I’d been hearing good things about Hank’s for years — dating back to my days of covering the restaurant scene in the Northeast for Arrive magazine.
Finally got a chance to check it out.
Kelli and I started with cocktails, naturally. My martini:
Her fruity bourbon drink. The cocktails at Hank’s have long (and funny) names, and they are seasonal. So the name of this drink was no longer available at the time of this writing.
Buncha oysters:
A hot dog for the child:
Lobster deviled eggs:
A seafood sausage, which was out of this world.
We also had a lobster roll, shared between us. How could I not have photographed that?
Interior:
Exterior.
Great meal!
The 411 on Hank’s Oyster Bar.
