Elite Weeks At The Hake

Love this place so much!!!
They offered great selections for the event, and I totally appreciate what they had done for Unilocal community.
The appetizer was so refreshing. Lime/​lemon with the fish salad! OMG!!! Great start Hake! My overall experience here was wonderful. My plus one was totally happy for the night. We just enjoyed what Hake had offered for us!!! Love it!
Sorry for posting this so late. This review had always on my draft, and I didn’t click «post.» Oops.

mmm… i didn’t even know this place existed. and thanks you Unilocal I now have a new spot in LJ!
I chose to attend Elite Week (s) at the Hake on the final night…
i trolled everyone’s reviews and pics to decide what i was going to order (i didn’t really even need the menu by the time i arrived)…
6:30 arrival… sat at the bar for a couple of HH drinks… wanted to experience the restaurant outside of our Unilocal event.
had the PJ cup & one hot cucumber! …2 completely different cocktails and both were amazing! …must say the PJ cup was my fav though
7;00 reservation. we moved to our seats. seated along side the famous Melanio, David & Heather… Alisa & todd were on our other side. it was a Unilocaler party between our tables!
so what did we order?
hubby had the two-​twelve cocktail… i sipped it. yum!
i had the grand 5 masts… super yum (pj cup is still my fav)
food
hamachi tiraditos – amazing and melt in your mouth delish
olive oil poached albacore– something i’ve never had and i can’t wait to try it again! one of the yummiest fish ever
shaved rib eye. flavorful and delish!!!
oh yes… took a bite of the octopus from melanio… so flavorful!
love these date nights with hubby!
thank you Brad, Unilocal and Hake! we had a fabulous night

A lot of adjectives could describe Hake, like amazing, awesome, delicious, fantastic, epic, stellar… and the list goes on.
I was impressed right from the phone call to set up my reservations.
First let me say, THANK YOU to the entire staff at Hake, to Brad B, and Unilocal for yet another amazing evening out.
Once we arrived at Hake we were treated with care by our hostess who also ended up being our server.
The menu offered up a good selection of foods. We tried the roasted octopus– count me a fan! The smoked paprika was mouthwatering with the octopus. Due to the smoke flavor, and texture of the octopus this has been some of the tastiest octopus that I have ever had. And I am picky about my octopus since I grew up with commercial fishermen who would bring home octopus fresh and create amazing dishes.
The Shrimp Fideo was also delicious and robust with taste. I also gave the avocado fries and try and was equally impressed.
I love the drink menu! Offering up a good variety of wines. I tried to Signature Cocktail– One Hot Cucumber. YUMMY! The jalapeño did not over power the cocktail.
On the night that we were here, there also happened to be a tequila event that I had seen on Unilocal.Where you could purchase a ticket for the event to sample some tequilas. I was sorry to have missed out on this and will have to keep checking back for an event like this again.
The seating was inside or outside. We choose right in between. There were tables for larger groups and smaller tables for two. Either way this is a cozy place with simply delicious foods.
Again, a sincere Thank You for opening my eyes to this place and the menu. I plan to return and have been telling everyone about the awesome menu.

I must start my review with a huge THANK YOU to the owner (s), management and entire staff of Hake for graciously inviting us few lucky Unilocalers for a lovely dinner at your beautiful restaurant.
I been Unilocaling for nearly eight years now and have been to more than my share of Unilocal parties to enjoy great company as we noshed on memorable meals. I only mention this because my meal at Hake ranks up there as one of my top five memorable meals.
My husband and I lucked out with mid-​week reservations and when we arrived, we had the option to sit at the same table with my friend and her brother/+1. Ordering a cocktail was easy and our server was very thorough in explaining the food options to our group. We started off with the crudo, it was my favorite meal of the evening. We then enjoyed the shaved ribeye tacos that came out on a sizzling hot plate with grilled onions and Shishito peppers… yummy!
We also opted for the shrimp with what looked like it was served on bed of pasta. I was getting full, so I didn’t eat much of it. We also added the crispy brussel sprouts and deep fried avocado, I ate a little bit of this and both were tasty where I’d order it again.
Fortunately, our complimentary meal also included our choice from their selection of desserts. As much as I was full, I still have room for dessert most of the time, lol. For us, we enjoyed the chocolate hazelnut cake served with a creamy vanilla bean ice cream and topped with dried Goji berries. My cousin introduced me to Goji berries years ago, it’s a healthy snack and I totally forgot about this chewy piece of berry goodness until I saw it appear on this particular plate… so yeah, that makes my dessert somewhat healthy, right? ;)
Many thanks again to Hake for the lovely dinner when I could have probably just stayed home and cooked a boring dinner for my husband and I. Instead, you added the happy in our mid-​week hump day by providing such a wonderful meal for us. For that, we hope to return many more times with friends in tow.
P. S. Thank you too, Brad for this awesome opportunity to Unilocal about a place that more people should know about if they don’t already. Y’know we love you always & foreverrrrr.

We have been mispronouncing the name of this restaurant for so long, even when we recently encountered The Hake at the San Diego Junior League Food and Wine Festival. Why, oh why, can’t we get it through our thick skulls that it’s pronounced HAKE not Ha-​Kay?! Are we so pretentious?!
Well, thanks to the amazing complimentary dining experience at The Unilocal Elite Weeks at the Hake, we can all finally put that misconception to rest… because after eating all that great food, there’s no way now that we will forget the name of this La Jolla restaurant.
Last week, my Hake companion and I enjoyed three small plates, drinks and a stellar dessert. We got:
1) Roasted octopus (served costa brava style with potatoes underneath with a flavorful spice mixture)
2) Shaved rib eye (served with tortillas and accompaniments to make your own street tacos), so juicy despite being sliced wafer thin and had nice crispy edges
3) Tuna chicarrones — we were really curious about this spin on the traditional Mexican food normally made with pork rinds. Instead they used the fatty tuna belly for this This was also served with tortillas.
4) Key lime semifreddo — oh my gosh, this was absolutely a perfect, refreshing dessert with such fresh fruit flavor! The texture was almost like a cheesecake and the cookie crust on the bottom was great. The not-​too-​sour Meyer lemon ice cream was amazing on the side. LOVED this!
The wine list was pretty awesome, including premium wines for $ 28(!) a glass. We opted for a Chilean red wine — the Terra Noble Gran Reserve Carmenere — which was just so smooth with its velvet mouthfeel! For my drink, I got the PJ Cup (gosh, how could I resist with that name?) which was a take on the classic English Pimm’s Cup, but had a slightly spicy ancho kick!
Our server Garyt was terrific and knew the dishes well. I loved that he offered to bring out some of their exclusive housemade sauces that complimented our street tacos. I didn’t realize they were going to be so spicy though!
Thank you to The Hake for the generous and true dinner experience and to Unilocal San Diego’s Brad B and Sandra M for organizing this terrific event.

Prepare to experience a paradigm shift, because The Hake will challenge everything you think you know about Mexican food. They are not serving your run of the mill Tex-​mex-​mess. Imagine every ingredient thoughtfully transformed into the best form of itself, then you would be thinking about The Hake.
There are many good restaurants on/​around Prospect– George’s, Eddy V’s, and of course Whisknladle and the newest, Catania just to name a few. How did I miss this little gem?! My expectations were blown out of the water as I sampled dish after dish of amazing food.
My +1 and I started with the Buratta and quickly realized what we were in for. A simple plate of frisee, grilled mushrooms, tapenade, roasted cherry tomatoes and mozzarella was anything but understated. Each item, each ingredient was selected and prepared with care and treated with the upmost respect, the result was an amazing dish and a fabulous starter. Next came the Shaved Rib Eye and the Grilled Octopus, and we couldn’t believe all the flavors the chef was able to coax out. The octopus was presented beautifully, perfectly cooked and had a similar texture to the potatoes they were served with. The Rib Eye was so flavorful, and whoever thought to pair this dish with shishito peppers was a genius, and the fresh corn tortillas just pulled it all together. We also ordered some avocado fries and also really enjoyed those.
The icing on the cake was the cake; yes, the dessert takes the cake. No, it wasn’t a cake, it was a pie. Actually it wasn’t a pie, it was a Key Lime Semifreddo, and it wasn’t semi amazing, it was all amazing. This was… one of my favorite desserts I’ve ever had.
At the end of the evening my +1 and I were so moved by the meal we asked to speak to the chef so we can give him/​her our compliments. Todd was super cool and joined us at the table to chat about the menu. It turns out he is a fellow East Coaster and Johns Hopkins alumni. (Go Blue Jays!) My +1 wanted a restaurant to send her visiting brother and family, and I think she found just the place!
Thank you The Hake, for such generous offering of your amazing cuisine. I’m sold and forever yours. And to my homeboy Brad B, you know what it is; you are the best!; thanks for helping me discover yet another amazing place to dine in our amazing city!

Five stars all the way to the moon and back.
Hake like jake? Or is it because it’s Mexican inspired it’ll be ha-​keh? I had no idea and I had to actually google how to pronounce it, it’s just like jake.
The place was located in downtown LJ, right next to George’s. It’s not that hard to miss but parking will suck since its LJ. There’s a girl standing at the front to greet you and then is actually below sidewalk level. The place is beautifully decorated and pretty empty when we came in at 6:30.
I love these type of events because it feels natural, like this is what it’ll be when I come in here to eat the next time. The food and service and drinks will be the same. With that said, my friend didn’t want to order a drink in the drink menu and ask if the bartender can surprise him with something with whiskey. The bartender came and ask him for more information and came back 10 minutes later with a beautiful looking drink. What was it? It was a New York Sour with egg whites as the foam and he drizzled a dry red wine for the purple color. It was so good and I don’t even like whiskey! The bartender also recommended some other restaurants we can go to get that in downtown area. Now that’s a great bartender! I got the Mandarin Mule and it was the BEST mule I had (not including the ones I make) in a restaurant. I would come back and do their HH and drink mules all day long.
Now on to the chefs highlight… We ordered the grilled octopus, shaved rib eye, tuna tiradito and an extra dish– shrimp tacos. And non of them disappointed! Even the rib eye at a fish place was delicious! I love the shishito peppers and you make it into a taco. Now that’s how you should eat a shishito pepper with some beef and make it in a taco. The tuna tiradito was seared beautifully and had great flavors. The grilled octopus didn’t look too appetizing because of the presentation and the red lining around it but once you take a bite of the octopus… Heaven. The best dish of the night (and we’re glad we paid extra for it) was the shrimp tacos. Generous and I mean generous portions of the shrimp. About 2 tacos and 8 shrimps breaded in a tempura like breading, was very light and you can taste the shrimp. It was the best thing from all the other good things.
I never heard of The Hake and now that I had a sampling, I will definitely come back! Especially for their shrimp tacos which is 20 percent off at HH.
B-​rad you have done it again, I don’t know how you out beat yourself every single time. It must be hard living up to your past events, but this was a gr-​Rad event. I Heart Brad. You seriously make other CM look bad… Unilocal give him a damn raise already… Or a promotion to Community Executive.

Voila! The Chef uses only a few thin slices of the jalapeño from the milder end, away from the seeds, in our appetizer. That’s the secret to the delicate flavor of the jalapeños that accented our Yellowtail without overpowering it. This appetizer is called Hamachi Tiradito, and it was fresh and light, with miso, jalapeño, and garlic accenting the yellowtail. This was my favorite taste of the wonderful evening that we had at the YEE at The Hake on Prospect in La Jolla.
The Artisan Cheesecake was my 2^nd favorite item at The Hake. It’s very unique and not too sweet. It’s made in house with Goat cheese & Gorgonzola, pecans, honey, and a little rosemary, and it’s nicely complimented by fruit. It’s FANTASTIC, and I’d love to take a piece home and have it for breakfast!
Drinks are strong, and I was buzzing after the Tijuana Side with gin, bitters, agavero, mint and lime. Smart move to make the drinks strong, because then I’m too happy to resist ordering a second drink! I enjoyed a New Zealand Sauvignon Blanc.
We also tried the Shaved Rib Eye that everyone was raving about. Good stuff, but I preferred the lighter yellowtail appetizer (Hamachi Tiradito).
The Roasted Octopus had a smoked paprika, a spice which I’m fond of, and a spicy aioli. Vin loved the octopus, but I gotta confess I just wanted to lick the beautiful red smoked paprika out of the bowl, it was that kissable. (-;
It delighted me when the friendly manager, Dan, took the time to chat with us, because I loved learning more about the food and the Chefs. The Hake is part of a restaurant group that has 5 successful restaurants in Mexico City. The Hake is committed to using excellent quality local and sustainable ingredients. Dan and our server answered our curious questions about how our food was prepared.
You’ll find The Hake Kitchen and Bar downstairs, next to George’s, on Prospect. And if you come for happy hour, maybe we’ll meet you sitting at the bar. I also plan to return for dinner and try the Grilled Swordfish on the dinner menu.
Muchas gracias to the owners and staff of The Hake and to Brad B and Unilocal for the opportunity to attend the Unilocal Elite Week at The Hake! We had an amazing experience.

Seriously Hake? SERIOUSLY?! How can you be so good?
From the moment we walked in, to the moment we walked out, all we could say was «WOW». We started off with some drinks, which came out right away. I ordered the One Hot Cucumber which was, no joke, a drink that has literally all of my favorite drink ingredients in it. Tequila? Check. Jalapeño? Check. Cucumber? Check. Chili powder rim? Check. Ice? Ok, ice isn’t one of my favorite things, but you get the idea. This drink was so good I could have 100 of them. But then I would probably die of alcohol poisoning. At least it would be a happy death though, right?
Well, that got out of hand quickly…
Anywho… We decided on our three choices and the first item was out within 5 minutes. It was the Hamachi Tiradito. Anyone that has had this dish knows it’s almost indescribable it’s so good. And anyone that hasn’t, is sorely missing out and should go get it ASAP. The fish is like butter laid out in perfectly cut strips, pink and glistening. The jalapenos add the perfect flavor, without overpowering the fish, and the touch of garlic finishes it off. We thought it couldn’t get any better than this and our Tuna Chicharron arrived.
The Tuna Chicharron is flash fried tuna that mimics the preparation and consistency of pork chicharron. It comes with handmade corn tortillas and this amazing, creamy avocado sauce. We gobbled it up just in time for our shaved rib-​eye to arrive. The rib-​eye is shaved super thin and served up fajita style in a hot pan with Shishito peppers and grilled onions. The pieces of meat are surprisingly moist despite being cut so thin and being cooked basically all the way through and they have this amazing crunch on the ends that just can’t be beat. Add that to the handmade tortillas, the avocado sauce, the jalapeño sauce, the grilled onions and the Shishito peppers and you have yourself one amazing little taco! I might just order that as my main dish the next time we come in (although the Steak Frites looked bomb as well)!
On top of the amazing food, the service was just spectacular. Our waitress was very attentive and everything was quick, but definitely not rushed. The general manager came by a couple of times to thank us and check in on our meals which I thought was a great touch. And it wasn’t just because we were there for the Unilocal event, either. He was checking in with and talking to each and every table, spending time with each customer and genuinely showing an interest in their experience.
I am so thankful I was able to be a part of this event because it exposed me to an amazing restaurant that I maybe would have never ventured out to on my own. This will most definitely be added to our list of favorite restaurants and one we will absolutely be returning to on a regular basis.
Thank you Brad and everyone at The Hake for an incredible event!

Imagine dining in a world-​class restaurant in the best area of Mexico City, one of fourteen restaurants owned and operated by the successful Operadora Bajo de la Tintorera S.A. de C.V.
Then imagine that restaurant magically appearing in the village area of beautiful La Jolla, with a delightful tasting menu just for you!
The Elite Weeks at The Hake was a fabulous opportunity to try some of the best food you will experience in San Diego County. I was lucky enough to accompany my Elite wife, Mel J. to the opening week of Elite Weeks last evening as a +1. What a great experience!
We were promptly seated at a beautiful inside table (the Hake has a patio, too) and offered a glass of their own Lime/​Citrus/​Cucumber water, which was delicious and refreshing. So as not to repeat myself, let me be clear… everything here is home made with wonder, fresh ingredients.
We ordered two signature cocktails to begin the evening. Mel had the Tijuana Side ($ 11), a tart concoction with gin, lime juice, mint, agavero, and angostura bitters. I had a sip of this and it was delightful. I ordered the Grand 5 Masts ($ 14), which had won the Grand Marnier’s Grand Masters Competition. I can see why. This was one of the best cocktails I had ever had (I’ve had a few), with Malahat spiced rum, Malahat ginger rum, Grand Mariier, and a spash of lime juice. It is a strong drink, full of flavor. Just one was enough to send me to a happy place!
To dine, we ordered the Hamachi Tiradito ($ 18) from the Raw Bar, which was lovingly made from thinly-​sliced, fresh Yellowtail, with miso, jalapeño, and tiny garlic chips. This was very light but full of flavor. We devoured that right away.
Our second dish (my favorite) was the Roasted Octopus ($ 16) with cubed potatoes, spicy aioli, and a light dusting of smoked paprika. The octopus was exceptionally tender and delicate, which paired nicely with the firm potatoes. I could eat this all day!
Our final shared item was the Shaved Rib Eye ($ 16), which was excellent, although after eating two separate seafood dishes, seemed a little out of place. It was wonderful nevertheless, served fajitas style, with grilled onions and sauteed shishito peppers. This came with mini-​tortillas and a little guacamole. The little tortillas were soft and just perfect for holding a couple of bites of the rib eye.
It was apparent that the staff and management were delighted to have Unilocal Elites visit them. The manager, Dan, came over to chat, and I asked about how The Hake was doing here in the USA. This La Jolla location is the first and only restaurant outside of Mexico City that’s a part of Operadora Bajo de la Tintorera. They have been open for about two years in the US, and maintain a special open seating policy for locals. What a great idea! No more waiting in long lines to be seated (unless you are a tourist!). The Hake also offers great happy-​hour deals between 4 – 7 every day, with beers only $ 5 and discounts off wine, shared plates, and snacks.
Many thanks to Brad B., our fabulous Unilocal San Diego Community Manager, for arranging this perfect evening for us! And of course, thanks to the staff and management of The Hake. We will definitely be back to dine on our own dime soon!

Sky colored grey
Chill wind blows from the dark sea
Rain is on the way.
There was a chill in the air. A storm was coming. Inside we were warmed by our welcome. I’m quite use to the cursory southern California greetings. This place is different. I met the hostess, bus boy, executive chef, assistant manager, general manager, and the owner. Each had a sincere warmth to them you could see radiating as they were attending to the regulars. The attention to detail in the furnishings, spotlessness, and plating was excellent. Service was as good as it gets.
Shaved ribeye had a mouth watering aroma from the charred beef and onions. The beef was tender, juicy, and had a delicious flavor. I made my own tacos with the corn tortillas that came with this dish. Good light corn flavors from the tortilla combined with the awesome ribeye to make a really tasty taco. I was tempted to order another plate but there was dessert to consider. Lemon gelato had a light fresh fruit flavor and a sharp lemon tang. Excellent. Vanilla ice cream was rich, creamy, with a strong vanilla flavor. Excellent.
Beach is blocks away. Perfect opportunity to have a romantic moment before the setting sun.
Thanks Brad and everyone at The Hake for the amazing dining experience. :-)

I enjoyed how this particular Unilocal Elite Event was spaced out over several weeks. It allowed for an intimate date night with the wifey. And this was the perfect spot! Situated in the Prospect area of La Jolla, this is a great place for a nice little romantic rendezvous.
We arrived a bit before our reservation, but since we appeared to beat the rush we were seated immediately. The first thing that stood out to me was that the entire staff was very friendly and really had their act together. We were constantly being checked on and always greeted with a smile. But it was all very genuine. Not over the top and not fake at all. Major bonus points for that.
As for the food, here’s what stood out to me…
Mandarin Mule — their take on a mule with a citrus twist. It was like an alcoholic ginger ale with a hint of citrus. This was delicious!
Roasted Octopus — I’ve never had octopus prepared this way. It was crunchy on the outside and actually bordering on tender on the inside. Combine that with the potatoes and that red sauce… man…that sauce! Just awesome!
Shaved Rib Eye — this was the hit of the meal for me. The rib eye was thinly sliced and cooked to perfection. The caramelized onions and peppers complimented the meat perfectly. I piled all of that on a few nice warm tortillas, topped it off with their guacamole and salsa verde and I was in taco heaven.
We ran into a few other Elites as the night wore on and they seemed just as happy with the food and service as we were. Another great event Brad and Sandra!

This was one of the most fun dinners I’ve had and that’s taking into account I got STOOD UP. By my plus 1. So how does this event get 5 stars regardless. Well you must read on then.
Hake Kitchen and Bar is located below George’s and next to Donovan’s Steak House (did you KNOW Donovan’s took over The Steakhouse at Azul??!).
NOTE: Hake is pronounced like Cake and Jake. Not like Hah-​keh (the way I’ve been saying it the last two years or so).
You walk down a short flight of stairs to get to Hake’s hostess stand where a nice girl (Ana?) was ready to check you in. The restaurant is has an open feel to it and there are two outdoor patios (make sure you check out their new side patio). Both patios have heaters for those cooler evenings in La Jolla.
Max, the server, was prompt and quick to bring out house infused cucumber/​mint water.
We ordered (well, more so I ordered):
Terranoble «Gran Reserva», Carmenere, Chile 2012
I had asked for a glass of red with light tanins and a softer finish. I know this sounds crazy but this Chilean wine was THE BEST WINE I’ve had in ages. I knew it was magic at first sip. This was the softest most beautiful wine.
Did you know they can sell you their bottles of wine at prices cheaper than most places? I didn’t know that until Dan, the GM, graciously brought it to my attention. I bought a bottle of this amazing wine at the end of the night ($ 16.20 after tax!!) .
Sea Scallop Tiradito $ 17
Tiradito is a Peruvian dish with Japanese influence. According to wiki, «tiradito differs from ceviche in two ways: tiradito is sliced while ceviche is cubed». That explanation clarified this dish to me.
Look at the shimmering beauty of this Picasso of a presentation of the sea scallop (see pic). You can see the sea salt sprinkled on top of this piece (which made this one piece a tad bit salty for me). The rest of the slices tasted sublime especially with the baby micro greens.
Roasted Octopus $ 16
I made a mistake with this dish as I thought it would simply be roasted octopus and nothing more. The dish came out in a large bowl painted with perhaps the spicy aioli? The potatoes tasted crispy on the outside but fluffy on the inside. The chunks of octopus were nice but I preferred the non-​tentacles parts as they were more meaty and tender.
I was so caught up with the food and wine that I totally forgot that I was eating alone on this beautiful patio. I immediately started to feel at ease. Dan, the GM, and Joan (pronounced Joe-​anh), the bartender, were to thank for that.
GRAND 5 MASTS $ 14
The drink that won Joan the Grand Marnier Grand Master’s Competition. This drink had a nice balance of sweetness to alcohol. And look at the bundles of mint he put in the drink!
Shaved Rib Eye $ 16
The aroma from the sizzling slices of thin rib eye was seriously palpable. Is that even possible. The order comes with about 5 little corn tortillas that are served steamy warm in the aluminum foil. I would bundle everything together and THEN slide the corn tortilla in the fajita plate to absorb some of the rib eye fat drippings. I know — sounds kinda gross but don’t judge me until you’ve tried it. This might be one of the nicest corn tortilla tacos I’ve ever had.
ARTISAN CHEESECAKE
I have a fear of any cheeses that smell like funk. The consistency of the cheesecake was nice and I loved that fig jam.
The atmosphere here at Hake Kitchen and Bar is relaxed yet sophisticated. Dan, as personable is he is, would go to the kitchen and bring out dishes to customers. Joan would make drinks and personally deliver them to the tables. Small touches like that go a long way. I thought the price point of the dishes were about par to the 92 037 district. I would come back with friends to share a few appetizers and drinks.
Actually, you know what, I can come back on my own because I think I just found that elusive restaurant that makes you feel that comfortable to eat & have a drink sans your posse. Boom.

Ahhhh, this is the cutest place ever!
Our reservation was at 6PM and luckily I work pretty close by so we got there around 5:30 and parking was a bit of a challenge. We circled a few times until we finally found one by Puesto! I was getting nervous that we might be late, but we got there about 15 minutes early, thank goodness. We were greeted by the hostess at the top of the stairs and had the option of sitting where ever we’d like. We went for the center. It was super intimate since we had beaten the dinner rush. The décor is so freaking cute. Very chic.
We were able to order three small plates to share (you would select between the items in the Snacks, Raw Bar, and For the Table columns), One drink per person (pretty much anything from the craft beer, specialty cocktails, and wine by the glass was game!), and a dessert to share at the end. This was what we went with:
*Mandarin Mule– BEST. MULE. EVER. (that’s all I have to say about that)
*Ceviche– an explosion of lime flavor, this is what I’m talkin’ bout! I’m all about that kick!
*Hamachi Tiraditos– if you like tuna tartare, you’ll like this one too
*Roasted Octopus– This dish was unbelievable. My favorite of the night. YOU HAVE TO GET THIS!!!
*Shaved Rib eye– we ordered this extra plate because, well. we’re carnivores! Haha! This was also really good. It came out like a DIY tacos/​fajita. The meat was really yummy!
*Key Lime Semifredo– Holy Toledo! We started with a lime explosion and ended with one. Just how I like it! If you love lemon curd or just a huge fan of Lemons and Limes, this is it. Get it!
Our waitress, Melissa was amazing! She checked in on us often and answered any and all questions without hesitation. The entire staff was so friendly and all had huge smiles on their faces. The GM, Daniel came by to check in on us a couple times as well. He even charged us the price of the Ceviche for the Shaved Rib Eye. We were blown away!!! Thank you so much, Hake for your incredible generosity! Don’t be surprised if we drop it for a Mule… or 4!
And of course, we can’t forget to Thank the best CM ever, Brad!!! We would have never known about this place if it weren’t for all your hard work setting this up with Hake! Thank you, Sir!!!

My first time at The Hake and I was fortunate enough for it to be a Unilocal Elite event. The Hake is located right in the heart of La Jolla among several other noteworthy restaurants so they are in good company. Parking can be somewhat of a challenge down here in La Jolla but there is valet right in front of the restaurant. Can’t get more convenient than that. If you do park elsewhere, almost all of it is paid parking so you might as well use the valet parking. If you’re going to dinner down here in La Jolla, you’re already splurging a bit so go all the way and valet.
Unlike the other restaurants in the area, this one is below street level. There is good signage so you won’t miss it. As you walk down the steps, you see it has sort of an older feeling to it with the hexagonal white tiles, wooden chair and wood floors inside and white marble table tops. Quite elegant. We were greeted immediately by a very friendly hostess who showed up our table and briefly explained how the Unilocal dinner was going to work.
Almost immediately someone came to the table and began pouring cucumber water. I will say the water was fresh and cold, but the cucumber taste was a bit overwhelming and I would have preferred just plain water. Then our server came and again, explained how the evening would work and what our choices were from the menu. It’s predominantly seafood and so many great selections. To our surprise an alcoholic beverage was part of the dinner and they served many specialty cocktails and great local draft beers of which we each had one.
We started with the Ceviche that came in a large bowl with two giant chips. The seafood was perfectly marinaded and the flavor was smooth and delicious. If you are a fan of Ceviche, you must try it here because I don’t think I’ve had better and that included dining down in Mexico. For the next dish we tried the Rosarito Shrimp Tacos. They were breaded cooked shrimp covered in a chipotle mayo served on lettuce and corn tortillas. The shrimp are quite large and two on a tortilla was more than enough. Great spice and again, a flavor that is so amazing. The shrimp tacos went perfect with my Stone IPA. The third dish we went with some meat and had the shaved rib eye that was served sauteed with peppers and onions and came with a side of guacamole and hot corn tortillas. We made mini tacos with the shaved rib eye and the meat was so tender and had a great spicy kick to it.
We went off the Unilocal menu and decided to try the Grilled Octopus with angel hair past and squid ink cooked in a chili oil. I’ve had octopus before but never grilled. Interesting it had a very creamy taste to it and we were told that was actually the squid dye that contributes to it. The octopus was very tender and not chewy like I’ve had at other places. The pasta was very fresh and the chili oil gave it just the right amount of spice! I probably never would have tried this but now I would definitely have it again.
Lastly, as part of the Unilocal menu, we had the desert. With so many great choices, we went with the Key Lime Pie. Again, I don’t think I’ve had better. It was just the right amount of tartness with sweetness. The crust was pretty solid which gave a nice crunch to each bite. I hope they sell this to-​go because I think I might go back sometime just to pick up a slice of their Key Lime Pie to take home.
Overall, fantastic experience and incredible food! I have been to very restaurant surrounding The Hake and several of those across the street. The Hake is very appealing but for whatever reason, never tried it. I’m so thankful for the Unilocal event because now I’m going to be a regular at The Hake. There were so many other dishes I really want to try and I have to have that Key Lime Pie again. The other nice thing, even if you weren’t really hungry for a full meal, you could easily have a meal by ordering a few of the side dishes and sharing them with someone. I’m looking forward to going back.

This is truly a neat to be elite event! I had a reservation at 7:30pm and was taken straight to a table as soon as I arrived. Oddly, I did not see any other of my fellow Unilocalers around. I was told that there were a bunch that had an earlier reservation, so I guess I just missed them.
When seated, we were greeted by the manager and our server was there promptly to explain the menu to us. Our water also was never empty and we were frequently being checked up on. Food also came out at a good rate.
The Roasted Octopus and Hamachi Tiradito were my absolute favorites! There was this very nice crisp on the octopus and it was perfectly cooked inside. The Hamachi was fresh and just melted in my mouth. The Ceviche also had big chunks of fish but was surprising that it initially only came out with two pieces of chips. The waitress did offer some extra and those came out promptly. The Burrata was my least favorite and thats probably because its just a vegetable dish. The Tuna Chiccharon was a build it yourself type of taco and had strong flavors of carnitas. I couldn’t taste any tuna at all. For dessert, we got the Chocolate Hazelnut Cake, which actually wasn’t too sweet. It was a little rich, but not overwhelming rich. A nice finish to our meal.
The overall experience at Hake was great! Fresh and delicious food, good service, and great company. It was just missing my Unilocal community, which is what makes the Unilocal events so awesome.
Thanks Hake, Brad, Sandra, and Unilocal for putting together this 3 week long event. This was a very special event and I appreciate the generosity.

How better to enjoy Cinco de Mayo than dinner with a good friend and some great locally sourced Mexican seafood?
I wanted to share the Unilocal Elite experience with a friend of mine who’s never been to an event, so I asked my good friend Wendy to go with me. After being met at the door, and escorted to our table, we decided on the following three small plates:
— Hamachi taradito: Yellowtail tuna, with miso, de-​seeded jalapeños, and garlic chips… this was prepared almost like a sashimi, with the right amount of kick.
— Ceviche: Prepared with local halibut, avocado, lime marinade, tomato, and cilantro, the chunks of fish were quite filling, though we both wished we had a couple more tostada chips with the order. Also, the marinade wasn’t as overpowering as other ceviches I’ve had before.
— Roasted octopus: On a bed of potatoes with smoked paprika and spicy aioli, this is one of the most popular items at The Hake… and we could see why. The octopus isn’t gummy, and the roasted texture was divine.
We paid a little extra for the avocado fries with sriracha aioli — for $ 7, you get five large beer-​battered avocado slices. These were delicious, though you could taste the beer with the avocado.
Dessert was the chocolate hazelnut cake, with Nutella ganache, goji berries, and vanilla bean gelato. Very rich, and both of us were very pleased.
In terms of drinks, Wendy had the PJ Cup and I had the Mandarin Mule — we both loved our drinks and noticed that we couldn’t taste the alcohol in them (not that that’s a bad thing).
Our servers were very friendly and extremely knowledgable about the menu. We appreciated the honesty they showed when we asked about the menu items and their recommendations as to what to order. And the venue itself is quite striking and pleasing to the eye.
Thank you to Brad and the staff of the Hake for hosting us for these next few weeks! See you all at the next event!

I can still taste last night’s meal on my palette. And that is nothing but good, good, good.
Such a light, delicious meal and still quite filling. My boyfriend and I purposely made our res with another Unilocal couple, Jeb H. and Barbara L, better known in the foodie world as Jebarbara! This way, we could taste even more dishes than we would have as a two top.
Down the stairs to a beautifully decorated room, Greeted by a warm hostess and by their GM, Daniel, the night was off to a good start. Max, our server, explained how it all worked and was quite knowledgeable of each ingredient in our chosen dishes.
We followed our server’s suggestion to start with something off of the raw list, so as not to be overpowered by the heavier appetizers to follow.
We ordered the Hamachi Tiradito, as Yellowtail is always my fave at any sushi place and a measure of how fresh their fish might be. This did not disappoint. What a wonderful light flavor and texture! My fave of the night right next to the rib eye lettuce wraps… bold flavor and quite messy in a fun way. Ok, who am I kidding… the shaved rib eye was ALSO my favorite! Served fajita style and the burnt ends were über crunchy and not burnt tasting at all, but lightly caramelized and deliciously chewy. SOOOOOOO good! Jebarbara ordered their tuna tiradito and we all agreed we liked the himachi just a bit more.
Glad that all four of us ordered they rib eye lettuce wraps, as that would have been a bummer to only get one bite. We all literally moaned about that great burst of flavor when taking that first bite. Jebarbara ordered their Shrimp Fideo, a pasta based dish and weren’t as thrilled with that as they were with their bite of our shaved rib eye and I would have to agree with that. Not bad at all, just not as flavorful. My bf loved the pasta on it.
At some point, Max asked if we would like some bread and even that was different and really yummy. Didn’t even need butter on it, so good.
Finished with their chocolate hazelnut cake… which was much more of a torte. Quite dense, and a great crust. Served with chewy goji berries and cocoa nibs. I liked it, but enjoyed my bite of Jebarbara’s key lime pie even more. Really delicious.
The surprise of the night for me was their Mule drink. I’m not much of a drinker, but loved the the ginger beer in that so much, I paid to have a second one! I originally ordered a Proseco, but it was a new bottle that hadn’t been chilled yet. Max said the bartender was going to put it on ice for me, but after tasting Barbara’s Mule, I decided to go with that and SO glad I did! I’m now a fan of that drink!
Daniel came over a couple of times to ask how we liked our dishes. He also told us they have been open a couple of years and loved being able to give Unilocalers a chance to taste their food. We expressed how impressed we were with their carefully thought out dishes and were so satisfied.
Thanks once again to my favorite ringmaster and community manager, Brad B. for putting together another stellar event for us oh-​so-​lucky Elites! MUAH!!!
Thanks to the staff at The Hake for allowing us to sample your fantastic food. We will be returning soon to try more!

The Hake, a fish related to the Cod, and known for its aggressive Jaw and sharp teeth, and although not on the menu, it has found its way to San Diego in the form of this fine seafood eatery located in the heart of La Jolla.
Our host, provided us with a mêlée of samplings from their small plate menu, including snacks, Raw Bar or Tiraditos, and Shareable Appetizers, not to mentions the variety of libations to choose from and a one great dessert. As for the meal, I enjoyed a Fisherman’s Stew, a Tuna Tiradito, and a new menu item, the Olive Oil Poached Albacore. The end meal, I indulged in a Artisan Cheesecake and a fine Americano Espresso.
The Fisherman’s Stew was very light in flavor and the broth’s consistency as well. It came with a modest amount of very tender salmon, firm swordfish, and a bit of tasty corvina. All the fish were great, but the salmon was my favorite, given it had a buttery tender texture and rich flavor, even though it was bathing in the stew’s broth. The broth itself was good, but it needed something, and after focusing on it, I felt it needed a little more seasoning and perhaps another substance other than just the fish and broth. Don’t get me wrong, I appreciated the focus on the fish, but I after I was done, I was just left with a plain broth, which would of gone great with a side of toasted crostini, hint hint.
The Tuna Tiradito was fantastic. The part of the meal came with Seared Ahi, micro cilantro, thinly sliced jalapeños, and a light citrus ponzu. The Ahi was perfectly seared around the edges and the rare tuna inside the light sear was terrific with its simple fatty lines that gave the tuna that melt in your mouth quality. The jalapenos were smartly done with a thin slice. They added flavor, with out the bit. The ponzu was a reliable and great choice to pair with the Ahi. This was a very successful tiradito.
I am a big fan of food cooked or served in olive oil, so it was not a surprise that was a huge fan of the Olive Oil Poached Albacore. Not only was this a delicious part of my meal, but the serving was quite generous. The Albacore was poached to a rare temperature which I loved, but if you prefer it cooked a little more, you may want to inquire. Anyways, the albacore provided a double whammy with richness from the albacore’s natural flavor and the extra virgin olive oil it was poached in. The dish was garnished with fried salsify, a root like vegetables similar to a white carrot, but more rustic, served on a bed of greens, and additionally garnished with cheery tomatoes, and grain mustard seeds. As a whole, the dish was well balanced in flavors and textures. I would certainly order this again.
The Artisan Cheesecake was a play on a Artisan Cheese Board and a very successful one of that. Don’t let the goat and Gorgonzola cheese scare you away, but rather embrace it. The cheesecake was light, fluffy, and smooth with a surprisingly light flavor. I would get a hint of goat or Gorgonzola cheese, only to be balanced with the plating’s honey or fig compote, then finally with subtle hint of rosemary. The dessert was cleverly designed with its flavor profile and pecans that added a nice texture. If you’re fond of cheesecake, this is a must.
The employees at the Hake were great. The hostess was a pleasant conversationalist, the beverage curator Joan was informative and well mannered, and the general manager Daniel was attentive and friendly. With a great staff and intriguing menu items, the evening was a considerable success. As per usual, hats off the to Brad B. for putting this event together and to the owners of the Hake, for opening their doors to us.
I say Unilocal to the Hake!!!

Came here on May 4, 2015 at 5 pm. My husband and I got here 15 minutes prior to our 5 pm reservation. The hostess was nice and told us we can sit anywhere so we decided to sit outside.
As soon as we sit down, our waiter, Max, was very helpful with the menus. We were given a bottle of water which was fused with a hint of cucumber. Very refreshing. For an alcoholic beverage, I went with the PJ cup. It was not too strong. It had hints of strawberry and cucumber and some alcohol.
We were offered three of the appetizers. We first went with the ahi tacos which were wrapped in jicama and came with a dipping sauces. It was delicious and refreshing. Then, we went with the shaved rib eye. It came on a hot plate with onions and green Japanese peppers. Very tasty. It also came with the mini tortillas and guacamole. So very good. The last appetizer we had was the shrimp fideo. The shrimp was tasty and the thin noodles had tomato sauce and chorizo cooked in it. Delicious! Wonderful flavors that blended well.
For dessert we had the chocolate hazelnut cake. I enjoyed this dessert the most because it had chocolate and a crust that was perfect on the bottom. Crust was flaky and moist. It also came with a vanilla bean gelato. It was the best part after the appetizers. I have a sweet tooth.
I really enjoyed dining here and got a chance to talk to Dan, the general manager of The Hake which rhymes with cake. I thought it was pronounced differently. Anyway, food and service was excellent! I really enjoyed dining here with my husband. It was a dinner date night for us. I highly recommend this place.