DC Faves: Hank’s Oyster Bar

hank's oyster bar, dupont // sweetsonian

hank's oyster bar, dupont // sweetsonian

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.

hank's oyster bar, dupont // sweetsonian

hank's oyster bar, dupont // sweetsonian

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 }

hank's oyster bar, dupont // sweetsonian

Thai coconut mussels with coconut milk, ginger, and lobster stock }

hank's oyster bar, dupont // sweetsonian

Sauteéd softshell crab with local vegetables }

hank's oyster bar, dupont // sweetsonian

Green Herb Shrimp with Summer Squash Quinoa

shrimp1

Oh, to be a freelancer again.

That extended vacation from Google was quite nice. But… it’s 1:40 am and I still feel like I have a ton of work to do.

Cooking store-bought zucchini isn’t anything like cooking summer squash from the garden, so this definitely brought back some great memories from the house on Capitol Hill. It feels like it’s been ages.

I have a deadline in the morning, but Adriana (the bestie from middle/high school now roommate) and I have a date with Caroline Wright’s Twenty Dollar Twenty-Minute Meals tomorrow. So I need to make sure I have a couple of free hours in the evening to cook a proper dinner!

zucchini

pesto2

shrimp2

So, all that being said, I’m going to refrain from writing a full post tonight. I have a playlist and a fun twist on my own personal comfort food in store for you this week. No more of this letting-weeks-without-blogging escape my grasps.

And hopefully, you’re getting more sleep than I am this week!

I know, I know what you’re thinking. I chose this life. Womp, womp. I did. And I love/hate it (mostly love).

Until tomorrow, you have this: Sara Forte’s shrimp with herbed quinoa. Her book called for cous cous, but I only had quinoa. So we made it work.

pesto

basil

Green Herb Shrimp with Summer Squash Quinoa, derived from the Sprouted Kitchen Cookbook Continue reading “Green Herb Shrimp with Summer Squash Quinoa”

Labneh Breakfast B.L.T.

blt1

Last week was rough. Isn’t it horrible how your short work weeks can be the absolute worst? Sometimes, the world just wants you to work extra hard as punishment for having a day off.

Unfortunately for me, I spent most of my Memorial Day weekend with the flu — not fun. And being the optimist that I am, I convinced myself that I was not as sick as I actually was. So on Sunday, I went out for a few beers on a DC patio. There may or may not have been copious amounts of fresh donuts. And a $25 pig’s head. On a platter.

labne

blt2

The consequence of tricking yourself into feeling healthier than you actually are, of course, trickles down over the course of a few days. Or a whole week. So throughout the entire week, I suffered the sick-enough-to-be-tired-all-day but not-sick-enough-to-not-be-at-work illness.

I pretty much couldn’t hold a single solid train of thought until Friday. And we all know how Fridays go.

(They don’t.)

eggs

I made up for the lethargy of last week with a super productive Saturday — I got back into my gym routine, cleaned my entire apartment, knocked out a few freelance tasks at a coffee shop, and then spent the afternoon and evening biking across DC to the Tour de Fat — a little hipster New Belgium beer festival at Navy Yard. It was too hot to take photos (in my mind), so my apologies for the lack of imagery. But the waterfront is gorgeous, and I got to explore my own personally unchartered territory of DC by bike.

Needless to say, I crashed into my bed the instant I got home, with the AC on full-blast. And I slept in, wandered to Whole Foods, where I eyed a container of labneh — a college staple when all of my friends were Lebanese.

The perfect cross between cream cheese and Greek yogurt does well on sandwiches. It was a good start to the end of the weekend.

IMG_8119

IMG_8120

Labneh Breakfast BLT

Whole grain sourdough, sliced
1 fresh heirloom tomato
Arugula
1 egg
A few strips of bacon, baked or fried
2-3 tablespoons labneh

Heat your oven to 350 degrees, and line a large baking sheet with foil. Arrange your bacon on the foil, and bake for about 30 minutes, until crispy. When you remove the bacon from the oven, promptly drain each piece on paper towels on a separate plate.

Fry an egg to the yolk consistency you prefer, and toast two slices of whole grain sourdough. Generously spread one slice with labneh, and then top with your tomato, bacon, arugula and egg. Season with salt and pepper if you like — but the bacon and lebnah are pretty good on their own. I went without.