Dive into the depths of flavor at Georgetown’s newest seafood gem, Hook.  Opened in 2007 and developed with the purpose of serving exceptional food created with seasonal, quality ingredients, Hook prides itself on its ever-changing, sustainable menu.

The stark white, minimalist dining room, accented with oversized oceanic images, serves as the perfect backdrop to showcase Hook’s real pull: the fish.  Serving over 68 varieties in a 12 month period, Hook’s Executive Chef, Mark Hellyar, brings pure sustainability to Hook’s menu with techniques he learned in Japan.  Be sure to try his tuna tartare with purple raspberry gazpacho and ginger cilantro oil for a unique twist on a contemporary staple.

With a brilliant staff to rival its memorable menu, the art of hospitality is tangible at Hook, with attentive service and an open kitchen run so professionally you can hear a pin drop.

Don’t let its namesake fool you, Hook is known for more than simply its creations from the sea.  Heather Chittum, Hook’s in-house pastry chef and DC’s “Pastry Chef of the Year,” makes certain the dessert menu is up to par.  Known for her interest in unexpected ice cream pairings, Chittum fascinates the palate with innovative confections like the lingonberry linzertorte with taleggio cheese ice cream and port wine reduction.

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