bringing its tradition of fresh, hon-
est and local food to Maryland, but
adding a twist to the new location
with a one-of-a-kind, hand-crafted
cocktail list.
food Company in 2010 and open-
ed their first restaurant, Off the
Hook, in Bethany Beach that year.
Just Hooked, in Fenwick Island,
and as the company took on a
second location and catering they
found the need to add a commis-
sary/seafood market. Off the Hook
Market opened last July besides
the restaurant in Bethany.
third restaurant in Ocean City on
80th Street and Coastal Highway
adjacent to South Moon Under.
came around Thanksgiving of last
year, and negotiations took place
until the deal was signed in early
February, and renovations imme-
diately began
blue paint pallet, accenting the
restaurant took on a coastal de-
sign theme presenting the work of
local artists on the walls. The
kitchen and bathrooms were
transformed with new fixtures and
appliances.
door seating offered. There are
three bars with one on each floor
and outside. There is also an a-
bundance of parking in the rear of
the building as the restaurant has
at least 50-plus parking spaces
between the front and back of the
plate mentality for lunch and din-
ner, sourcing local artisans, farm-
ers and watermen.
menus we have put out in our
company, and we have started a
new cocktail and wine program
here that we are really excited
about."
it "farm fresh cocktails."
and the things we are bringing to
the table are very fresh. Its funda-
mental-based cooking in a very fun
tasteful way," he said. "I think the
thing we were lacking was more
creativity on the cocktail end and
more variety on the wine end."
processed and commissary on the
premises. Besides squeezing their
own lemons and oranges for their
freshly made Hooked Lemonade
and Orange Crush, the restaurant
has taken it to the next level by
pickling and infusing cocktail
ingredients. For example, fresh
strawberries, blueberries, cherries
and heirloom tomatoes are pickled
and to be served in the one-of-
kind concoctions like the
Blueberry Pie, Uptown Pig and
Smokey Mater.
a grown-up chocolate banana
milkshake with 360 Double Choc-
olate Vodka, banana liquor, ba-
nana chocolate milk, with a ba-
nana dust rim served up.
proof is in the pudding when you
come in here. Every bar has our
infusions up on the rack ... we are
taking a lot of pride in it."
sine Danny Jacinto and General Manager Joe Ralph. In front of the bar are
executive chef Matt Cornelius and beverage coordinator Guy Bashore.
our eyes weary and our hearts heavy over the
thank you for your heartfelt generosity and