While giving a man a fish helps him eat for a day, giving a fish a man helps humans see the other side of pet ownership. Stick to the accepted script with today’s Groupon to Hooked Seafood & Sushi in Sterling. Choose between the following options:
- For $45, you get a four-course dinner for two (a $90 value).
- For $80, you get a four-course dinner for four (a $180 value).<p>
Listed in Northern Virginia Magazine’s 50 Best Restaurants of 2011, Hooked crafts its dishes from local produce and fish that’s imported daily, filleted on site, and prepared without an inundation of heavy sauces. A breadth of specialties lights up the four-course prix fixe menu, glittering like the sequins on Poseidon’s favorite tube top. Patrons can feast on seafood such as plumped sushi rolls, sesame-crusted scallops, lump-crab cakes, and salmon glazed in orange-ginger sauce before capping dinner with a flourless chocolate torte and tropical tapioca.
Vibrant reds and subdued blues color the curving arches that form Hooked’s futuristic booths and ceilings. Large wall cutouts serve as oversize portholes between rooms, letting patrons sneak a surreptitious peak at neighboring diners or pass encouraging notes to the hardworking chefs behind the sushi bar. Outside, flames dance from the gas fire pit on the patio set aglow by strings of lights.
Hooked Seafood & Sushi Bar
It's early in the day when the airplanes land on Virginia soil, bearing fresh seafood from such far-off places as Maine, Hawaii, and Japan. Lumbering trucks transport the cargo to the town of Sterling, where Hooked chefs await to fillet and prepare the catches for the night's dinner. The sushi chefs carve plump morsels of tuna and yellowtail in traditional Japanese style before rolling them into intricate rolls adorned with mango, caviar, and tempura. Meanwhile, the kitchen chefs tend to grills of sizzling teriyaki dishes and simmering pans of lemongrass halibut and hand-cut steak. The Hooked team has been crafting these fresh dishes and innovative specialties for the last seven years, earning accolades from Northern Virginia Magazine and Taste of Reston in the process.
Vibrant photographs of the chef's dishes flash across the flat screen in the sleek dining room, casting a glow across the contemporary dining room. Cushy booths surround vibrant red tables, and glimmering curtains dangle above the dining room. On the outdoor patio, a dancing fountain gushes with streams of water alongside a central fireplace roaring with flames. The staff strives to recreate an apropos oceanic atmosphere at the restaurant, lighting up seating areas in shades of turquoise and sea-green and requiring all servers to master basic seal calls.