly occupied by Hamilton Jewelers, the two-floor venue doubles as an art gallery.
“I collect art, and with the beautiful wood walls and glass cases in the space, I thought it would work very well,” Kutzin said. “People could come and look at the art in the daytime and have lunch, and the lounge business would pick up in the evening.”
Many of the paintings and sculptures are by the artists Bill Mack, Gary Welton, Pino and Peter Max.
“Every wall is covered with art,” Kutzin said. “It’s spectacular, better than we all thought it would be.”
Gotham, which seats 350, is decorated in a 1920s speakeasy fashion, and features an extensive array of high-end bourbon, whiskey and craft beer. The menu includes upscale bar food. Gotham is open for lunch and will feature valet parking.Entertainment will include comedy and jazz nights.

“Red Bank is a great town and I think this is going to be a lot of fun,” Kutzin said.
Catch opened several weeks ago in the former Broad Street location of Blue Water Seafood. Head chef Dominick Rizzo is also a partner in the establishment, which features a raw bar and a market-style concept, in which patrons can buy uncooked seafood to prepare at home. Rizzo graduated from the Culinary Institute of America and has trained under noted chefs Mario Batali, Daniel Boloud and Gianni Scapin. Menu favorites include Sweet and Tangy Chilean Sea Bass over Sticky Rice with a Yuzu Berry Drizzle, and Angry Shrimp and Lobster in Sinister Sauce over Garlic Crostini.
“The menu includes many influences from my culinary background,” Rizzo said.
In addition to choosing their seafood, patrons may also choose from a wide variety of sauces and side dishes to go with it.
“People can create their own plate, so they get a different meal every time,” Rizzo said. “They feel like they are the chef. They don’t have to have the sea bass the way I think is best.”
The Spring Lake resident was the chef at Pazzo several years ago and he is happy to be back in Red Bank.
“I love Red Bank,” he said. “I like the camaraderie the restaurants have. They all want Red Bank to be the best culinary spot. Their pride makes the town a special place.”
Mary Ann Bourbeau can be reached at specialcorrespondent@tworivertimes.com or at 732-219-5788.