Mid Atlantic Seafood's kitchen staff assembles creations from an eclectic menu of fish samplers, wings, sandwiches, breakfast items, and Chinese-inspired dishes. Patrons can choose from almost 20 types of fish, such as haddock ($9.99–$18.99) and catfish ($9.49–$18.49), and order they be baked, grilled, stuffed, or nestled between layers of bread in a sandwich.
Certified etiquette consultant Alexandra Kovach conducts a crash course in dining etiquette, with participants living out the tutorial during a delicious three-course dinner with pre-selected wine. Topics of the course include seating, eating styles, napkin etiquette, toasting, dinner-party hosting, and how to be a good guest. With an open forum style and a limit of 40 people per class, the course allows its participants the opportunity to ask Alexandra about where to put the fork after finishing a meal and how to properly react when someone accidentally pours soup on your unpublished manuscript.
To street toughs, seafood is often viewed as a delicacy since it's uncommon to stumble upon a sauntering salmon and challenge it to a back-alley knife fight. Dine like an underwater ruffian with today's Groupon: for $25, you get $50 worth of sustainable seafood and drinks at Hook in Georgetown. This Groupon is not valid for redemption during Restaurant Week.
Hook, a member of PURE Hospitality Restaurant Group, baits bounty seekers with a dinner menu of fresh and sustainable seafood favorites, many flown in shortly after they are caught. Commence consumption with crudo ($8), a variation on sashimi, with Alaska halibut and North Carolina mahi mahi rawly rocking gullets, or split the shellfish combination appetizer ($42) with one or two fellow diners who also enjoy the tastes and personalities of lobster, prawns, mussels, and oysters. Main courses drawing from Davy Jones' sub-aquatic refrigerator depend on what fresh catches are available, but recent items have included crab cakes from Louisiana ($28), Arctic char from Iceland ($27), and yellowfin tuna from Florida ($28), the state also known as "America's pinky finger." Midday marine-meal marauders can opt for lunch, while brunch fans can enjoy freshly caught french toast ($9) or an omelette ($11), among other breakfast favorites.
As diners acquaint themselves with a glass from Hook's extensive wine list, their eyes can swish, smell, and swirl the surroundings—a luminous décor of bright lighting, soft colors, and spacious seating. Call up the Smee to your Tennille and hit Hook for seasonal and sustainable seafood.
Yelpers give Hook a 3.5-star average, the Washington Post recommends it, and it made Washingtonian.com's 100 Best Restaurants of 2010:
- Chef Jonathan Seningen turns out an ever-changing, all-over-the-map roster of seafood that encompasses the au courant (a crudo of mahi mahi with pickled jalapeño) and the enduring (fish and chips). Meat lovers might want to look elsewhere—there’s only one non-fish entrée on the menu—but seafood fanciers will smile. – Washingtonian.com's
- The wine list is a winner; desserts include such beauties as lingonberry Linzer torte with tellagio cheese ice cream (but also the occasional dry sprinkled doughnut); and the dining room, with its arched ceiling and creamy colors, is warm, welcoming and teeming with the beautiful people. – Tom Sietsema, Washington Post
- Raw bar oysters- absolutely perfect. Fresh, red wine vinegar spot on, absolutely wonderful. Tartare- the fish was so fresh it didn't even taste like fish. Perfect texture. – Ari S., Yelp
Located 17 stories above the ground, The Vantage Point Restaurant serves each dish with a side of breathtaking views. Walls of windows overlook Washington D.C., allowing guests to gaze out at the Potomac River, historic Georgetown, and the place where the president's private zeppelin used to sit. Its chefs forge American cuisine from several different menus. Customers at the bar can nibble a crab cake sandwich, while dinner guests devour chicken parmesan served over a bed of angel-hair pasta. The kitchen also beckons to taste buds with aromas of prime rib and shrimp scampi. Inside the eatery, sunlight spills across stained wood tables and brick accents, completing the warm experience of The Vantage Point.
Drawing on years of experience in the kitchens of Nobu, Nine Steak House, Nove Italiano, and Ampm Restaurant, Chef Tony assembles a host of fresh ingredients to craft his artisanal pizzas. He enhances the crispy prosciutto pizza with artichoke hearts, sun-dried tomatoes, and fresh basil and layers provolone cheese and yukon potatoes over the marinated chicken pizza. Additionally, gourmet salads provide an opportunity to sample house-made dressings and roasted-garlic vinaigrettes without the awkwardness of ordering them “on the rocks.”