MICHELIN Guide’s Point Of View
Housed in a sprawling setting adjacent to big brother Gibson’s, Hugo’s always seems packed. The vast dining room sets white linen-topped tables amid dark polished wood and pale walls decorated with a mounted swordfish, fish prints and model ships. Hugo’s bar draws its own crowd with abundant counter seating. The menu focuses on a selection of fish preparations as well as steaks and chops. These are supplemented by stone crab claws, oysters, crab cakes, chowders and sautéed frog’s legs. Speaking of which, the restaurant takes its name from the nickname of owner Hugo Ralli’s grandfather, General Bruce Hay of Her Majesty’s Imperial Forces. Bring a football team to share a slice of the Muddy Bottom Pie, a decadent (and enormous) ice cream cake.