Join us for Crab Night on Friday,
October 26th starting at 5:30 pm.
Chef Aaron will be preparing
Maryland Style Blue Crab and Snow
Crab, served by the pound along
with your favorite side dishes to add.
STONE CRABS ARE BACK!
Come in and enjoy the best stone crabs on the island.
Holiday Gift Cards
The most delicious gift this holiday season! Purchase $500 in gift cards and receive an additional $50 on all online gift cards purchases 11/1-12/24. Gift cards can be used at all TITOU restaurants.
NATIONAL OYSTER ON A HALF SHELL DAY!
Join us on Sunday, March 31st as we celebrate our favorite mollusks! All night long we will be offering 2 for 1 Oysters from our entire list! Help us celebrate one of our favorites nights of the year!
Join us for Happy Hour from
4:30-6:30 pm, for 2 for 1 drinks & oysters and $5 Apps!
On Thursday, December 13th our annual celebration of sustainable seafood continues! Hosted at PB CATCH Seafood & Raw Bar in Palm Beach, SUSTAIN welcomes chefs Timon Balloo, Ben Ford, Nancy Oakes and Aaron Black (host chef) to create a five-course dinner that links the critical connection between sustainability, humans and our oceans.
Join us for Crab Night on Thursday,
May 2nd starting at 5:30 pm.
Chef Aaron will be preparing the last bit of Stone Crab Season along with Blue Crab and King Crab sold by the pound along with your favorite side dishes to add.
Join us for a Crab feast on Thursday, May 2nd starting at 5:30 pm! Chef Aaron Black will be serving Maryland Blue Crab and Alaskan King Crab by the pound as well as Florida Stone Crab by the claw, as a toast to the end of the Stone Crab season.
Join us as we celebrate Fat Tuesday with chef Aaron Black's Jambalaya
Tuesday, March 5th, 5:30 pm
Join us for our Fish Taco Night Friday, May 31st! Chef Aaron Black will be preparing everyone's favorite handheld bites for a night that will be sure inspire your taste buds! Enjoy Swordfish, Tuna, and Rock Shrimp Tacos sold by the pair with fresh tortillas and all your favorite toppings. Make your reservations today!
One of the joys of South Florida living is the abundance of fresh local seafood.
PB Catch sources the highest quality oysters, clams, shrimp and fish. Order from the freestanding raw bar or select a whole fish entrée with creative sides from the menu. Whether you settle down in the dining room or watch our staff shuck oysters from the raw bar area, PB Catch provides a high level of entertainment and delicious food that is ideal for an intimate evening or festive night with friends. Isn’t that what life is all about?
H E R E W E
Today’s marine environments are currently under immense pressure from over fishing, improper fishing methods. and environmental destruction. Sustainable fishing is the solution and guarantees there will be populations of ocean wildlife for future generations.
As Palm Beach’s true Raw Bar and an advocate for sustainable practices, PB Catch Seafood & Raw Bar works closely with our partners to ensure we work with the country's top and most responsible sustainable sources.
At PB Catch Seafood & Raw Bar, sustainability is our mission. We strive to provide only the best sustainable seafood options and hope that you not only leave having enjoyed an incredible culinary experience, but also learn from our knowledgeable team about how your meal choices have positively impacted the world’s oceans. We look forward to becoming your information source on sustainability making it possible to make more educated decisions about how to enjoy seafood, both at home and when dining out.
It is up to all of us to continue the sustainability movement, ensuring seafood is caught or farmed in ways that support a healthy ocean, now and for future generations.
CHEF AARON BLACK
The integrity of local food is in Aaron Black’s genes and the food business is in his blood. Born and raised in the farmlands of Ohio, his family owned the local meat packing plant and as well as the local creamery, selling ice cream to its enthusiastic neighbors. This upbringing had a major impact on his life, eventually leading him to pursue a degree from the Florida Culinary Institute.
Upon graduation, Black traveled across the country to further his education in as many different culinary styles as possible. First was the Austrian fine dining establishments Sai-Sommet and La Pasch in Park City, Utah, where Black learned the finer points of European cuisine under esteemed chef James Dumas. He then moved across town to Goldener Hirsch for tutelage in chef Zane Holmquist’s contemporary twists on traditional American fare.
C A T C H A
IN BROWARD & PALM BEACH
N E W - T I M E S
Open 7 Days
Happy Hour│4:30 - 6:30 pm
Reservations (561) 655-5558
Corporate Office (561) 833-5575
Fax (561) 655-5519
FROM I-95 SOUTH
Exit at Okeechobee Blvd. (Exit 70), Go East for 2 miles, over Royal Park Bridge (Intracoastal Waterway), Turn left on Cocoanut Row (1st light after bridge), Go north for 1 mile (Cross Royal Poinciana Way ), Turn right on Sunrise Avenue (just past Publix).
FROM I-95 NORTH
Exit at Palm Beach Lakes Blvd. (Exit 71), Go East for 2.6 miles to U.S.1, Turn right on U.S. 1 (N. Dixie Hwy), Go South for .4 mile, Turn left on Quadrille, go over Flagler Memorial Bridge, Turn left on, Bradley Pl. (1st light at bottom of bridge), Go North for 2 blocks, Turn right on Sunrise Avenue (just past Publix).
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