The first time I ever went to Hank’s Oyster Bar was just a few days after I moved into my apartment, which is about 100 feet from Hank’s, we called in a last minute, late night reservation, and pretty much ordered half of the menu for three people. We did collectively drink a few bottles of champagne that night, so I don’t remember much about that first meal (other than every moment of it being delicious), but it set the stage for my regular stop for drinks and sometimes dinner. I love the marble bar in the front room — it serves as a great starting point for date night, since I could continue elsewhere if the date was good, or retreat to my apartment if the date was bad — and the windows in the main room open up when the weather is nice, so it’s more like an open-air restaurant.
Last week, I was having drinks in the upstairs bar, hidden away, and we ordered the squash blossoms as a snack to accompany our whorishly dirty martinis — they were served stuffed with goat cheese, on top of watermelon cubes, arugula, and radishes.
Over the weekend, Rachel came to visit, so we opted for an easy stroll around the corner for a farewell dinner before she flew off to California again (rude). We lucked out with a table on the coveted patio as dusk hit, so I snapped a few photos while I still had an ounce of light. I saw someone walk by with a plate of squash blossoms from just a few days before, and salivated.
Pictured above is Megan’s punch, a light and refreshing alcoholic citrus punch, served in a tea cup. I’d drink 8 billion of those if I had the time, money, and tolerance. And below is the Hanky Panky cocktail, which is a mix of citrus vodka, housemade Limoncello and a splash of sparkling wine.
Overall, it’s one of my favorite casual date spots, whether you’re deciding if it’s worth a third date or you’re meeting a long-time bestie to vent about work drama over martinis. If you can get a seat on the patio on a crisp summer night, well, that’s my favorite. Have your choice of menus here.
Some people think it’s weird to order non-seafood at a seafood restaurant, but after years of working at a seafood restaurant, that’s just silly. I settled in with some spectacular molasses-braised shortribs, chilled beets, and fresh coleslaw. Other dishes below.
{ Fried oyster po’ boy }
{ Thai coconut mussels with coconut milk, ginger, and lobster stock }
{ Sauteéd softshell crab with local vegetables }
