Farm to table, Ocean to plateLocal California cuisine
At the Hook & Plow we focus on sourcing our seafood, meats, produce, and other ingredients as locally and organically as possible, without compromising on taste. All of our wines and craft beers also come from California, some are just miles away. Enjoy our open air restaurant in beautiful Hermosa Beach that has a casual feel that is warm and inviting.
Farm to table, ocean to plate:
The Hook & Plow was established in February of 2014 by husband and wife, Bre and Brian Kelleher and twin sisters, Lisa Cassity and Lauren Copelan. All the owners are very passionate about clean and healthy eating and saw a growing desire for people who wanted to eat locally and organically. Our menu changes with the seasons, and we have nightly specials to keep the food exciting.
Craft beer and wine:
Our food isn’t the only thing that is sourced locally! All of our beer and wine comes strictly from California. Most of our craft beers are from breweries within 10 miles from the restaurant. We love changing our beer program along with the seasons and you can expect items like watermelon lager in the summer or a Chocolate stout in the winter. We focus on wines from the Central Coast which includes Santa Barbara, the Santa Ynez valley, Paso Robles, and a few in in the Sonoma and Napa regions.
Service and ambiance:
Service is a big priority at the Hook and Plow. We are trying to build an experience for our guests through our food, our environment, and our service. Come enjoy our open air restaurant with a cozy and intimate environment with a dim glowing ambiance that is casual and comfortable. Below you will find our link to book a reservation.
Meet our chef
Alejandro is a creative and passionate chef. Like many professional chefs, Alejandro’s love of food was fostered during his childhood, in his grandmother’s kitchen. Alejandro moved to the states in 1999 after graduating high school. While attending college in Miami, for marketing, he began work as a prep and line cook in hotels. After two years, he made his way to California, where he furthered his love for cooking. He attended the Art Institute of California where he obtained his degree in culinary Art & Restaurant Management. Alejandro’s experience as a chef has been nurtured by many world renowned chefs in many well known restaurants from the very beginning. He started working under Joaquin Splichal of Patina as a Chef de Partie. Then at the age of 24, Alejandro rapidly worked his way up from line cook to Sous Chef at Hotel Bel Air. During his 3 years at the Hotel Bel Air he became Banquet Chef.
He later went on to become Sous Chef at Mastros and Ocean Avenue Seafood. While at Ocean Avenue Seafood he was awarded a guest chef appearance at the Lake Arrowhead Resort and Spa. In 2009 Alejandro traveled to Cancun, Mexico to develop a new food concept for the Radisson Hotel. Recently, he worked for Thomas Keller in the new Beverly Hills Bouchon and Jose Andres at the Bazaar by Jose Andres in the SLS Hotel.
Now, at the Hook & Plow, Alejandro is excited to bring his passion, creativity, and love for food into this bustling Hermosa Beach hot spot.
Reserve your table now.
Please use the form to schedule your reservation with us. Thank you.