E AT
s u m m e r
2 0 1 7
HOOKED
122 THE PLAZA | BEAVER CREEK | 970.949.4321 | HOOKEDBC.COM
by JENNIFER GEISMAN photos by DOMINIQUE TAYLOR
F
ishmonger — Noun, someone who sells raw fish and seafood and has knowledge of its origins. Well get ready to meet your friendly fishmonger at Hooked in Beaver Creek. When he stops by your table with an assortment of fresh catches of the day, you are whisked into a world of history, species and no-frills definitions about the culinary adventure you are about to embark upon. The restaurant’s chef and owner, Riley Romanin, has created a “seafood experience like no other,” as he brings his own travels and distinctive
BEAVER CREEK
62
seafood preparations to his customers in the Vail Valley. Known for his creativity, Chef Romanin incorporates the flavors and aromas of the season’s fruits and vegetables, giving each meal an innovative and taste-bud-provoking event unlike the one before. Begin your evening with one of Hooked’s many cocktails, beers, wine or sake selections. A locals’ pick is the Hooked Mai Tai Barrel-Aged House Blend, which features house-made almond puree that is aged in oak barrels for six months, and topped with housemade pineapple whipped foam. This Mai Tai tastes like summer over crushed ice. Hooked’s selection of fresh fish arrives daily and only remains in the restaurant
for two days to ensure the highest quality and freshest ingredients for each customer. Hooked sees between 120-150 species of fish each year, and during the busy winter and summer seasons, customers may not taste the same species twice. The signature whole fish is served in two parts: a raw preparation and a cooked one. The whole fish experience is designed for communal, family-style eating, and can range between one-half pound to eight pounds, depending on how large your party is. RAW & COOKED: YIN & YANG For the raw portion of the fish, the sushi chefs create intriguing combinations for sushi, sashimi and rolls incorporating seasonal produce. If you haven’t tried authentic wasabi root with your sushi or sashimi, then you haven’t experienced “the real way to do wasabi” in Japanese culture. When ordering, make sure to ask your server about it. The flavoring of the wasabi root is slightly sweeter, but still gives you that extra kick of spice. For the cooked portion of your meal, you can choose a range of preparations including Pan Seared Classic (beurre blanc, lemon zest, salt and pepper), Steamed Szechwan (scallion, serranos, garlic, red onion, sesame oil, soy), La Parrilla Blackened (Big Easy
PRICE
Dinner appetizers: $8-$30; Large plates: $22-$55; Whole fish preparation: Market Price •••
AMBIANCE
Fresh fish house •••
SIGNATURE DISH
Half raw and half cooked whole fish preparation •••
KID-FRIENDLY?
Yes
seasoning and Granny Smith slaw), Pan Fried Mac-Crust (macadamia nuts and vanilla beurre blanc) and Poached Au Latte (milk, basil and tomato). Whichever preparation you decide on, there’s no doubt you will be using your chopsticks to get every last delicious morsel. If there is room for dessert, your server will gladly tell you about the day’s selections. There is no formal dessert menu: Items are created in small batches and sell out, to be replaced by something different. • Salmon Lemon Rollup and Crazy Mountain Lemon Ginger Wheat beer. top right Daily fresh whole fish selection, served cooked, raw — or both — to order. left The Hooked Roll with seasonal vegetables, tempura lobster, beef tataki and black truffle. top left