68: Malibu Boats Corvette Show off-V & Benetton's Superyacht

http://www.TheBoaters.TV EP 68 -- Initial up: The new Malibu Corvette Limited Edition Sport-V was unveiled last Thursday, November 15th, at the 2008 Malibu Boa...

D-Hooker: That's a Eccentric Name for a Restaurant - The Epoch Times (blog)

” Restaurant possessor Steve Bencomo laughed when he explained it. “There’s a kind of tool fishermen use when a hook is buried deep in a fish’s kisser to get it out. ” The restaurant’s red neon sign at Mile Marker 102 along U. S. 1 on the bay side in Key Largo, Florida, certainly arrests the eye. A Mahi Mahi in lustrous neon relief accentuates the logo. They specialize in locally caught fish. “We buy it fresh from fishermen in Key Largo. We get Mahi Mahi, yellowtail snapper and hog fish. We are the only unorthodox fish restaurant with a sports bar. We have an NFL package so get all the games, all the pro and all college games,” Steve said. There is a long fully equipped bar and complete tables. The wooden tables are unique. Gold stylized lettering with a golden fishhook is formed under the restaurant’s entitle from the K to the R. The lettering is perfect. It is what one would find on the transom of a classic wooden boat. The varnished table provided as much interest as mounted fish and beer logos everywhere the walls. A large mounted bull shark stood out over the bar. An American flag is hoisted on a deep sea fishing rod and reel. Utensils are served in a small white paper sack. While the restaurant has been in business in Key Largo for some time Steve Bencomo only took it over three months ago. It is all about bloke service and fresh fish. It’s a sports bar so we have baby back ribs, wings, burgers. We serve fish in sandwiches and on platters,” the new proprietor added. It is hard to find people with Steve’s zest and enthusiasm. His mother and father came to Miami from Cuba in 1961. Steve was born and raised in Miami. His forebear set up an industrial catering business. Steve worked in the family business that provides food for senior citizen centers, permit schools and some municipal facilities. “Since I was twenty years old I wanted to have a business like this. I’m moving permanently to Key Largo in two months. The restaurant question is in Steve’s blood. “My family owned Sundays on the Bay in Miami. We had Cuban restaurants. Their appetizers are all made from scratch as are their soups like conch and clam chowder and lobster bisque. Ceviche from the raw bar includes modern fish, shrimp and conch marinated in lime juice and garlic. There are baked oysters Rockefeller served a half-dozen on the half outside for $14. 99. Steamed mussels are $12. 99 and special peel and eat pink shrimp are served by weight, a pound for $19. 99. We chose calamari to start. Rondeles were sliced by aid and dusted with seasoned flour served with home made Chipotle sauce, $9. 99. Deep fried conch fritters come with Steve’s specific Caribbean dressing, $10. 99. There is locally caught lobster tail served baked with butter, parsley and... Dominant fish courses can be prepared to taste. Snapper, Mahi Mahi, yellow fin tuna and hog fish are filleted. A momentous, when available, is whole fried yellowtail snapper. Locally caught the whole fish is spiced and fried until breakable, $24. 99. Steve is justly proud of his kitchen and food storage areas. “Inspectors tell us we have the cleanest scullery in the Keys. We’re known for the coldest beer in the Keys. ” Steve showed off his keg cooler kept at 25 degrees F. “Beer goes out ice unhesitatingly,” he said. We chose a plate of D-Hooker’s baby back ribs. When Steve was asked for his secret he averred that the ribs are old-fogeyish cooked for.

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