Just when the chef and owner of Hooks & Chops Steven Del Lima was ready to open his doors this spring, the pandemic threw a can opener into his plans. It’s a story we’ve been hearing again and again.
But, this fall Hooks & Chops has finally opened with a menu with choices from land and sea.
To get started, apps include oven roasted little neck clams ($16), house braised short rib meatballs ($14), Australian lamb “lollipops” ($18), and a speck and arugula grilled pizza ($14). They have a selection of charcuterie and cheese, muscle pots, chilled seafood like tuna poke, and soups and salads.
The main course selection is wide: Diver Sea Scallops with open-faced ravioli, white asparagus, leek & tomato, saffron, citrus burro fuso, crispy prosciutto ($32), Wild Alaskan Halibut that’s cedar plank roasted with lobster home-fried potatoes, baby spinach, and cabernet-merlot butter ($36), New York Steak Frites of duck fat parmesan-parsley frites, with blistered shishito peppers, smoked tomato chutney, bordelaise sauce ($39), and Tomahawk Duroc Pork Chop, maple brined with sweet potato “pearl” couscous, charred broccolini, Georgia peach chutney ($28).
Hook & Chops also features a menu of craft cocktails.
Kim M, of Levittown, raved about it on Yelp.
“Had the pleasure of dining at Hooks & Chops twice since they've opened and it's beyond fabulous! from the hostesses who greeted us and sat us promptly, the waitstaff handling our table and the manager and owners checking in on us- everything was handled professionally and smoothly,” she wrote.
Location: 6330 Jericho Turnpike, Commack, (631) 600-0521.