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An ode to New England seafood with California inspiration by chef Jason Neroni.
"At our restaurant, the quality of the food and the skill and taste of the cooks are at least as central to our success as the quality of the service. Unfortunately, traditional tipping has created great disparities in earning between the serving staff and the cooking and support staff."
Catch & Release is a team comprised of wonderful employees in both our kitchen and our dining room. We believe that all of our staff contributes to your overall dining experience, thus we have included an 20% Service Charge in lieu of gratuity. We will continue to strive to be the best restaurant environment we can be. Thank you for allowing us to share your generosity with our entire staff.