Restaurants: What Does Alejandra Order at Hank’s?

by Borderstan.com December 6, 2010 at 6:00 am 1,855 4 Comments

Hank's Oyster Bar 17th Street NW Alejandra Owens

Hanks Oyster Bar  at 1624 Q St. NW, just off 17th St. (Alejandra Owens)

From Alejandra Owens at One Bite At A Time

Oh, we know Hank’s Oyster Bar. We know alllll about Hank’s Oyster Bar. So do you.

But today we’re not talking about ABRA, ANC 2B, V.A.’s, ABC or anything derived from swirling around a can of Alphabet Soup. Today, we are here to talk about… the food. Because that’s what Hank’s is really about.

Hank’s opened the same year I moved to Washington (2005) and it has been a neighborhood favorite ever since. From melt-in-your-mouth braised short ribs to oyster shooters to po’ boys, owner and Chef Jaime Leeds has got you set.

Eat at the bar for a neighborhood feel, or dine in the restaurant with your date or visiting parents. It’s the perfect atmosphere (with really fun music if I do say so myself) for any occasion or mood.

Tell me: What’s your favorite dish at Hank’s?

  • Where Am I Going: 1624 Q St. NW (just east of 17th on Q St.)
  • When Am I Going: Dinner is served Sunday through Tuesday, 5:30 to 10 pm; Wednesday-Thursday, 5:30 to 11pm; and Friday-Saturday, 5:30 pm to midnight. Brunch is served Saturday-Sunday, 11:30 am to 3 pm. There are special later Happy Hours on Friday and Saturdays from 11 pm to midnight.
  • Paycheck Pain: Depends on what you want and your appetite. Oyster shooters cost $3 per, while peel ‘n-eat-shrimp (good for two) are $12. Small  plates are $7 to $15 and large plates are $15 to $23 (scallops). Want meat? The afore-mentioned melt-in-your-mouth short ribs come with two sides and clocks in at $19 (a steal, if you ask me), while steak and pork dishes are up to $23.
  • Say What?: This is a comfortable conversation spot… not so quiet you feel like you have to whisper but loud enough that the illusion of anonymous back and forth is present. Fun music plays faintly in the background and will have your chair dancing on occasion. (Or maybe that was just me, and the really lovely New Zealnd Sauvignon Blanc.)
  • What You’ll Be Eating: Classic New England favorites and, of course, braised short ribs.

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