Luke Wholey knows seafood. The fourth-generation commercial fisherman spent his early career scooping up salmon aboard an Alaskan trawler and guiding anglers along Montana’s fish-rich rivers and lakes. Now, however, he puts his knowledge to good use at his eponymous seafood restaurant, Luke Wholey’s Wild Alaskan Grille.
The Grille, located at the same address where Luke’s great-grandfather once sold his fresh catch at market, dishes out crisp, breaded Alaskan halibut, broiled Atlantic cod, and whole steamed Maine lobster. These pair with an extensive selection of beers from Dogfish Head and other craft breweries, as well as A. Ward’s Cheesecakes, which are never frozen, except during the games of freeze tag they play with the root-beer floats.
As executive chef, Luke also has ample opportunity to flex his culinary muscles: he was picked by the governor to be Pennsylvania’s representative to the Great American Seafood Cook-off in 2012.
