We all know the adage “all good things must come to an end.” But when it comes to Hook Restaurant we didn’t realize how quickly the “end” would arrive. Okay, maybe that’s a bit dramatic, but by now we’re all aware that the restaurant has hit a major bump in the road with the sudden departure of its founding chef, Barton Seaver as well as the recent departure of Chef Joshua Whigham.

It seems like only a little over a year ago we welcomed this delicious sustainable seafood restaurant into our bellies and now we’re not so sure we can stomach it anymore. After our recent revisit of the place to see how they were holding up, we were left wondering what the future holds for them and if they would ever be able to rebound back.

When we first visited Hook we were impressed with many of the appetizers, particularly the crudo selection and the grilled calamari. Unfortunately this time around the crudo left us disappointed. The former set-up would allow diners to choose any three types of eight types of seafood for $8 and each fish came sashimi style with an interesting topping. This time around there were only three types to choose from: oyster, uni (sea urchin) or Coho salmon. The diner chooses one type and it comes with three different toppings. We chose the Coho salmon, and rather than the elegant sashimi style, it came diced up. The toppings were so minuscule that the dish was virtually flavorless.

Image courtesy of Bsivad