Dreaming of a dining experience in a beach atmosphere? Fresh seafood, cold beverages, sun kissing your skin, picnic tables, and a huge patio. Hook, Line, & Sinker may leave the sand in Galveston, however they bring you the motor from the boat, and prefer you wear your flip flops. Come on in.
John Tuma, Hook, Line and Sinker founder has been pleasing seafood lovers for 17 years. His original location, still on Lemmon Ave, has locals coming back time and time again. John has paired up with Markus Pineyro of Urban Taco and created the Del Sur Restaurant Group.
Mary Szefcyk, our photographer to the stars and my sexy date for the evening, and I were greeted by Markus with mango and swirl frozen margaritas. Fresh lime juice and puree, no worries on the prepackaged nightmares, it is non-existent. As we sipped our refreshing concoctions, we took in the décor, and got the low down on Hook, Line, & Sinker. Everything from the reclaimed wood rescued near Hwy 175 to refurbished boat motors from the 1920s, 1930s, and 1940s and in working order. They were quite impressive. Lake Grapevine run anyone?
Invited to a full kitchen tour, we were whisked to the back and wow! Spotless at every station which is always a super plus. As we followed John and Markus to the kitchen, John says, “An open kitchen is immediately engaging and the eyes are attracted to the grill. We love the cold station up front. It lets customers know, what they see is what they get.” Amen. We agree.
The guys in the kitchen sure put on a show. Tossing our crawdaddy dinner, he made sure to slide them in and out of the bowl at a fast pace. I think he was having as much fun as we were. “Higher,” we said. And he did just that.
Just past the three month mark, Hook, Line & Sinker is settling in and creating dishes that previously were impossible. A larger kitchen with more room than they are used to at the Lemmon location, equals an abundance of crawfish. The mudbugs are big, spicy, served with new potatoes, corn on the cob, and available through June. John lights up describing the in-house blends and sauces. Do not pass up the cocktail sauce, it’s a way way way thumbs up! Going over the menu for the evening, tilapia ceviche and fish tacos are his new summer delights. Our favorite of the starters was hands down the fish taco. Fresh corn tortillas, with all your favorite toppers, and fish cooked to perfection. Um, thinking twice about what you are doing for dinner tonight? Yeah and we are just getting started.
Platters galore graced the table: fried Gulf Coast Shrimp, oysters, catfish, hushpuppy sticks, fries and red beans and rice. Great to munch on, but save your calories, go for the Alaskan Snow Crab Clusters served with clarified butter! Seasoned and super meaty, they were easy to break apart, and probably the best crab legs this girl has ever devoured. Thank goodness the margaritas have straws. It is possible to sip and crack at the same time. Who said you could not do two things at once?
Grilled salmon, veggie rice, and fresh sliced zucchini and squash lightly oiled and seasoned were up next. A sophisticated dish for a patio eatery. Smart. Some people want to eat with their hands, some with a fork. Grilled trout, shrimp skewers, gumbo as well as basket and combo platters are available as well. To end our gluttonous tour, we enjoyed homemade key lime pie with graham cracker crust and bread pudding topped with raisins – made from scratch, they are big sellers for Hook, Line, & Sinker.
Pro Tip: Do not confuse the “drive up” window as a “drive thru.” It is a call ahead, pick up window. Nice throwback from its Taco Cabana roots where the building first began. Starting Thursdays there will be live music on the patio at 5:30pm. Happy Hour M-F 4-7pm. Beer, wine, and frozen margaritas. I am thinking Happy HOURS. Call me! Look for the neon sign off Baymar and Preston.