Steven Karataglidis spent his childhood scampering through the kitchen of his family's restaurant, soaking in cooking tips and techniques as his father whipped up Greek specialties. Pulling from his culinary upbringing, Steven opened Off the Hook at the ripe age of 22, enlisting the help of his dad to fry up baskets of fish ’n’ chips and build seafood sandwiches. Nowadays, Steven and his father preside over two locations, whose fryers sizzle with fish and shellfish cloaked in gluten-free and organic batters. Diners can dip their seafood in housemade tartar sauce, green pesto, and curry mayo to procure what Steven described to reporters of Post City as his "all-time favourite flavours." Each casual meal is served in a basket alongside dollops of Steven's signature sauces and smatterings of sweet-potato fries and coleslaw.
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