Hook

Frommer's Review

Georgetown can always use another good restaurant (as opposed to another busy bar or boutique store), so the fairly new Hook (opened mid-2007) is a welcome addition. Situated in the thick of it, near the intersection of M Street and Wisconsin Avenue, the restaurant's bar wisely lies at the front, the spare, all-white dining room beyond that, with the semi-open kitchen pulling up the rear. Hook is committed to the "sustainable" movement, which means that the chef shops for locally farmed produce and that the menus are printed on 100% post-consumer recycled paper, to give just two examples. But Hook's real "hook" is sustainable, in-season and available, seafood, so you can expect that the blackfin tuna that arrives with the crème fraîche and potato purée on your plate to have been pulled from the water sometime within the preceding 24 hours. Get this: The chef receives a daily text message from Tobago island fishermen telling him of that day's catch, and the fish arrive within 18 to 24 hours. Be sure to order one of pastry chef Heather Chittum's lovely desserts, from warm madeleine cookies to an inventive carrot cake.

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