Off The Hook Raw Bar & Grill

Chef Iglent Feizulla draws on 25 years of experience to prepare seasonal seafood paired with craft ales and wine. The dining room offers intimate, candlelit tables, though some spots can feel a bit dark. Alongside the fish and chips and grilled octopus, the menu features a popular shrimp mofongo. Service from the hosts and servers is consistently described as highly attentive. However, the raw bar experience can vary; visitors report uneven oyster shucking that occasionally leaves grit or spills the liquor, despite the draw of happy hour specials.