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
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
