Wednesday, February 8, 2023

At the table: Chowder, charred octopus stand out from Hooked Market & Kitchen – The Daily Gazette

There was a golden window this summer when husband Eric retired and we had a party. Everyone came and no one was worried.

We’re not so sure anymore.

Eric and I looked at all the people in the crowded, brightly lit and noisy Hooked Market & Kitchen dining room on Route 7 in Latham – and opted for takeaway.

We had good food away from the crowds, although we were really able to see what we were missing while waiting for our short meal: friendly staff, great smells, clinking silver plates and glasses.

Hooked Market & Kitchen moved into their new home in August, not far from where it all began, across the street at Galleria 7 Market in Latham.

Husband and wife team Luke and Katie Haskins form the Hooked Seafood Co. in 2015, traveling to Boston twice a week to manually select fresh fish. It has evolved into Hooked Market & Kitchen, offering takeaway ready meals in addition to a full-service restaurant.

If the dining room was busy, the staff were even bigger: working with several saucepans, placing orders, rattling plates of food for the waiters, shaking cocktails.

The building, which used to be a pizzeria, has been improved and renovated. Enter the back of the building to find a cashier, tall refrigerators stocked with homemade groceries for sale, and a counter / display case. Much of the building is given over to a large, clean and modern dining room, white with blue accents and decorated with pendant lights. The bar overlooks the busy Highway 7.

There are raw materials – the choice changes every day – and Hooked has salads and small plates that reflect the seasons: you can now get Brussels sprouts fried in flash fries with pickled onions, pineapple, feta, cashews and cilantro ($ 12). Winter cabbage salad – $ 10; add grilled salmon or cod for $ 9 more.

You can expect fish and chips ($ 19) and braised mussels ($ 14), as well as paella ($ 26) or fish burger ($ 16). There is also local beef from Highland Hollow Farm in Shohari: fried ribeye ($ 38) and ground beef for hamburgers.

All food is homemade, according to Katie Haskins, with a few exceptions like French fries.

The market section of Hooked sells fresh fish, local meats and a variety of ready-made meals such as pizza, empanada and crab cakes.

The restaurant serves homemade cocktails as well as beer in cans, bottles or on tap, as well as a wide selection of interesting wines in draft or bottle. There are no mainstream wines, thank you.

“God, this soup is delicious,” Eric said of the New England Fish Chowder ($ 6 cup) after we settled at home in front of the fire. “It’s a little spicy and creamy and smooth.” This is no ordinary clam chowder. “Fish is a good substitute,” he said.

We shared a small crunchy ciabatta baguette with their unsalted butter. We put flowers, candles and a menu on the coffee table that was a little more sophisticated than the restaurant’s informal dining room. It looked a lot like a restaurant.

I had Bach fish tacos ($ 15), each soft flour tortilla stuffed with a slice of fried whitefish, Mexican sauerkraut, salsa verde and sweet mango habanero sauce. On the side were homemade tortilla chips and spicy salsa.

The fish was flaky and tender, not as crispy as if we were eating, but still delicious. The dish tasted sweet and quickly marinated and tart, and there were thinly sliced ​​peppers that warmed up a bit.

I ordered the sauce on the side and wish I had more: it gave a much needed sweet touch and tasted delicious.

The tacos were garnished with cilantro, which is nice.

Tacos weren’t at their peak, but I thought Hook was good at fish. Their homemade chips were slightly thicker than the bulk ones, but crispy and tasty, although I added sea salt. Their salsa was spicy enough with a smooth texture.

Eric has been put on a charred octopus ($ 19) ever since he saw the adorable photos on Hooked. He was not disappointed.

“The tentacles are beautiful, delicate, and the charred taste is very good,” he said happily. I put the dish on the plate as best I could, but the greenish-olive tapenade mixed with the creamy groats.
I like octopus, he decided, it tastes good. The parties praised the fish, he said. “How many places did the charred octopuses live in?” he thought aloud.

The potatoes smashed by the Yukon Gold Mini were cooked with lard – a great idea.

We split the flank order ($ 11) for dessert. I didn’t even try to reprogram it.

The custard was thick and sweet, with a bitter caramel added to accentuate the juiciness. Hooked Restaurant serves a delectable treat with four kinds of lovely fresh berries. “The blueberries were picked at their peak of ripeness,” Eric said.

It was vanilla-scented and thick with thick sweet whipped cream. Eric said softly, “Tastes good.”

Our food bookmark was $ 59.72. We’ve added a hint for people who made our order.

We will now return to Hooked Market & Kitchen when we know where to get the Charred Octopus. Hopefully, then we will eat while enjoying their food at the peak of freshness.

Caroline Lee is a freelance writer based in Troy. Contact her in [email protected]

Market on the hooks and cuisine

WHERE: 1177 Troy Schenectady Road, Latham; (518) 389-6217;
WHEN: Open for lunch and dinner from 11:00 to 20:00 Tuesday through Saturday. Day off: Sunday and Monday.
HOW MUCH: $ 59.72 with tax and surcharge.
ADDITIONAL INFORMATION: Credit Cards: Mastercard, Visa, American Express, Discover. ADA compliant. Parking. Reservations are accepted for groups of 8 people or more. Children’s menu coming soon. Hooked welcomes pre-call and take-out orders.

More from the Daily Gazette:

Categories: Food, Life & Art

s.parentNode.insertBefore(t,s)}(window, document,’script’,
fbq(‘init’, ‘1844679482343900’);
fbq(‘track’, ‘PageView’);

Nation World News Desk
Nation World News Desk
Nation World News is the fastest emerging news website covering all the latest news, world’s top stories, science news entertainment sports cricket’s latest discoveries, new technology gadgets, politics news, and more.
Latest news
Related news