“Hook It and Cook It anglers start sipping wine at 4 p.m. as Szmania discusses and creates simple but elegant salads, soups and entrees before their eyes.”

The Edge, Boston Herald.com, March 20, 2008.
During Hook It and Cook It week in May, Seattle chef and restaurateur Ludger Szmania heads out with Angling Unlimited anglers during the morning and returns in the afternoon to teach them how to cook the catch of the day, including the freshest possible salmon, rockfish, ling cod and halibut.
Angling Unlimited boats are on the cutting-edge of the trend to fully appreciate the value of fresh fish. Instead of going into a hold to soak in bilge, fish brought into the boat are immediately bled to leave the meat firm and bright, then packed with shaved ice and stored in a cooler. At the end of the day, the fish is immediately filleted, vacuum-packed and frozen.
Hook It and Cook It anglers start sipping wine at 4 p.m. as Szmania discusses and creates simple but elegant salads, soups and entrees before their eyes.
By 7 p.m., everyone is educated, well-fed and enthusiastic for the next full day of fishing - and dining.

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“In an ongoing effort to satisfy customers' desires, several of the most popular dishes are available in lighter portions…”

City Guide Review.
Since 1990, the sleepy, peninsular enclave of Magnolia has been home to this elegant yet comfortable dining room, where local residents vie for tables with day-trippers from farther a field. Master chef Ludger Szmania and his wife, Julie, take pride and pleasure in making everyone feel welcome. The kitchen puts a focus on Northwest ingredients, particularly seafood…

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“After 16 years, Szmania's still at the top of its game...”

Seattle Times Review, September 15, 2006.
As the restaurant enters its 17th year, it has never seemed fresher or more vital. It operates with a high level of efficiency and expertise both in the kitchen and out front, uncommon in a neighborhood bistro.

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“Rating category: very good to excellent.”

ZAGAT Current Review
Magnolians call this “classic” “clubhouse” their “special-occasion” “staple” thanks to Austrian-born chef Ludger Szmania’s “innovative” Pacific NW–German “specialties” made with “local ingredients” (the “wurst is the best”); with two fireplaces, the “sophisticated” “European setting” is “perfect for that rainy, chilly night”, enhanced by an “informed” staff.

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