Recommend those with the salmon, if you can. The peel and eat shrimp are large and delicious. The restaurant was clean and the food was fresh. Last week they hosted a big party for us too and the waiters were very friendly and attentive. The desserts must be delicious because they were all out and it was communicated terribly.
They were inedible, hard, and crust did not even remotely stick. Ambience Cosy, intimate and rustic. After getting seated for our reservation promptly, and having our waiter drop off water quickly, we proceeded to wait for 25 minutes without service despite there being plenty of wait staff milling about. I really like this place! Thank you for a wonderful evening and we will be back and recommend Hook Line for any occasion! They found the perfect place near the Chesapeake Bay in North Beach, Maryland. When the weather is good, the location on the boardwalk is top notch when it's 10,000 degrees, it's. The tomatoes on the side were fried perfectly and came with a spicy dipping sauce. Char-Grilled Oysters with parmesan and garlic-herb butter - their 1 order per the waiter.
Upon earning his Culinary Arts degree from El Centro College in 2011, he began his career under David McMillan at Bird Café as Executive Sous Chef. I wish that was the case. The waitress disappeared twice on us so we had to get someone to get her so we could pay and leave. I got the shrimp po' boy which was good. Strip steak - Despite being over cooked per requested temp, it was still extremely tender and delicious.
Service was quick and friendly. I can't remember his name but he looks like Troy Aikman. Under new management so now they have chef specials and the lobster tail was cooked just right. My friends followed their oysters up with the crab cakes which they said were almost all crab meat and very good. What I like the most is that the breading on the catfish and shrimp is flavorful, but still light. When the appetizers were delivered, I had to get up and flag down another server to get some silverware and a napkin. I love the Cojito for drink as well.
My husband really, really loved the hush puppies and beans. The only problem was with our service. Took our grandsons for fried catfish and they were not disappointed. After we finished eating, the server came over and took our plates but didn't mention the check. Originally from Fort Worth, Chef Nelson grew up cooking with his Michelin Star chef father and pastry chef mother. We've been here 3 times so far. So I just went one Sunday and it was pretty empty.
Chef Nelson also shares in our philosophy and passion that sourcing is a priority. The kids meal were large and I was able to substitute a vegetable. That was all she wrote and I kindly asked for the check. My fish was fried deep golden brown and steaming hot. The menu and beer selection was quite good. From cuisine to current events, Plano Profile delivers compelling content to a diverse, active, influential and involved readership. By the time I was seated they began playing his music.
The crystal margarita was strong and I like how the whiskey in their sangria mellowed out the sweetness compared to a normal sangria. The wine by the glass features on their online menu was reduced to a fairly mediocre pinot grigio. Try the crab legs served in their own boat, complete with a reservoir for the melted butter. Not just one song but 3 in a row. .
My husband realized his glass was cracked and sat with no beverage for a long time. The restaurant was full so I was amazed at how timely everything was. After two years at Bird, Nelson moved on to become Chef de Cuisine at RiverCrest Country Club, Fort Worth in 2013. I don't go for hot and spicy but let me tell you this was the most fantastic burn your lips off chicken i have even had. Dennis asks me how he can help and I ask him what their policy is for adding an auto gratuity. Fried Pimento Cheese fritters - that fruit compote they serve with it is a must.
They were very accommodating in the veggie switch as well. However, the food and service left much to be desired. The restaurant can seat a total of 200 diners, including the bar. For starters the chargrilled oysters and ceviche that were delicious. The ambiance is above average when it comes to the outdoor indoor seating arrangements. You Deserve to be Rewarded.