Raskin adds the company is growing infrastructure to support the openings. Born in the South where a feast means getting messy with friends, the seafood boil has been bringing people together for ages. The managing partner believes this ensures better care and day-to-day success for each location. Lin says franchisees can only own one unit, and they are required to work at the restaurant. Though the growth is rapid, Lin assures that each franchisee comes in with a host of experience, either from previously owning a restaurant or working at one for a long time. “The business has just been growing and growing so we decided to bring this concept to more communities and serve more of the people,” says Lee Lin, managing partner. Now let’s check out Hook and Reel's menu You will find that the menu is divided into the following categories: Top Menu Items. Enter a location to find a nearby hook and reel restaurant. There’s also po’ boy sandwiches, a cold food bar, soups and salads, wine, beer, and signature cocktails. Whether you go for a Little Neck Clams, 8 Piece Fried Shrimp Basket, Shrimp Salad, Little Neck Clams or 3 Piece Catfish Sliders Hook and Reel's tasty cuisine will hit the spot. When you enter the location of hook and reel restaurant, we'll show you the best results with shortest distance, high score or maximum search volume. The seafood boil is mixed in a plastic bag filled with steam and then served to guests. Customers can further customize their order by picking a sauce, spice level, and extras like corn on the cob, potatoes, fries, boiled eggs, or sausage. The chain aims to create a New Orleans-like experience with common favorites like shrimp, lobster, crabs, clams, crawfish, and other seafood items. A lion’s share of the current and future units are franchises, with just a handful serving as company-owned. That broadens to a goal of opening 100 stores over the next two years. The numbers are quite fluid as the full-service restaurant said it has 52 locations coming in 2020 across California, Colorado, Connecticut, Florida, Georgia, Illinois, Kansas, Maryland, Michigan, North Carolina, New Jersey, New York, Ohio, Pennsylvania, Rhode Island, Texas, Utah, and Virginia. “We built another one, and then another one and then it kind of exploded and we just started this path to opening a whole bunch every month,” adds Pamela Raskin, head of marketing. The restaurant specializes in serving Cajun and Creole seafood that leaves a spicy and. In 2018, it expanded to Staten Island, New York, ultimately leading to the company’s expansion throughout the East Coast and beyond. Tony Wang first launched Hook and Reel in 2013 in Lanham, Maryland. It started as a single unit in Lanham, Maryland. The seafood brand, founded in 2015 by CEO Tony Wang, is now up to 23 stores across 14 states. “As we see the sales progress, as well as other similar Cajun seafood boil concepts popping out everywhere across the nation, we really put our focus back on trying to expand this concept,” says Chane Lou, who works in business development. The restaurant is looking to extend the reach of its self-described lively dining experience from coast to coast in the next two years. The dishes are laid on paper and each table comes with a bucket for the discarded pieces. The benefit is you have enough time to customize your order without errors in communication.Hook and Reel, a Cajun seafood franchise chain based in Queens, New York, prides itself on showing customers that getting messy only adds to the fun.Ĭustomers, equipped with disposable gloves and bibs, are encouraged to dig into the food using their hands. In addition, we have many other franchise store locations, and you can find them at Order Your Foods Onlineįor pickup, you can order your food online. Check contact / location to see the details.
Hook & Reel Cajun Seafood and Bar provides the excellent seafood boil experience in the City of Lauderhill.
#Hook and reel full#
The Hook & Reel seafood boil dishes up the “reel” deal – the full backyard boil experience and flavour, with a twist.Ĭustomers, equipped with disposable gloves and bibs, are encouraged to dig into the food using their hands. We set out to share the saucy spirit of the boil with folks everywhere – testing our very own recipes, inspired by fiery Cajun home cooking. Everything tastes better elbow-to-elbow with friends, swapping stories over music, getting down and dirty and eating with your hands – all with a cold drink at the ready.
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