Fresh off celebrating its fifth anniversary in February, Hook and Plow in Hermosa Beach recently launched its spring menu with new dishes from brunch to dinner.
According to co-owner Brian Kelleher, the biggest dinner menu change from executive chef Matthew Ignacio is the addition of the bone-in pork chop, served with grits, gooseberry marmalade, English peas and house barbecue ricotta, and the 8-ounce prime filet mignon, served with wild mushrooms, bone marrow porto cream, tapenade, fingerling potatoes, Nasturtium leaves and flowers.
For lunch, Hook and Plow still offers its Bistro Lunch Board, but now they offer a choice of three items for $20, as well as the original two items for $15. The choices include three different half sandwiches, two salads, clam chowder or house fries. A new sandwich on the menu is a grilled cheese with a twist. The sandwich is made with smoked mozzarella, white cheddar, burrata and toasted sourdough, but with a twist of blueberry jam to add a touch of sweetness.
Hook and Plow also added more starters including a crab dip and portobello bites.
“We had taken off our panko crusted avocados, but by popular demand we put them back on,” Kelleher said. “We had people who were literally not happy with us for taken them off. The chef put them back on the spring menu.”
Kelleher said they also added hand-crafted rosemary or lavender lemonades, cocktail or virgin, a organic fried egg added to any dish, and new happy hour items like filet mignon tacos or tuna poke tostadas. Their happy hour takes place from 3 to 6 p.m., Monday through Friday.
Kelleher added they are looking to open a new location in Redondo Beach's Riviera Village later this summer.
Hook and Plow is located at 425 Pier Ave.
For more information, visit thehookandplow.com.