Hooked On a Feeling

Growing up on the Eastern Shore, backyard bonfire feasts and beachside picnics reigned supreme, with simple, old-school spreads and passed-down recipes that friends and families swapped. Potlucks and barbecues were uncomplicated yet expansive. No faking it, just really good food and fun.

This is what Nino Mancari remembers about summers growing up on the Eastern Shore. An executive chef with Common Ground Hospitality, which operates Ocean City’s Hooked—as well as other popular restaurants—he says, “Our goal is to distill those shared-memory feasts into menu entrees with ingredients that are sourced as locally as possible.”

This translates into acquiring boat-to-table seafood, grass-fed meats, fresh produce from Eastern Shore soil and the hearty bread and bountiful cakes that round out a homegrown menu. Nino partners with more than 30 family-owned vendors. “We support all forms of the local economy,” he says.

Opened in 2013, the handcrafted spirit at Hooked lives on—and now in an iteration that speaks to guests’ appetite for immersion in Chesapeake views and vibes, grounded in Nino’s vision for delivering the tastes locals celebrate across its menu.

A much-anticipated wood-fired grill is now an open-kitchen centerpiece—a “foundational evolution.” Now, Nino says, “Being able to showcase flavor from the most primal of cooking methods is what makes us shine.” The updated focal point of Hooked’s new open-kitchen is its Spanish-style grill—it’s a must-see.

It’s a story of everything old being new again, including house favorites like the cioppino, three lively bar areas and a growing wine and cocktail program.