Offering an eclectic menu of globally inspired dishes centered around fish — hake, after all, is a white fish in the same vein as cod or haddock — the restaurant occupies a cozy space tucked between George’s at the Cove and The Steakhouse at Azul.
The newest brainchild of restaurateur Ricardo Dondisch, The Hake represents a dining concept inspired by Mexico City’s continental brasserie scene. The restaurant, Dondisch said, is intended to reflect the hyper-local feeling and tastes of the neighborhood.
Dondisch, who has opened several dining ventures in Mexico’s capital, collaborated with chefs Federico Rigoletti and Roberto Craig for the seasonally inspired menu.
Nearly everything, save for maybe a few varieties of exotic fish, is locally sourced, and Dondisch said the chefs are working closely with local growers. The menu will change somewhat frequently, but Dondisch assures patrons that if they don’t see their favorite dish, it — or something very much like it — can be re-created.
Though the menu features sumptuous main courses, the real creativity — both for the diners and the chefs — comes in the shareable plates and appetizers. Not to miss are the tuna tostada, the sea scallops with cucumber, citrus, chipotle and olive oil, or the fish and shrimp tacos.
The restaurant, barely two months open, has already gained a faithful following, the evidence of which can be seen on the cocktail menu. The bar has already crafted a tempting list of inspired drinks, like the Smoke & Honey (mezcal, Lillet Blanc, lemon and honey) and the Santa Paloma (reposado, St. Germain and grapefruit), but customers have their say, too. A section of the cocktail menu is devoted to “Guests’ Secret Formulas,” with such offerings as the Marilyn Margarita, the Serge Hendrick’s and Gaby D’s Canita.
The Hake is located at 1250 Prospect St. Suite B10. Happy hour is offered seven days a week from 3 to 7 p.m., with $4 bar bites, $2 off draft beer, $3 off cocktails and more. For more information, visit www.thehake.com.