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Restaurant Reviews & Information |
The Fish Hopper has been featured in a variety of reviews, including the Coast Weekly and Go! magazines. Additionally, you can find out more about the history of the Fish Hopper by reading
The Fish Hopper Story below,
and the ongoing legacy of Sabu Shake Sr. at
www.sabushakesr.org.
Come in and let our family serve you tonight ! |
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The Fish Hopper Family |
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Thank You from the Shake
Family Restaurants |
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We would like to express our sincere gratitude
for to all of our loyal customers and the local community for
their continued support. Through the years, it is this
support from the community that enable us to continue our
Father’s tradition of community involvement and support.
www.sabushakesr.org |
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The Shake Family |
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We are proud to be part of this
community for over 50 years. With your help, we have been able
to lend support to these organizations helping people in need: |
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Shake's
win puts best chowder debate to rest |
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The Fish Hopper
Story |
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During the famous Cannery Row
"Steinbeck Era", fish hoppers played an important role on
the Monterey Peninsula. The fish hoppers, large square
wooden boxes, were anchored off the shores of Cannery Row to
receive the fish caught by Monterey's premier fishing fleet.
Fishing boat captains guided their overburdened vessels to
empty their catches into the fish hoppers floating in the
Monterey Bay outside of each cannery. The fish were scooped
into the fish hoppers which were connected to the weight
scales by a large pipe. After being pumped into the cannery,
the fish were weighed and then sent to the processing
plants.
Today the Fish Hopper Restaurant features prime rib, steak,
fresh locally-caught seafood, pasta and a children's menu,
with a view of fascinating marine life and beautiful waves
crashing over the rocks.
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Review: Monterey
County Weekly |
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ONLY GOOD FISHES…Another nice
piece of info floating around (mild pun) is about the most
recent local restaurateurs to go sustainable regarding their
seafood choices, joining Passionfish, Montrio and
Portola Cafe. The Shake Brothers (now if that don’t sound like
a ‘70s soul band, nothing does)—Chris & Sabu Jr.—are making
the change in all of their restaurants: Fish Hopper, Old
Fisherman’s Grotto,
and Peninsula Fish Market and Oyster Bar.
As I’m sure you’re all aware,
the whole sustainable seafood thing is about trying to only
fish and sell those species that are in abundance, without
using methods that are devastating to other species.
Without overdoing the morality,
it’s a no-brainer for enlightened businesses. The conscious
dining-out population is going in that direction and the
unconscious population needs to be educated about it. The
Shakes are doing both. They’ll be handing out little pamphlets
explaining the whole thing to their customers. This is a
commendable move by one of the more quick-thinking restaurant
groups around, a move that will increase their costs overall.
You’ve got to give them kudos.
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Fish Hopper Contributes to Hurricane Relief Efforts |
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Monterey Herald, September 28,
2005 |
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Fish Hopper employees, owners
raise $5,000. Sabu Shake, Jr. and Chris Shake,
co-owners of The Fish Hopper Restaurant on Cannery Row, have
announced that 152 employees, with matching donations from the
co-owners, have raised about $5,000 for American Red Cross
hurricane relief efforts. |
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Review: Carmel
Pine Cone Newspaper |
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A review by Morgan, a la carte,
September 17, 2004 |
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IF YOU haven’t been to The Fish
Hopper on Monterey’s Cannery Row for a while, you’re in for a
very pleasant surprise on your next visit. Not only have they
partially enclosed the side terrace overlooking the bay and
the small, sandy beach below, but the menu has been vastly
improved by Executive Chef Mo Tabib. |
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He received his training in
Lucerne, Switzerland, worked at the Hyatt Monterey for over 14
years, and joined the Shake family at their Old Fisherman’s
Grotto Restaurant on Monterey’s fisherman's wharf for two
years before moving over to The Fish Hopper. |
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Chef Tabib believes not to take
advantage of the abundant natural riches of the Monterey
Peninsula is unthinkable: “God Bless Monterey,” he said. “It’s
a chef’s dream.” |
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He has added nine fish dishes to
the menu, and serves fresh produce from Carmel Valley. He kept
only four “fish fry-ups” on the menu for longtime customers
who crave deep fry, but the other fish on the menu are
grilled, broiled or sauteed. And it’s all from sustainable
sources following the Monterey Bay Aquarium’s Seafood Watch
program. |
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The Fish Hopper was really jumping
at lunch time on Sunday. Most of the 308 tables were filled,
and as we had made a reservation, our table was waiting. It
was a beautiful, sunny day, and we were glad we’d chosen to
sit on the covered terrace. Half-windows protect patrons from
audacious seagulls and allow the sea breezes to waft through
the covered dining area, carrying with them the susurration of
the surf below. We watched as a few children waded on the
beach, otters cavorted, and kayaks were paddled bravely
through the kelp beds. The atmosphere was almost identical to
summer days spent on the Adriatic in Italy many years ago. |
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As there were four of us, a Chef’s
Sampler ($13.95) was ordered while we waited for our entrees:
A grilled half artichoke, a crab cake and deep-fried calamari
quelled our hunger pangs nicely. |
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One of our group ordered a hot
crab sandwich served on a Francese roll — fresh, sweet crab
meat combined with a bechamel sauce — accompanied by French
fries and chef’s garni. It was delicious, we were told, and I
made a mental note to order it on our next visit. Fresh crab
sandwiches are hard to come by, even in Monterey. |
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I opted for the most sumptuous
item on the menu, a Captain’s Platter ($32.95) made up of half
a butter-roasted Dungeness crab, half a California spiny
lobster, a sauteed prawn and scallops. The chef’s potatoes
served with it were superb, and a sampling of many fresh
vegetables, prepared in butter, were outstanding. |
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The Captain’s Platter was too much
to eat at one sitting, so the lobster was packed up for
takeaway. We probably should have ordered the Cannery Row
Platter for $19.95, which has everything on it that the
Captain’s Platter has but the lobster. |
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Another member of our party
ordered sesame seed-crusted marinated chicken breast salad
($14.95) which looked appetizing with its grill marks adding
to the already excellent flavor. A ginger-soy dressing used in
the tossing completed the melange of Asian flavors. A garnish
of fresh orange slices and sliced almonds complemented this
appealing dish. |
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The most popular item on the menu,
Chef Tabib told us, is the Ultimate Seafood Pasta ($28.95),
consisting of lobster meat, scallops, prawns and Dungeness
crab meat sauteed and combined with a rich cream sauce with
asiago cheese served over fresh spinach fettuccine. This is
one of seven seafood pasta dishes on the menu. |
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And yes, steaks are served, also:
A choice of filet mignon, rib eye or petite filet are all
available, and if you’re on a low carbohydrate diet, Chef
Tabib offers three low carb dishes: herb crusted seafood
($17.95), broiled chicken breast ($16.95), and filet mignon or
rib eye steak ($23.95). |
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Appetizers, salads, soups and
sandwiches abound on this menu which is far too lengthy to
detail here. But we can’t fail to mention The Fish Hopper clam
chowder ($3.95 a cup, $7.95 a bowl) which is so good, on any
given day in summer they sell over 160 gallons of it. |
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Sabu Shake, owner of The Fish
Hopper with brother Chris Shake, should be extremely proud of
this restaurant — one of five the Shakes own here — especially
since Chef Tabib has done wonders with the menu and kitchen.
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From any table in the restaurant,
you’ll have a vast view of Monterey Bay. The service is
friendly and excellent, and the decor — from the entrance
foyer, with its ceiling painting of an underwater world to the
octopus lighting fixtures throughout the restaurant — are
clear indications you’re in Monterey, California.
Try The Fish Hopper soon. |
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Boys and Girls
Club of Monterey County |
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Boys & Girls Club of Monterey
County presents a Certificate of Appreciation to all the
employees of The Fish Hopper Restaurant with sincerest
appreciation for their dedication to our youth in the
communities.
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Review: Coast
Weekly Article |
A special Weekly look
at some local families thriving in the Kitchen.
Reprinted in part from Coast Weekly May 6-12, 1999
The Shake brothers are no
strangers to the business. They both started working
at an early age at their parent's place on Monterey's
Old Fisherman's Wharf, the Old Fisherman's Grotto.
Chris quit school in seventh grade to work there full
time. In 1995, he and Sabu Jr. opened the Fish Hopper
on Cannery Row. When they're asked how they explain
their success, a few words sum it up. "You gotta be
there," Chris replies.
Setting yourself apart from your rivals can be a real
bonus in an industry where your closest competition
can be just a few steps away. And when you're not
working with huge advertising budgets or corporate
backing, simply being accessible to the clientele
becomes an important part of establishing credibility.
Seasoned restaurant owners know that the personal
touch is integral to winning loyal, repeat
customers---the bread and butter who define the
difference between surviving and thriving. |
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"Our father would be at Old
Fisherman's Grotto all day, come home and rest for a couple of
hours, and go back and close the place, seven days and seven
nights a week, " Chris recalls. Sabu Shake, Sr. passed away
last year after more than 40 years in the restaurant business.
"He had the energy for it. He was a natural in front of the
house, meeting people, and the customers came to expect it. If
he wasn't there, they would ask for him. He loved that whole
part of it, and we both really enjoy serving the public. |
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Review: Monterey
Herald Go! Magazine |
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A review by Martin Meursault,
printed in part August 21-27, 1997, Go! a weekly
publication by The Herald |
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We walked down Prescott Street
to Cannery Row. The Fish Hopper sits on pilings, in the same
building that houses the Wax Museum and the Bargetto Winery
Tasting Room. In an earlier in- carnation this was the
location of the Mark Thomas Outrigger. The restaurant itself
is built like a windowed hockey stick; the short limb
sticking furthest out into the bay, affording diners who sit
in this area an 180-degree view along the shore of the whole
bay. The long leg of the stick runs along the shore, with
elevated booths on the inland side. The view here is
likewise spectacular.
The Fish Hopper Restaurant is the creation of Chris and Sabu
Shake Jr. - whose parents started Old Fisherman's Grotto on
the wharf in the early 1960's. Chris started working at the
Grotto washing dishes when he was 11, gradually learning to
work every station in the kitchen, and then learning
management as well. Sabu also started in the business as a
youngster, mostly working the front of the house before
graduating to management. Both are now familiar fixtures in
local community organizations and activities, as well as
being involved in businesses as diverse as charter boats,
commercial real estate, a motel, retail enterprises and film
and television production.
The two purchased this site in 1994. They gutted the place,
the redecoration leaning toward a casually rustic motif with
vague undersea accents (don't miss the custom-made octopus
lighting fixtures). It looks deceptively small from the
front, but the Fish Hopper seats 300 and requires a staff of
150 during the busy summer months.
I'm generally not a fan of tropical rum drinks, but, at my
daughter's urging, I gave in to the festivity of the moment.
Drinks here are a remnant of the days when this place was
the Outrigger, and are a testament to continuing demand by
faithful customers. I had the "Volcano" ($8.95) - the center
aflame, with the surrounding moat filled with vodka,
Southern Comfort, several kinds of rum, grenadine, and
various mixers. (No driving home for me.) Other choices
range from a "Shark's Tooth" ($4.95) to "Bucket of Fire"
($9.95).
Among the various hot and cold appetizers we tried, I liked
the Clams Bordelaise best. The clams were fresh, with a rich
butter sauce (more clams than broth), flavored with wine,
tomato, garlic, lemon, green onion and parsley. Other
choices include bay shrimp cocktail, jumbo prawn cocktail,
oysters on the half-shell, crab cakes, scampi and oysters
Rockefeller.
The clam chowder served here is from the same recipe that
has become so popular at the Grotto (they even sell it in
cans for $2.75 each). It's very rich, very creamy, not
over-burdened with clams, with an unusual slightly sweet and
slightly tart flavor up front. I thought there was some
cheese in it, but the chef Dennis Bybee denied it, saying
only that "the recipe is secret." The Fish Hopper alone goes
through 150 gallons of the stuff on a typical Saturday or
Sunday.
There's a long list of entrees, and I can't do justice to
all of them here. Most of the menu is understandably devoted
to seafood, though you can also choose from several pastas
and beef, poultry and ribs. The Fish Hopper "signature"
dishes include a combination deep-fried seafood plate,
salmon wellington, a trio of salmon Wellington, petite filet
mignon, crab cake, and a broiled seafood combination
platter. I had cioppino which included a half-crab, prawns,
clams mussels and white fish. All these were well-prepared
and served in a tasty bath that was more marinara sauce than
broth. The whole crab was served atop linguine, and required
a plastic bib and shell-cracker for socially acceptable
comsumption.
Other seafood entrees include fish and chips, broiled
snapper, fried calamari, grilled sand dabs, mahi mahi, and
scampi. Both my daughters loved the salmon fillet baked with
a mild and flavorful pesto and cheese crust, served over
braised veggies and roasted potatoes. One of our group had
lobster. Choose from among live Maine lobsters and lobster
tails - steamed, baked or stuffed - alone or in combination
with steak. The steamed tail I tasted was sweet, suculent
and perfectly prepared.
I tried only a few of the many desserts, but they were all
studies in excess. If you truly are into overindulgence, go
for The Fish Hopper signature dessert, a multi-layer torte
swathed in chocolate ganache, with alternating layers of
sponge cake, chocolate fudge, raspberry almond crunch,
amaretto cream, more fudge vanilla custard, more fudge,
toasted almonds and chocolate sponge cake.
The wine list offers several dozen selections, mostly
value-oriented in the $20.00 - $30.00 range, but with
extremes ranging from Monterey Vineyard White Zinfindel
($14.00) to 1988 Dom Perignon ($125.00). You can also choose
from many by the glass.
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Reviews: Food
Bank Honors The Fish Hopper |
The Fish Hopper
Restaurant was honored by the Food Bank For Monterey County
with a special award for its outstanding financial
contribution during the annual Dining Out Helping Out
Fundraiser, where 37 restaurants participated, donating 10
percent of proceeds from that evening.
A reception to thank the restaurants was held in Monterey on
September 8th. The food bank is the largest supplier of
emergency/supplemental food in the county, providing
assistance to approximately 32,000 county residents.
The Fish Hopper, located at the former site of The Outrigger
restaurant in the Steinbeck Plaza at 700 Cannery Row, is
co-owned by two brothers, Chris Shake and Sabu Shake Jr.
Article first printed in The Monterey
County Herald on Wednesday, September 15, 1999 |
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Schmap Monterey & Carmel Guide |
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Located right on the waterfront at
Cannery Row, this elegant steak and seafood restaurant
provides a spectacular view of the ocean. Along with several
specialties of the house that change on a daily basis, the
menu includes such show stoppers as Pacific Bay Snapper with
with Gulf shrimp and Caribbean Seafood Pescadore. Order a
drink like the Bucket of Fire and enjoy the rustic decor while
you chow down a huge plate of seafood and check out the
incredible view. The place is also a great one for parties and
the service is excellent.
Review by Schmap, 2007. |
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