What do you get when you combine a dash of cool coastal flair, a dollop of friendly and attentive customer service and a heaping helping of super fresh seafood? At Smyrna’s West Market Village near I-285, you’ll get Hook, Line & Schooner Coastal Tavern. Here, you’ll be instantly transported to a breezy beachside through the food, the experience and the laid-back vibe— the only thing that’s missing is the ocean views.

Launched in 2015, Hook, Line & Schooner celebrated its two-year anniversary earlier this year, and the restaurant has been receiving fresh seafood and produce daily since inception. That crisp natural flavor shines through in its menu, featuring a wide array of deep blue favorites such as mussels, calamari, lobster, fresh market fish and, of course, raw and charbroiled oysters — they sell about 700 of Maryland Bay Shores or New Jersey Blue Points each week.

We loved the Lobster Roll (made with a huge portion of chilled lobster meat, warm drawn butter, celery, green onion and mayo on a toasted bun), tender Grilled Snow Crab Legs (served up with grilled corn on the cob and savory roasted potatoes) and energizing Tuna Poke (a chunked version with Ahi, sesame-soy, avocado, cucumbers and a side of house-made crackers just perfect for sharing). We think you’ll love them too.

Although the pearl in the restaurant’s shell is its carefully-curated menu, you’ll also be swept away by the great daily food specials throughout the week from Monday to Thursday and an expansive bar program complete with a mouthwatering specialty cocktail list that is at once familiar and creative. They’ve even got a pretty healthy selection of canned beers in case you really want to channel that backside-in-a-beach-chair buoyancy.

Hook, Line & Schooner is part of the locally-owned LEAD Hospitality family of restaurants, which also includes the neighborhood bar and grill chain McCray’s Tavern, Roswell’s The Mill Kitchen & Bar and CosmoLava Club & Lounge Atlanta— one of the longest running nightlife destinations in town.

Photography by Erin Gray Cantrell


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