Chef
Barton Seaver, formerly of Café Saint-Ex, opened Georgetown’s Hook, a seafood
spot with an eco-conscience, in April. Seaver and business partner Jonathan
Umbel directed the transformation of the 5,000-square-foot space vacated by
Cilantro, installing a dark-walnut bar and a communal table adjacent to the
155-seat dining room and open kitchen. Design highlights include large photos
of sea life on the white stucco walls, oatmeal-colored Italian leather
banquettes lining the dining room, and clear Lucite ball chandeliers, partially
powered by wind energy. Upstairs, a 30-seat private dining room offers
audiovisual capabilities and overlooks bustling M Street. Hook’s recycled-paper
menu of sustainable cuisine includes a variety of raw-fish crudos, locally
grown produce, and fresh, seasonal catches cooked on a wood stove, all
complemented by a 120-bottle wine list.
Photo: BizBash
The dining room at Hook.
Photo: BizBash
Thevenue’s 12-seat communal table.
Photo: BizBash
The 18-seat bar.
Photo: BizBash
