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- The Super-Chill Hotspots Shaking Up L.A.’s Thai Food Scene
- This Lower Calorie Option Is Now Olive Garden's Most Popular Dish
- Desmond Tan Spreads Love and Tea Leaf Salad in His New Cookbook
- The French Laundry Is Using Tock to Streamline Its Reservation Process
- Scott Conant Returns to NYC with His First Restaurant in Nearly a Decade
- Chris Cosentino Opens Jackrabbit in Portland
- The 100 Hottest Restaurants in America, According to OpenTable
- Charles Masson Brings Back the Art of Tableside Service at Majorelle
- L.A. Legend Raphael Lunetta Indulges Grilling Obsession at New Diner
In the November issue we're doing a roundup of the fun new restaurants that have recently opened in Washington, DC. The hottest place pulling in the power elite has got to be Hook, the Georgetown seafood spot from DC native Barton Seaver. Last Saturday I zipped down to check it out. The space is terrific—sleek yet intimate, with a low arched ceiling and fun elliptical chandeliers. I spotted the spouse of one former presidential speechwriter among the crowd waiting for a table, but got happily distracted from celebrity-watching by the color-saturated photos of sea life from EarthEcho International, a foundation run by the grandchildren of that saint of the sea, Jacques Cousteau.
As for the food, the execution wasn’t perfect – the crudo was masked by a heavier olive oil than would be ideal, and the peach in my grilled peach salad had surprisingly little flavor. But what I loved unequivocally (besides my corn-crusted Tautog with bacon-braised collards) was that our server was as informed and impassioned about the fish as a good sommelier is about wine. It’s good to know that the powers-that-be who fill Hook's dining room are getting such charming, informative tidbits of info about why bluefish is sustainably harvested as well as delicious.