Catas Coupons and Deals
The Fine Print
Vouchers can be redeemed starting Thursday, Jan. 10, through July 10, 2013. Reservations are required and subject to availability. This voucher is valid for 2 diners only. Limit 1 voucher per table. Not valid on major holidays or holiday weekends. See below for full terms and conditions.
Called a "top pick" restaurant by the Newark Patch, Catas features a romantic atmosphere and full menu of Spanish fare. For $25, two can enjoy traditional tapas and sangria at this Newark restaurant and lounge, regularly $47. This Local Deal includes: â¢ Any four tapas, such as the seafood salad, chorizo in cider or fried manchego cheese â¢ A pitcher of sangria or a $23 credit to be used toward a bottle of wine Terms and Conditions Vouchers can be redeemed starting Thursday, Jan. 10, through July 10, 2013. Reservations are required and subject to availability. This voucher is valid for 2 diners only. Limit 1 voucher per table. Not valid on major holidays or holiday weekends. Valid for dine-in only. Seasonal items are subject to change. Gratuity and tax, if applicable, are not included. Must be of legal drinking age to consume alcohol. This deal cannot be combined with any other offer. Must be used in 1 visit.
We're not sure what the current dollars-to-euros exchange rate is, but we do know that you can convert $20 into $40 to spend on European food and drink at Catas in Newark. Featuring rare flavors from the Iberian Peninsula and the classiest ambiance on this side of the Atlantic, this Ironbound eatery boasts a slew of tapas plates like ham croquettes, chorizo and cider, fried manchego cheese, and sweet potato and blue cheese empanadas. Wash down your array of mini meals with a tall glass of fresh sangria (wine, fruit, and brandy), a Mangopolitan martini, or a pint of hearty ale on tap at the bar. The EU's economy may be in a mini Dark Age, but you can spark a mini Renaissance with the many plates at Catas.
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.