Customers can further customize their order by picking a sauce, spice level, and extras like corn on the cob, potatoes, fries, boiled eggs, or sausage. The chain aims to create a New Orleans-like experience with common favorites like shrimp, lobster, crabs, clams, crawfish, and other seafood items. A lion’s share of the current and future units are franchises, with just a handful serving as company-owned. That broadens to a goal of opening 100 stores over the next two years.
![hook and real hook and real](https://i.ytimg.com/vi/TdOSQb5CJCU/maxresdefault.jpg)
The numbers are quite fluid as the full-service restaurant said it has 52 locations coming in 2020 across California, Colorado, Connecticut, Florida, Georgia, Illinois, Kansas, Maryland, Michigan, North Carolina, New Jersey, New York, Ohio, Pennsylvania, Rhode Island, Texas, Utah, and Virginia. “We built another one, and then another one and then it kind of exploded and we just started this path to opening a whole bunch every month,” adds Pamela Raskin, head of marketing. In 2018, it expanded to Staten Island, New York, ultimately leading to the company’s expansion throughout the East Coast and beyond. It started as a single unit in Lanham, Maryland. The seafood brand, founded in 2015 by CEO Tony Wang, is now up to 23 stores across 14 states. “As we see the sales progress, as well as other similar Cajun seafood boil concepts popping out everywhere across the nation, we really put our focus back on trying to expand this concept,” says Chane Lou, who works in business development.
![hook and real hook and real](https://cdn.doordash.com/media/restaurant/cover/Hook_and_Reel_Cajun_Seafood_Bluffton.png)
The restaurant is looking to extend the reach of its self-described lively dining experience from coast to coast in the next two years.
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The dishes are laid on paper and each table comes with a bucket for the discarded pieces. Hook and Reel, a Cajun seafood franchise chain based in Queens, New York, prides itself on showing customers that getting messy only adds to the fun.Ĭustomers, equipped with disposable gloves and bibs, are encouraged to dig into the food using their hands.