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Hank’s Oyster Bar/The Eddy Take The Hill!

By Daniel Swartz on July 23, 2012
Be sure to check out all 33 of our photographs from this event HERE!
CAPITOL HILL -- The politicos from New England on Capitol Hill will be treated to a hearty dose of hometown hospitality come dinner tonight, as the third location of restaurateur/chef Jamie Leeds’ much beloved Hank’s Oyster Bar series of restaurants opens its doors to the public for the first time.



The brand new 40-seat eatery, located at 633 Pennsylvania Avenue, SE (Eastern Market metro stop), will feature the same ‘urban beach food’ classics made popular by the existing Dupont Circle and Old Town locations, with some delightful new twists.


Most notably, ‘Hank’s on the Hill’ boasts its own standalone white marble bar, dubbed The Eddy, helmed by mixtress Gina Chersevani (formerly of PS 7 fame). The 20-seat bar-within-a-restaurant will showcase a rotating list of 20 cocktails and punches, priced between $9 to $11, that incorporate freshly squeezed juices and house-infused spirits, along with cordials, bitters, and house-made grenadine and limoncello.



Commanding center attention, within the bar itself at The Eddy, is a giant ice block from which freshly cut cubes of ice are regularly chipped. Such a novel concept makes the latest Hank’s one of the few places in the country to offer such a service.



Beyond the expanded bar, Executive Chef Nick Flores and Sous Chef Troy Coan take full advantage of the new space’s larger kitchen in serving-up Leeds’ signature ‘Meat and Two’ dish concept (featuring one hearty protein option and two choices of sides) nightly, instead of intermittently like the Dupont location. The menu offers everything from Creamy Local Corn & Crab Soup to Lobster Rolls to Braised Short Ribs to Local Sea Scallops with Cauliflower Fondue, Sea Bean, and Shiitake Mushrooms.


An elevated raw bar also stands prominently in the back so that customers can witness the live shucking action involved in the preparation of each oyster platter. Appetizers and entrees are priced between $2 to $13 and $16 to $27, respectively.


Another surprise for regular Hank’s Oyster Bar patrons will be its substantial dessert menu. Pastry Chef Anne Hutchinson will insert new sweet treats into the rotation regularly depending upon the season, with a variety of summery delights initially up for grabs.


Décor for Hank’s on the Hill comes courtesy of designers Brian Miller and Lauren Winter of Washington-based Edit. The completely refurbished space now boasts a New England beach cottage theme, with white trim, light gray walls, and rows of large pendant lights. The Eddy too has its own decorative identity, with an early apothecary style and library of backlit mason jars and antiques (Leeds and Chersevani are both collectors).


While walk-ins are welcome, call-ahead seating is suggested. After all, Washingtonians will be storming the Hill’s latest addition in no short order.


Be sure to check out all 33 of our photographs from this event HERE!
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