JULY 2015 | BOROMAG.COM | 37 “This place can go from zero to 500 people just lack that,” explains Tino Tsutras, and he snaps his fingers. A manager at Katch Astoria, he knows the fickle demands of business very well. “Heading into year three, it is time to attack the food,” he laughs. But finding someone to helm that adventure has proven no easy task. “It has been a mission to find someone of exceptional quality who can maintain that at high volumes,” says Tsutras. It seems that the team finally found its match made in heaven when Andrew Wesisel joined the roster about six months ago. A third-generation chef, Weisel shares fascinating tales of the kitchen like old war stories. A seasoned graduate of the Culinary Institute of America, he has worked everywhere from the late Windows on the World to the Waldorf Astoria—even as Head Saucier at Tavern on the Green when it was in its prime. Though beer accounts for over two-thirds of the sales at Katch, Weisel hopes to elevate the menu in popularity to match the 50 draft lines always on tap. While that may seem like a tall order, you might want to slice into the Long Island duck blanketed in a reduction of lingonberries and Cassis, accompanied with a terrine of au gratin potatoes. Salmon is dressed in a sweet hoisin glaze. Few things are better than wondrously prepared chicken that has been French cut and pan-fried, then covered in a demi glace of dried cherries. Items for sharing offer a delicious alternative to some of the classic meals. Crispy gyoza are perfect for a dunk in ponzu, while coconut shrimp are best enjoyed topped with a sweet mango chutney. Plump crab cakes are served with a classic remoulade, of course. Because the focus at Katch has always been on the beer, many of the menu items are universally recognizable. But what might “Katch” you by surprise is the excellence in which they have been prepared. Chocolate mousse and cheesecake tarts are a perfect ending to a meal. Or maybe you prefer peach sorbet served in an actual frozen peach, or a champagne flute of guava gelato with ribbons of mango puree. Whether you come for a drink or one of Chef Weisel’s creations, a seat at the bar or some fresh air on the enormous patio, one thing is for certain. This Katch just became an even better catch. 31-19 Newtown Ave., Astoria, NY 11102 718-777-2230 www.katchastoria.com
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