The latest blast of summer heat has me avoiding cooking in my own kitchen, so I’ve been dining out a lot. I headed to Hook & Vine Kitchen and Bar in North Beach, MD. Just feet from the Bay, the restaurant offers indoor and outdoor seating. While it’s too much like a pressure cooker for me to eat outside at the moment, their covered porch and outdoor seating area are great during more comfortable weather.
One of my favorite things about Hook & Vine is owner Monica Daley’s devotion to decorating for upcoming holidays. I’m accustomed to walking into a winter wonderland around Christmas season and a spooky spectacle around Halloween. I didn’t expect to spot anything in July after we’d already celebrated Independence Day, but I was wrong. They’ve decorated the restaurant for Shark Week, and as a big fan of the movie Jaws, I love it.
I chose a seat at a high-top table adjacent to the bar (inside seating includes a cozy bar area; regular tables in the main dining area and a few high-top tables in the area between the bar and main dining area). The place fills up fast so I’d recommend making a reservation online.
My server approached me promptly after I’d been seated (the hostess had already provided me with the menus and daily specials) and mentioned it was National Mojito Day. That’s not usually a drink I pick, but with the heat and since it WAS the “national” day, I ordered myself a Mojito ($10.95).
The drink arrived shortly thereafter and was a perfect choice for a refreshing cocktail. I later read that a mojito is considered the “quintessential summer cocktail.” That’s a pretty good label. Loads of fresh mint and the other ingredients (white rum, lime, club soda and ice) produced a sweet, fizzy lime flavor.
The restaurant describes it’s cuisine as “southern coastal with a focus on fresh seafood, bacon, bourbon and wine.” The menu indicates which items are gluten free, vegetarian or vegan, which I know my vegetarian neighbors say they appreciate.
From past visits, a few of my favorite appetizers are the Tempura Green Beans ($11.95, served with spicy ranch), Fried Pickles ($7.95, served with spicy ranch), Kickin’ Tempura Shrimp ($15.95, served with spicy aioli, pepperoncini and arugula) and the BLT Deviled Eggs ($9.95). Years ago, I never would’ve thought to order deviled eggs when dining out, as I grew up having homemade by my mom for gatherings and doubted any could beat those. But I’ve been pleasantly surprised when I do order them out and Hook & Vine’s version rank at the top.
Five deviled eggs arrived on a bed of arugula. The eggs are perfectly cooked and stuffed with just the right amount of filling. Chopped tomato and bacon are crumbled on top and are a great addition to the well-seasoned filling. I’m a big fan of mustard but will admit some restaurants go a little too heavy on the mustard in their deviled egg filling. Not here. The filling is rich, creamy and a good balance of salt and sweet. I have found that I like to pick up a few pieces of arugula with my fork with each bite I take. It adds a fresh, peppery taste to the bite.
Keep an eye out for when the daily special menu includes different versions of their deviled eggs—especially the blue crab version— it’s fun to try the new combos they create!
The main menu features soups, salads, sandwiches, wraps, pastas, seafood and more. A few favorites with locals are Southern Fish & Chips ($20.95, local blue catfish, fries and spicy aioli), Jambalaya ($22.95, chicken, andouille sausage, shrimp, peppers, tomato, spices and rice) and the Capt. Hook Fried Chicken Sandwich ($19.95, chicken, hook sauce, tomato, lettuce and ranch, served with Old Bay fries), but, it’s hard for me not to order a burger when I stop in because I think their burgers are the best in the Twin Beaches (Chesapeake Beach and North Beach, MD). I usually order the North Beach Burger ($19.95, Swiss cheese, cheddar cheese, bacon, fried pickles, lettuce, tomato, onion and spicy mayo, served with Old Bay fries). But this visit, I went with the Hook & Vine Burger ($19.95, bacon, havarti cheese, bacon bourbon jam, BBQ and jalapeno, served with Old Bay fries).
I consider the burgers at Hook & Vine the best of the Twin Beaches because they are juicy, layered with fresh ingredients and well prepared, but mostly, because they will COOK TO YOUR PREFERENCE. I love a good burger. A good medium rare burger that is. I get frustrated when a restaurant says they cannot cook your burger to your liking. Hook & Vine not only WILL cook it how you like it; they get it right.
Today’s choice was no exception. The patty came out cooked medium rare (the outside has a nice sear while the inside is a pinkish-red hue and remains juicy). The bacon bourbon jam is unique (in a good way) and lends a great kick (without tons of heat) to the flavor. I like the presence of the jalapeños and find that a little jalapeño can be a great addition to certain things like potato salad, or Sauvignon Blanc (for the later, use frozen jalapeños). I’m not a big fan of very spicy things, so this gives me a bit of spice without being overwhelming.
The fries were not too crispy but not too soggy. For me, that’s perfect. They have a little skin on them and are seasoned with salt and a little Old Bay. Very tasty.
For dessert, I chose the Beignets ($10.95). You can choose caramel, chocolate or raspberry sauce as a side dip. They are all yummy but raspberry is my favorite. Six beignets topped with powdered sugar came out hot and doughy in the middle.
If you have a few extra minutes while visiting, walk around and take a look at the coastal—and calendar—inspired decor Daley collects and has on display.
Hook & Vine supports the local community. At the moment, you can round up your bill to support the Humane Society of Calvert County (HSCC). Plus, a few featured cocktails (The Daily Walk, Fetch Me a Mule and Pawberry Lemonade) benefit the HSCC when purchased.
Hook & Vine is famous in town for their wine dinners. A wine distributor picks a few bottles and Daley and her chefs create a paired menu (usually 4-6 small courses). The wine representative describes the wine you’re sipping as you enjoy your meal. The menu items are almost always new and not on the daily menu, so it’s worth going even if you’re a regular. Tickets required.
I hear about upcoming wine dinners, pop-up tastings and new dishes because I receive Daley’s email. To subscribe, go to HookandVine.com, then click on “News” and “Newsletter Archive.” The subscription box is at the bottom.
As I finish typing this, I realize Shark Week starts July 26. Perfect timing!
