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New American fare with a focus on seafood & local ingredients at this cozy eatery with open kitchen.
Address and Contact Information
Address: 769 Garfield Pkwy, Bethany Beach, DE 19930
Phone: (302) 829-1424
Website: https://www.offthehookbethany.com/
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Order and Reservations
Order: Order online
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Upscale Dining in Bethany Beach | OFF THE HOOK
We are an upscale coastal farm to table restaurant in Bethany Beach, DE. We use the freshest ingredients sourced from the local farms & watermen.
Off The Hook (@offthehookbethany) • Instagram photos and videos
3.1K+ followers · 547 following · 2321 posts · @offthehookbethany: “ Bethany Beach, DE Open Everyday! 11:30-9PM Happy Hour: 3-6PM”
Off The Hook – Bethany 769 Garfield Parkway
WE ARE AN UPSCALE COASTAL FARM TO TABLE RESTAURANT IN BETHANY BEACH, DE. WE USE THE FRESHEST INGREDIENTS SOURCED FROM THE LOCAL FARMS & WATERMEN. OUR MENU IS …
Reviews
Jordan bradford
My wife and I are here now for Christmas Eve dinner. The food was absolutely ridiculous. The swordfish is amazing! Easily top 3 best meals I’ve ever had. Service was quick and friendly. The mixed drinks were amazing and the small yet cool vibe of the restaurant is great. Absolutely will be coming back. I’d leave them 6 stars if I could.
… moreMike Coleman
Our meal was fun and very nice! The staff were exceptional, there was an accident when the staff were pushing some tables together at the bar (and some broken plates) in order to go out of their way to get us a table in the happy hour. The staff moved us to a table in the dining area but still gave us the happy hour specials! David was our server and he was fantastic! And someone bought us a first round of beers!
… moreIsabelle Heston
Our family cannot get over how fantastic the food is here. By far the best fish & chips, calamari, and cosmos we’ve ever had and easily the best restaurant in Bethany! This place deserves all the praise and we will definitely be back!
… moreZzzaqwerty Le
Food was ok, calamari was a lil unique, they added rings of fried chili ️ made it spicy which i love, the crab cakes were lil mushy, came from Maryland . Desert was made there, super sweet, I couldn’t finish it, just ate the ice cream . Server was very nice and helpful.
… moreLorena Streb
Our party of 5 arrived at 8:30pm on a weeknight without a reservation. The restaurant’s Google site states the restaurant is open until 10pm. The ambiguous lettering on the door lists the hours as being “11:30am ~ pm”
The host did not tell us that service shut down at 9pm, which probably should have been disclosed as we were led to our table. The restaurant is very brightly lit, perhaps to showcase the Chihouly like hanging lamps, but it unfortunately looks like a cafeteria. However, the prices are anything but…
The 2 page menu is fairly limited, one page lists drinks and the other one is food. We started with a bottle of wine, an order of Boom Boom Shrimp ($16) and Kung Pao Calamari ($15) to share. Judy, our server, apologized for rushing us, but said orders needed to be in by the last call at 8:45pm. A few minutes after she took our orders we requested she put in for a 2nd bottle of wine—it all felt very hasty.
I ordered the Cioppino ($42) which although tasty did not justify its price, especially given the meager amount of protein it contained—which would have been better priced at $24. My husband had the Pan Seared Scallops ($34.) Our table companions had the Smith Island Stuffed Fluke ($36) and the Seared Tuna Tataki Salad ($18.) For the vegetarian, it was a Caesar Salad ($11) with sides of Creamed Spinach ($9) and Truffle Mac and Cheese ($10.) Both those sides arrived cold and needed to be sent back.
Desserts were outstanding. We consumed every bit of an excellent Key Lime Pie and the Peach Cobbler topped with vanilla ice cream. By the time we ordered dessert we were the last diners in the restaurant.
The food was good, and exemplifies the buzzwords used in their marketing: “upscale,” “farm to table.” However it should be less about being “passion driven” and more “attention to detail.” What could have been an elevated dining experience was marred by feeling rushed due to the lack of clarity over service hours. Since it takes less than a minute for an establishment to update the hours on their Google site, there’s no excuse.
… moreThe host did not tell us that service shut down at 9pm, which probably should have been disclosed as we were led to our table. The restaurant is very brightly lit, perhaps to showcase the Chihouly like hanging lamps, but it unfortunately looks like a cafeteria. However, the prices are anything but…
The 2 page menu is fairly limited, one page lists drinks and the other one is food. We started with a bottle of wine, an order of Boom Boom Shrimp ($16) and Kung Pao Calamari ($15) to share. Judy, our server, apologized for rushing us, but said orders needed to be in by the last call at 8:45pm. A few minutes after she took our orders we requested she put in for a 2nd bottle of wine—it all felt very hasty.
I ordered the Cioppino ($42) which although tasty did not justify its price, especially given the meager amount of protein it contained—which would have been better priced at $24. My husband had the Pan Seared Scallops ($34.) Our table companions had the Smith Island Stuffed Fluke ($36) and the Seared Tuna Tataki Salad ($18.) For the vegetarian, it was a Caesar Salad ($11) with sides of Creamed Spinach ($9) and Truffle Mac and Cheese ($10.) Both those sides arrived cold and needed to be sent back.
Desserts were outstanding. We consumed every bit of an excellent Key Lime Pie and the Peach Cobbler topped with vanilla ice cream. By the time we ordered dessert we were the last diners in the restaurant.
The food was good, and exemplifies the buzzwords used in their marketing: “upscale,” “farm to table.” However it should be less about being “passion driven” and more “attention to detail.” What could have been an elevated dining experience was marred by feeling rushed due to the lack of clarity over service hours. Since it takes less than a minute for an establishment to update the hours on their Google site, there’s no excuse.
Brian Muller
We really enjoyed dinner for my mom’s Birthday on a January Saturday night and I must say, everything was absolutely perfect. Our dinners were amazing, (Swordfish, Salmon, Surf and Turf, Ahi Tuna and Kids chicken fingers) perfect size portions, and came out nice and hot. I rate their cream of crab soup the best in the area. We ordered a mix of cocktails and they make by far the best smoked old fashioned cocktail. Our server was excellent and made sure everything was great. We’ve always really liked Off the Hook but this dinner really made them stand out and I think they are the best in the area!! Their prices are also very reasonable for the high quality of food / drinks and their excellent service. A+++. Thanks to the Off the Hook staff for a wonderful experience.
… moreClaflin Hall
Judy was our server and she was excellent! Tough call as to whether the food or the service was better and the food was phenomenal. We had the Band Bang shrimp- -let’s be clear these are not popcorn ship but honest to goodness real “prawn sized “ shrimp. Also had the Smith Island Stuffed Fluke- think tender whitefish wrapped around a A-1 Crab cake- JoJo had the Cobb salad(she’s allergic to seafood) noteworthy presentation (see pic)tMinced Egg, shredded cheddar, an entire Avocado sliced- grilled chicken and bacon….Let’s just say the bacon in the salad was definitely farm to table bacon – basically call Fatback- and farm fresh Cherry tomatoes- all arranged over a bed of fresh field greens and spinach. If you can get in- you’d be crazy not to stop by!
… moreJed Gamber
Amazing meal with my family. Can’t say enough good things about John who waited on us. He did a fantastic job and elevated the experience with how he interacted with my two kids. The food was spectacular. Shrimp spaghetti was awesome and the vodka sauce is next-level good. As was the pan-seared mussels my wife ordered. My kids are always tough to please but both of them finished their meals as well. Great spot for a sit down dinner with a family and we will be back!
… moreLaura Riese
Waiter David and chef Cohen allowed me to have a lovely meal turning blackened swordfish and garlic collard greens into plain swordfish and broccoli no garlic (food allergies). Thanks for a great experience!
… moreJacquie D
Our first time and it was absolutely wonderful. We were in town for my birthday celebrating.
Judy was our server and was great at suggestions.
We started with the crab and corn soup! Get this if you love cream of crab, the sweetness from the corn complemented it beautifully. I had the tuna tataki and it was just what I wanted. Rare and full of flavor from the sauce.
For dinner:
We had the surf and Turf with delicious filet and perfectly cooked scallops. I had the stuffed fish with burre blanc sauce and wanted to lick the plate.
The mashed potato’s were some of the best I have ever had!!
We finished with cinnamon bread pudding and it was a perfect way to end the meal.
We will definitely come back!!!
… moreJudy was our server and was great at suggestions.
We started with the crab and corn soup! Get this if you love cream of crab, the sweetness from the corn complemented it beautifully. I had the tuna tataki and it was just what I wanted. Rare and full of flavor from the sauce.
For dinner:
We had the surf and Turf with delicious filet and perfectly cooked scallops. I had the stuffed fish with burre blanc sauce and wanted to lick the plate.
The mashed potato’s were some of the best I have ever had!!
We finished with cinnamon bread pudding and it was a perfect way to end the meal.
We will definitely come back!!!