By Elizabeth Hey

Voted best room with a view and best seafood restaurant, JB Hooks has been named “Best of the Lake” 14 consecutive years by TheLakeOnline.com.

The large patio and piano bar buzz with happy hour specials and live music that often includes a jazz ensemble on Tuesday, Friday and Saturday nights.

Established in 1995, the restaurant caters to families, couples and large groups. The night I visited, co-owner Bruce Elliott, a 43-year lake resident, circulated through the restaurant welcoming diners.

“We pride ourselves on service,” says general manager Keith Skinner.

Chef William Ferguson, a longtime lake resident, took the helm in the kitchen last spring. Seafood specialties include oysters, lobster tails and king crab legs. Scallops, salmon and dinner specials like Chilean sea bass come in fresh. Ferguson has added several new dishes like the terrific Fresh Day Boat Scallops Rockefeller, which I ordered. Scallops are lightly Cajun dusted, pan seared and served over a bed of sautéed spinach, onion and bacon, then finished with sweet vermouth cream and hollandaise sauces. An extensive wine list offers upwards of 100 different labels, from $20 to $260 per bottle, and 21 wines by the glass.

We started with JB Hooks’ most popular appetizer, Crunchy Grouper Fingers. The in-house creation features strips of grouper rolled in frosted flakes, flash fried and drizzled with honey and raspberry chipotle sauce—so delicious we could have eaten an entrée size.

Entrees include a choice of soup or a generous Italian salad plus vegetable. The excellent Salmon Bisque made with heavy cream has a touch of anisette. Always served are lavosh crackers and a tasty house-made smoked tomato fresh basil cream cheese.

My daughter ordered the signature Steak and Australian Lobster Tail, which has been on the menu since the restaurant opened. A total splurge at $80, the filet was tender and perfectly cooked, and the mammoth tail offered plenty to share. On special occasions, including Valentine’s Day and Mother’s Day, it is offered as an entrée for two at $100, which includes one tail with two complete steak dinners.

“It’s a six-ounce filet mignon and one-pound lobster tail,” says Chef Ferguson. “Most restaurants only serve a six- to eight-ounce tail.”

Desserts, made in-house, include a lighter version of New York-style cheesecake with delectable turtle topping. However, the hit at our table was the brownie stuffed with Reese’s pieces, then heated and topped with vanilla ice cream. It never made it to the to-go box