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What You Need To Know

What We Do

It All Starts With Passion

It’s our place to say that seafood should be served fresh and full of flavor here on the coast. It’s our place, where you’ll find just that on each course of our dinner menu, including a she crab soup prepared right in front of you at the steam galley. It’s all here in a fresh take on dining, where we take pride in providing you with distinctive, sustainable seafood dishes and local produce in an ethereal, eco-friendly restaurant that’s kind to Mother Earth from the kitchen to the front of the house.

Hook & Barrel. One nibble and you’ll be hooked.

OUR COMMITMENT

Hook & Barrel is dedicated to reducing our environmental impact to provide a better future for our planet. We are committed to sourcing only the most sustainable products available and cooking with the most environmentally-friendly equipment to create a cleaner, safer place to work and visit.

We have made every effort in the name of sustainability – from using the trees that were cut down from our lot inside the building, to using unbreakable dinnerware and eco-friendly “paper” products, all the way down to our menu items, which are chosen based on their sustainability. 

WHO WE ARE

Heidi Vukov – Founder

Heidi Vukov – Founder

Ben Vukov – Director of Operations

Ben Vukov – Director of Operations

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Alex Gray – Director of Marketing

Alex Gray – Director of Marketing

Tyler Anderson – General Manager

Tyler Anderson – General Manager

Kelli Lane – Director of Catering & HR

Kelli Lane – Director of Catering & HR

Brent Davidson – Chef de Cuisine

Brent Davidson – Chef de Cuisine

Sara Johnson – Executive Pastry Chef

Sara Johnson – Executive Pastry Chef

Takashi Miyazaki – Head Fish Cutter

Takashi Miyazaki – Head Fish Cutter

Will Gurtshaw – Manager

Will Gurtshaw – Manager

Cory Richardson – Manager

Cory Richardson – Manager

Andrew Smith – Manager

Andrew Smith – Manager

Nick Saddlemire – Manager

Nick Saddlemire – Manager