Eugene Remm and Mark Birnbaum run several of Manhattanâ€™s most in-demand hot spots and oversee the hospitality empire known to those in the industry as EMM Group.
Online PR News – 23-August-2013 – New York – Eugene Remm and Mark Birnbaum run several of Manhattanâ€™s most in-demand hot spots and oversee the hospitality empire known to those in the industry as EMM Group. EMM Group consists of an assortment of 18 sought after properties including The General, FINALE, Abe & Arthurâ€™s, SL, Lexington Brass and CATCH, the swank yet laid-back multilevel seafood restaurant and trendy handout that opened in the fall of 2011 to rave reviews in New York Cityâ€™s famed Meatpacking District. Since 2006, EMM Group founders Eugene Remm, Mark Birnbaum and Michael Hirtenstein have taken over NYCâ€™s hospitality industry by perfecting the balance between dining and nightlife.
Most recently, EMM Group has expanded its empire down South opening the first outpost of CATCH at The James Royal Palm hotel on Miami Beach. The location also includes a Miami outpost of their flagship New York nightclub SL. Although Miami is a big jump from their Meatpacking locations, Eugene Remm and Mark Birnbaum already feel like locals. Eugene Remm and his partners at EMM Group grew up on Nobu and Bondstreet, and they were there for the Fountainebleau and Shore Club grand openings as well as the re-openings of the Shelborne and The Raleigh. Needless to say, Eugene Remm, Mark Birnbaum and Michael Hirtenstein have spent a lot of time in Miami and it seemed like a natural fit for EMM Groupâ€™s next step into a new marketplace.
One of the key factors to the success of Eugene Remm and EMM Group is their ability to put everything needed for a great party all in one building. EMM Group co-founder Mark Birnbaum says that if youâ€™re just a restaurant operator then youâ€™re not necessarily good at running nightclubs, and the same hold true for nightclub operators who want to own restaurants. EMM Group owners Eugene Remm and Mark Birnbaum appear to have been able to bridge this gap by approaching the restaurant business the way they enjoy dining themselves by creating a one-stop-shop where you can have dinner early or late, and if you want to party afterwards they have somewhere for you to go without having to get in a cab.
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