Newark, NJ 07105
Monday: 12:00 PM - 2:00 AMTuesday: 12:00 PM - 2:00 AMWednesday: 12:00 PM - 2:00 AMThursday: 12:00 PM - 3:00 AMFriday: 12:00 PM - 3:00 AMSaturday: 12:00 PM - 3:00 AMSunday: 12:00 PM - 2:00 AM
- Atmosphere Live Music, Bar Scene
- Amenities Dancing, TV, Private Party Room, Wi-fi
- Special Needs Booster/High Chairs, Wheelchair Access, Child Menu, Gluten-Free Items
- Bar Full Bar
- Banquet Facilities 20 - 50 People
- Reservation Information Not Required
- Attire Casual
- Meal Times Served Brunch, Lunch, Dinner
- Parking Availability Street, Parking on Site
- Payment Methods
Sous Vide cooking has been around for decades and now the Chefs at Catas are using this aged technique to bring out the quality in the menu. At Catas the technique is used for the octopus, Cornish hen, pork chops, some vegetables and of course Chef's famous one hour egg. This technology was started by a Frenchman in 1799. Sir Benjamin Thompson was the first to describe it and then it was not till the 1960's when it was rediscovered by Georges Pralus. Pralus used this technique for the Restaurant Troisgros in Roanne, France, specifically to ensure that the foie gras kept its original appearance while cooking and so it did not lose too much fat. Bruno Goussault went on to research the many effects of temperature it had on various foods and became top-chef. Sous vide, which means under pressure in French, uses temperatures much lower than those used in conventional cooking. It is really important that the timing and temperatures of the water bath are monitored. The food is vacuum sealed before being cooked to store and preserve the food item. The vacuum seal keeps the food oxygen free therefore oxidizing does not occur allowing delicate foods to retain its shape. This technique not only preserves the food at its best quality but it also keeps the flavor concentrated and no seasoning is lost. Sous vide cooking allows the chefs at Catas to bring out the textures and flavors in the food that would never be possible with any other method.
- Chef's Bio
- Ruben Dominguez: Three years ago I wanted to start a business that would allow the customers and employees to enjoy the atmosphere and good food. The aim was to take the traditional tastes and bring it to the customers using modern techniques. Cooking for me is an adventure. The preparation is based on necessities. Whether it is the way it is stored or smoked, it all is done to protect the quality of the food. Every process has its reason here and it our job here at Catas to translated those preparations to the customers via our freshness and seasonal ingredients.
Chef Jonathan Da Roche: Chef Jonathan graduated from Rutgers University in Hotel Management in 2003, and then went on to Hudson County Community College Culinary to become a chef. Jonathan started working at Chevy's in Clifton as a server then became a bartender, and worked his way into the kitchen. Then from there he travelled through many restaurants such as 22 West, Table 8, and Restaurant David Drake.
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