Located just a few blocks away from its well established older sister, the deservedly popular Eala Bhán (see entry), this atmospheric venue is another welcome venture from well known Sligo restaurateur Anthony Gray and his wife Eilish.
It's named after the meat hooks used in the traditional butcher’s shop which Anthony’s father, Joe, had in the town for many years, and the quirkily rustic interior features the old butchers block from Joe Gray’s shop (which is incorporated into the bar), as well as the traditional weighing scales and an assortment of ‘meat memorabilia’. And some of the old shop's favourite butchery products feature on Head Chef Joe McGlynn's menus, too - including Joe Gray's award winning sausages, which have been faithfully recreated for the restaurant.
There's a genuine passion for local food - Anthony has championed local producers for many years and is Chairman of the Sligo Food Trail, while Joe McGlynn has trained and worked with several inspiring chefs including the peerless Paul Flynn, of The Tannery in Dungarvan - so it should come as no surprise that the menu pays tribute to the host of special people and businesses that supply the kitchen with flavourful ingredients, including the unique Andarl Farm (free range 'velvet' pork and bacon), esteemed butchers Sherlocks of Tubbercurry and Kelly’s of Newport, Ballisodare Free Range Eggs, Sligo LETS Organics, Le Fournil bakery in Sligo town and Mammy Johnston’s ice cream, Strandhill...
Menus - which include separate breakfast and brunch menus, and one for 'Little Nippers' - offer something for everyone, with many old favourites such as Retro Prawn Cocktail, Beer Battered Newspaper Fish & Chips with mushy peas and Knickerbocker Glory featuring alongside more contemporary dishes like Bluebell Falls Goats Cheese Salad with slow roasted pickled beetroot, apple & cep granola, or a modernised version of Chicken Kiev.
But the crowning glory of the Hooked menu has to be the beef, and many would travel especially for Sherlock's Finest Rib Eye Steak, which is served with Chimichurru & truffle mayonnaise, Wild Mushroom Ragu and Roast Paprika Potatoes (and an extra side of White Hag Onion Rings is highly recommended).
Attentive and well informed staff provide nicely timed service and, all round, this welcoming restaurant is full of heart - and a great contribution to the town's wide ranging dining options.
