New chef revamps menu of historic Washington, D.C. restaurant and raw bar
Sea Catch Restaurant & Raw Bar Hooks, located in historic Georgetown, Washington D.C., has hired a new executive chef and rolled out a revamped menu for 2017.
Steven Rosenthal now serves as the executive chef for the restaurant, bringing with him a wealth of culinary experience. Most recently the executive chef at Old Ebbitt Grill, Rosenthal received training at Le Cordon Bleu, and has worked and traveled through Italy, France, England, Boston, Las Vegas and Washington D.C. His culinary style involve innovative interpretations of several seafood dishes including dorade, conch fritters and seafood cioppino (a dish that includes shrimp, salmon, sea bass, swordfish, clams, mussels, potatoes, fennel, tomato, cream and fish brodo).
“I’m excited to bring my culinary experience and skills to Sea Catch Restaurant, where I can give people the opportunity to experience an array of seafood delights,” Rosenthal said. “Until people have tried some of my famous seafood dishes, they have no idea what they are missing out on. Many people say they are in a class all by themselves.”
Ryan Fichter, general manager of Sea Catch Restaurant & Raw Bar, said a change in chefs was made to reemphasize the restaurant's innovative approach to cooking with seafood.
“We are happy to be making some changes and we believe our patrons are going to love them,” Fichter said. “Our new chef embodies our mission of offering people dishes made with the freshest ingredients, and locally sourced whenever possible. [He] is an expert seafood chef whose unique dishes are unrivaled.”
The restaurant currently owns the exclusive rights for two types of oysters: the wild cats and fat babies. These items and more locally sourced seafood can be found on the restaurant’s new menu.
“Our new menu retains some of our fan favorites, but we have broadened our horizons to offer some new unique options for people to try,” said Fichter. “One taste and people will fall in love with some of these dishes, especially the chef’s signature dishes.”