Hook Sustainable Seafood Restaurant
Item Posted: JUN 18, 2007
Up-and-coming chef Barton Seaver is well toward making his mark in D.C.'s charming Georgetown enclave, with fresh catches not typically found on menus: Spanish Mackerel, Sunburst Trout, and Sable Fish (to name a few) are prepared with an expert hand and creative flair. Not content with entrees alone, Seaver's menu aims to thrill seafood fans with a true sampling of the sea: his crudos, or raw seafood appetizers, boast unusual pairings like creme fraiche and chive Trout Roe, grapefruit Wahoo, and star anise Herring.
All of the seafood served at Hook is sustainably fished, chosen for its abundance in supply levels rather than its popularity. Turning an unfamiliar fish into a customer favorite is not an easy task, but Barton is committed to doing his part against overfishing. Fish consumption has skyrocketed in the past decade, and the demand for such popular fish as the Chilean Sea Bass has drastically knocked down population levels. Dishes at Hook are also prepared with fresh local ingredients, which saves on fuel use for transportation and supports area farmers.
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