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


Alex Gray – Director of Marketing
Alex Gray – Director of Marketing


Drew Bellamy – General Manager
Drew Bellamy – General Manager


Juan Pablo De la Torre Collantes – Culinary Director
Juan Pablo De la Torre Collantes – Culinary Director


Kelli Lane – Director of Catering & HR
Kelli Lane – Director of Catering & HR


Cory Richardson – Assistant General Manager
Cory Richardson – Assistant General Manager


Sara Johnson – Executive Pastry Chef
Sara Johnson – Executive Pastry Chef


Takashi Miyazaki – Kitchen Manager & Head Fish Cutter
Takashi Miyazaki – Kitchen Manager & Head Fish Cutter


Dan Splaine – Manager
Dan Splaine – Manager


Nick Saddlemire – Manager
Nick Saddlemire – Manager

