Hooks & 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 & Chops moves into the space formerly occupied by Ruby Tuesdays located at 6330 Jericho Turnpike in Commack, New York. Steven has spent years working at some of Long Island’s most prestigious seafood restaurants including RSVP, which was rated “Best Seafood Restaurant on Long Island” in 2015 by Zagat and Wild Fin Restaurant which received a 3 star review from The New York Times. Del Lima spent some time sharpening his culinary skills at Off the Wall in Huntington, later transformed into Black & Blue Seafood Chophouse and Perfecto Mundo Latin Fusion Bistro in Commack which received a 3 star review from Newsday. Del Lima also helped transform Piccolo Mondo which received 3 stars from Newsday, and many other notable mentions such as #1 in Italian on Long Island and was one of Newsday’s Top 10 Fine Dining Restaurants on Long Island.
Del Lima is putting his spin on the ordinary steakhouse and has remodeled the space into his rendition of a seafood chophouse. Housed in a 5,000 square foot building, the interior is “chic coastal” with a modern vibe. Slate blue walls are featured while White Washed Ship Lap is evident on walls throughout the restaurant. The bar is made of absolute black granite and Komorebi Rainforest Dew glass tile is displayed behind the bar. Large industrial light fixtures are hanging and large windows are prominent allowing plenty of natural light. Art provided by Farmingdale’s Cambridge Art & Framing is highlighted along with metal hooks and cleavers. The epoxy floor features shades of blue-and-gray porous concrete and provides a high-performance surface that’s shiny, smooth and durable.
Hooks & Chops, features the freshest seafood available, high quality USDA prime steaks, which are aged in a specific way and specialty hand crafted cocktails. The wine list highlights a very large selection with offerings from every corner of the globe. Strong attention and detail was put into curating the wine list, which features perfect pairings for every order, including a clean crisp Riesling to accompany the seafood or a Cabernet Sauvignon to enjoy alongside a prime steak. Appetizers range from $10 - $18 and include blue crab beignets served with two cabbage slaw, black coffee BBQ glaze, East End pea shoots ($17); and Australian lamb “lollipops” served with pistachio-rosemary pesto, grilled sourdough and baby pepper dried apricot salsa ($18). Entrées range from $23 – $67 and features wild Alaskan halibut, cedar plank roasted and served with lobster home-fried potatoes, baby spinach, a cabernet-merlot butter ($36) and a 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 ($55). The wine list was curated to complement the menu. Bottles and glasses of wine are available with bottle prices ranging from $30 - $391 and glasses costing $11 - $15. Craft cocktails are also created by Chef Steve and feature “The H&C” mixed with Hendricks Gin, cucumber, rosemary, simple syrup, fresh lemon and a splash of ginger ale ($16). Dessert prices range from $9 - $12 and includes the New Fashioned Baked Alaska served with black coffee-buttermilk cake, cappuccino hazelnut gelato, torched meringue and an espresso anglaise.