Hooked

Tableside fishmongers are on hand with platters of the ever-changing selection to provide an explanation of the size, taste and preparations that might be best for the evening, and dazzle with their expert guidance. One of said fishmongers, Greg Ioki, explains that that the opportunity for guests to choose their fish for the meal is a great way to personalize the experience, and works well in the restaurant, which sees daily catches being flown in constantly throughout the week from all over the world.

“We see anywhere from 75 to 150 different species of fish come through here each year,” he says. “Explaining a little bit about the fish while it’s in front of guests and giving ideas for preparations that will go well with whatever fish we have in for the day is all part of the experience we like our guests to have.”

Experience it is, as the unique menu offering is a fantastic option to personalize the meal, and try several raw and cooked preparations with the fish; it’s a tasting enlightenment of sorts.

This summer’s menu also features some refreshing and delicious ceviches to get the evening started, and build off the light, airy, tiki atmosphere of the space — minus the palm trees. The Mexican Cocktail is a fantastic example, as it pairs the establishment’s signature penchant for seafood with a refreshing and flavorful mix of avocado and spice. The Coconut Ceviche is another favorite summer addition, which features a delightful blend of fresh fish, creamy coconut, orange and the gentlest hint of heat.

Hooked’s inclination towards high quality doesn’t stop at the eats either; be sure to peruse the hooch list while paying a visit. The Way Up High, in particular, is the spot’s own version of an aviation, and is a fantastic sipper to match the caliber of any of the evening’s dishes. The summer cocktail list also features a Michelada, a mix of cerveza, sauces and spices, and is salt rimmed and served chilled — a necessity for sunny days on the restaurant’s patio. Hooked is open seven days a week, serving lunch and dinner daily.

by Kirsten Dobroth
photos by justin mccarty