America's Great Restaurants

Hook

The straightforward menu at this Georgetown restaurant, overseen by chef Jonathan Seningen, offers fresh, well-prepared and sustainable fish and seasonal vegetables. Check the fishery scorecards for the abundant stock---you’ll find bluefish, kingfish and sablefish on the menu on a regular basis. For fresh flavor morsels guests can try crudo---sashimi-like raw bites, maybe wahoo, oysters and mahi mahi, with accents that range from tomato vinaigrettes to citrusy oils or a strategic sprinkle of salt. The kitchen takes an artful approach to both texture and flavor combinations, and a don't-miss offering are the delicate fried oysters, if these should be available. Beefeaters might find grass-fed rib-eye, but remember, the menu is primarily seafood-centric. Pastry chef Heather Chittum served a stint in the kitchen of Michel Richard Citronelle, where she refined her chocolate skills. Her appreciation of fruits is evident in her thin pineapple slices and the appearance of apples and pears in her repertoire. The restaurant’s atmosphere delivers youthful exuberance with a sense of style, and the staff is helpful if one encounters an unfamiliar species or two. - Gayot

• Dining Style: Casual Elegant
• Cuisine: Seafood
• Neighborhood: Georgetown
• Price: 31 - 50
• Cross Street: between Wisconsin Avenue and Potomac Street NW
• Dress Code: Business Casual
• Email: info@hookdc.com
• Hours of Operation: Tuesday - Friday: 11:30am - 2:30pm, DINNER: Sunday - Thursday: 5:00pm - 10:00pm, Friday - Saturday: 5:00pm - 11:00pm, BRUNCH: Saturday & Sunday: 10:00am - 3:30pm,
• Payment Options: AMEX, Discover, MasterCard, Visa
• Parking: In addition to street parking, public parking is available below Georgetown Park Mall which is accessible from Wisconsin Avenue, as well as next to Dean & Deluca at 33rd & M, and behind PNC Bank at the corner of Wisconsin & M.
• Gift Certificates: Yes
• Wheelchair Accessibility: Yes
• Restaurant Features: Banquet/Private Rooms, Bar Dining, Bar/Lounge, Beer, Chef's Table, Full Bar, Non-Smoking Restaurant, Personal wines welcome (corkage fee applies), Private Room, Takeout, View, Weekend Brunch, Wheelchair Access, Wine
• Private Party Facilities: Please call for details.
• Private Party Contact: Mark Day (202) 625-4488
• Executive Chef: Vatche Benguian