Off The Hook

About

Glenn along with Executive Chef, John Dober are using their fresh fish contacts, from Hawaii to Alaska to Maine, to stock the Oyster Raw Bar with six to eight varieties daily along with sashimi, ceviche, and crudo fish preparations. Guests can also order prime cuts of their favorite fish to-go. The owners plan to supply recipe cards so that regular diners can cook their favorite dishes at home, capitalizing on a trend of gourmet take-out.