Hook & Ladder Sky Bar — Restaurant in Conshohocken

Dining at Hook and Ladder, nestled within the historical embrace of the Washie Firehouse, offers a glimpse into a past where every brick tells a story, and the present seeks to write its own culinary chapters. The ambiance is an ode to elegance, with a bar patio that whispers tales of endless nights under the stars, inviting guests into the fold of its timeless charm.

With the mother-in-law in town, we embarked on a quest for a meal that would ignite our palates like the firemen who once called this place home. The service shone bright, a beacon of hope in the bustling night, promising a feast fit for the heroes of yore.

Amidst the menu's ambitious offerings, it was the Truffle Mashed Potatoes that emerged as the unlikely hero of the night. These spuds were no mere side dish; they were the main event, a creamy concoction so rich in flavor, we momentarily forgot our entree anxieties.

The King Salmon, while regally presented with its saffron rice and smoked gouda cream, faced a mutiny in the form of its mushroom accompaniments--a mix of the perfectly tender and the disappointingly tough, casting a shadow over its reign.

The NY Strip, a steak that aspired to medium-rare greatness, found itself lost in translation, arriving at our table cloaked in the guise of medium--a noble attempt, yet not quite the culinary conquest we had hoped for.

The Jumbo Lump Crab Cake, meanwhile, promised a sea of flavor but delivered an ocean of filler, its dry texture leaving us adrift and searching for the lusciousness of lump crab that was promised but not provided.

Hook and Ladder, with its historic charm and aspirations of culinary excellence, finds itself at a crossroads--between the potential of its setting and the reality of its plates. While the service stands tall, the inconsistency in the kitchen casts a shadow over what could be a beacon of contemporary American dining.

In the end, Hook and Ladder is a tale of what might have been--a restaurant with the soul of a firefighter, brave but not without its battles. Here's to hoping future visits reignite the spark, transforming potential into a blaze of culinary glory worthy of its storied walls. Until then, it's a smoldering three stars, with the Truffle Mashed Potatoes holding the line amidst the...

Significant decline in food. We dined several times here mostly last year and what a difference! According to the manager they recently promoted some of their line chef to sous chef, so maybe that is the reason for poor quality food?

We dined here for Bastille day and expected better or at least what we knew last year. The menu has changed there used to be a foie gras steak which was wonderful, all gone. We had Two orders of grilled octopus had to be returned overcooked, shriveled potato’s that looked frozen or cooked a while ago then served. Oysters that were NOT fresh and not worth the price. The charcuterie board, no explanation on what the cheese was, 3 cheese and 2 meat selection with the prosciutto tasting moldy. Did I see that the chef Edward Hancock had bees at the restaurant so that he may use its honey, yet the honey charcuterie came with was not fresh. The filet mignon was very overpriced but at the least cooked as we requested. The seabass with Brussels sprouts- the Brussels sprouts were again cooked and sat, stagnant no crisp just mush and no flavor. Despite all the items above that were removed except the charcuterie, the bill had automatic service charge of 20% for table of 3 kids and 3 adults and very overpriced poor quality food.

We had a manager come who started 3 months and informed us about the new promotions of sous chefs. They made no attempt at remaking the octopus dish just took it away and removed 3 dishes from the bill which is appropriate and one complimentary glass of wine that my husband had to insist be complimentary. Overall the place is beautiful with a terrace but rhe food was badly made, unpalatable and overpriced. inexperienced staff and very new manager that only had apologies and no accountability for the disasteroua dishes served and only did the minimum. We won’t be dining from full menu again they should just nix the restaurant and just be a skybar. You can have better steaks from your own grill with better...

Hello,

Coming several time to this location. Today I went to celebrate Bastille days with my family and friends thinking I would have a good time. Unfortunately the food and the service was just not just the same. According to the web side reading Chef Edward Hancock boasts a particular artistic mastery for creating distinctive steak, seafood, sushi, and southern dishes. His passion for inventive fusion, innovative techniques and his love for exalting fresh and locally sourced ingredients have marked an illustrious culinary career that has now brought him to Hook & Ladder Sky Bar and 1874 Social was not there tonight.

The octopus was over cooked the potatoes that come with it had a test of left overs The manager was clueless the service was just like Macdonald ! Then the sea bass came and was very much consistent with the octopus. As a manager I thought I would do an event there with my clients but after tonight! No way ! Will I come back again ? Never ! Will I recommend the place, hell no ! Spending the money for what it worst, I willl definitely go in some other places that will be consistant in the service and the quality of the food ! Specifically with the FOOD! I Just need to let you know that what ever you are doing the chef need training as the staff and the management! Handling expectation is a fine art of reaching what would client would expect at all levels. I am not a professional Cooker but I can guaranty that when I have guest home my octopus is made the way it should be as the fish or any other dish. If they are not done properly I am aware of it and I will never served them and would fine another way to give satisfaction to my guest that don’t even pay for the meal. Been paying for what I had tonight, is just unacceptable at all lavels! I can guaranty that I will not recommend this place to any one and will definitely not come there again.

Very...