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Now Open, Hooks and Chops Exceeds Expectations

Hooks and Chops, a new restaurant featuring specialties from both the land and sea, has officially opened its doors!

Brought to you by Executive Chef and Operator Steven Del Lima, Hooks and Chops has moved into the space formerly occupied by Ruby Tuesdays in Commack.

Originally set to open this past spring, Hooks and Chops has officially opened their doors with renowned Chef Steven Del Lima at the helm. After spending years transforming some of Long Island's most prestigious seafood restaurants, Del Lima is putting his spin on the ordinary steakhouse.

Housed in a sprawling 5,000 square foot building, the interior of Hooks and Chops has been remodeled into Del Lima's rendition of a seafood chophouse. With slate blue walls and white washed ship lap throughout, the space is "chic coastal" with tons of natural light that lends to a unique and beautiful atmosphere.

Appetizers include blue crab beignets, served with cabbage slaw, black coffee barbecue glaze and East End pea shoots, and Australian lamb "lollipops", served with pistachio-rosemary pesto, grilled sourdough and baby pepper dried apricot salsa. A charcuterie and cheese board is also available along with chilled seafood, seafood towers and mussel pots, enough to feed a small army!

Entrées feature fresh seafood options like the wild Alaskan halibut, cedar roasted and served with lobster home-fried potatoes, baby spinach and a cabernet-merlot butter. If you're more of a 'chops' lover, the char-grilled 22 oz. cowboy ribeye rubbed with Moroccan sea salt and served with heirloom tomatoes, Vidalia onion rings, roasted garlic aioli and baby arugula is for you.

Creative desserts abound, Del Lima delights with 'Bagged' Drop Doughnuts served warm and tossed in cinnamon sugar with house-made raspberry preserves, toffee sauce and superfine sugar, Warm Flourless Chocolate Cake served with bananas foster gelato, raspberry gelee, malted chocolate sauce, rice krispies and raspberry coulis, and a New Fashioned Baked Alaska. The Baked Alaska, black coffee-buttermilk cake served with cappuccino hazelnut gelato, torched meringue and espresso anglaise, is a showstopper sure to be the ultimate crowd pleaser.

Featuring the freshest seafood available alongside high quality prime steaks and specialty hand crafted cocktails, Hooks and Chops delivers a fresh balance between land and sea. The wine list highlights a vast and varied selection from every corner of the globe, and it's clear strong attention to detail went into curating the list. From a clean, crisp Riesling to accompany the seafood, or a Cabernet Sauvignon to enjoy alongside a prime steak, there seems to be a perfect pairing for every order.

Hooks and Chops is open daily beginning at 5 p.m. with the exception of Sunday, when it opens an hour earlier. A special happy hour menu is offered Monday through Friday from 4 to 7 p.m. Take-out is available for the full menu, which can be viewed here. For further information, contact Hooks and Chops in Commack at 631-600-0521 or info@hooksandchops.com.

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