Top Seafood Chef, Mid-range Pricing, Casual Vibe
After months of refitting its quarters and crew, the former Cosmopolitan Restaurant in downtown Allentown is embarking on a new culinary quest as Hook Seafood & Grille.
With the new brand now gleaming on the overhead canopy of his establishment at 22 North 6th Street along Allentown’s Arts Walk, owner Bill Grube announced that Hook is “well on course as a destination for the freshest seafood, generous cocktails, great service and the friendliest shore-style atmosphere in the Lehigh Valley.”
The first floor Main Deck of the restaurant now sports a new nautical theme, including a renovated bar area featuring multiple craft brews on tap, expanded wine and cocktail selections, and a back bar section dedicated to exotic rums. “It’s a much more casual atmosphere with a friendly vibe and accessible mid-range pricing.” says Grube, noting that the establishment’s signature dish will be the Hook Seafood Chop . “Our goal is to make it a favorite spot for regulars as well as the premier seafood dining destination for guests coming to downtown Allentown for shows, business events, the Arts Walk and special occasions.”
At the helm in the kitchen, Executive Chef Knight is a native of Jamaica who was recruited by the Hook management team for his quality of experience at the leading seafood restaurants of upscale Newport, Rhode Island, including as banquet chef at The Moorings, sous chef at The Clarke Cooke House and chef de cuisine at Forty 1 North. He is a graduate of the acclaimed HEART College of Hospitality Services, St. Ann’s, Jamaica, partnered with the Culinary Institute of America for advanced training in Culinary Sciences.
“My vision is to give Allentown a dining experience equal to the world-class seafood restaurants of Newport,” Knight says, noting that his style has influences of French/Caribbean/Asian cuisine, but the basic quality of the food always comes first. “I demand that the food always be the star of the plate. Fresh and simple is always better. It’s the hardest way to cook,” he says with a smile, “but it’s what I do best. I can feel the energy here at Hook and it will be captured in every serving from my kitchen. I can’t wait to share it with Allentown.”