Cohort and I recently traveled to Warrendale to enjoy a bite at a new upscale seafood restaurant called Off The Hook. Due to the looong wait, we decided to post up in the bar area. The layout is amazing! They have a main bar area, a separate section for the oyster bar and additional tables throughout. Despite a menu advertising fish from all over the world, we learned that their large wine selection was limited to California, so we decided to start with cocktails. They were fine, but nothing special compared to some of the other cocktail places we've visited. For an appetizer, we had the Plum Island Lettuce Cups which are lobster, crab, shrimp and water chestnuts blended and stuffed in lettuce cups, then sprinkled with crispy rice noodles and Korean Dragon sauce. It's a light appetizer with a mild flavor. I thought it was fine, Cohort thought the lettuce was the boldest flavor in the mix. For sides we chose Lobster Whipped Potatoes and Asparagus. The potatoes were tasty and I loved the asparagus. It was char grilled with mild seasoning, letting the true flavor shine through.
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| Lobster Whipped Potatoes and Char Grilled Asparagus |
For a main course I had the Black Grouper with Choriza and Cream. It is served with chorizo sausage, sauteed fennel, onions and smoked paprika cream. Cohort ordered the Swordfish Vera Cruz finished with tomato, onion, jalapeno, olives and caper topping, drizzled with EVOO. We waited a looong time for our meals. Twice, the bartender came over and apologized for our wait, informing us that there was a chef tasting in the kitchen and that things were slow. We sat and watched as other patrons around us were being served. Hmm, maybe only some dishes were behind in the kitchen? Once served, as wonderful as these two dishes sounded, they seemed to be lacking. Apparently OTH char grill the fish separately and THEN add the sauces and toppings. I feel the dishes would be much more flavorful if they were cooked IN the sauces. Cohort and I were left feeling ho-hum about our meals. Incidentally, while we were eating, another couple just seated asked for menus and the bartender began giving them a list of all the "specials." We were never offered these items, so I can only assume this was part of the chef tasting and that it was not available when we ordered.
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| Cheesecake |
At that moment they brought dessert out for the couple sitting on our other side. A fluffy cheesecake with apples, caramel and a crumb topping. We decided to stick around and the dessert was the highlight of a dining experience that was just so-so. With the prices that OTH charges, I should not be using the words "so-so" and 'ho-hum" to describe my meal.
http://www.offthehookfish.com/
PROS: Nice ambiance.Very good dessert.
CONS: Long waits for seating and entrees, pricey food that is fine...nothing special, just fine.
