Description: Hank's was another restaurant that consistently received mention from locals when asked for a dining recommendation. We weren’t about to miss out on what promised to be "a classic Charleston Fish House" offering all those famous lowcountry specialties such as she-crab chowder, boullabaisse and oysters, clams, crab and mussels at the raw bar.
We had a short wait at the long, saloon style bar where some happy customers were being served their "raw bar" selections along with drinks. The dining room is very large and all on one level giving a sort of community gathering house feel to the place albeit its general upscale ambiance. The decor is quite simple yet warm and comfortable, suggesting that the focus here was essentially on the seafood being served.
Before we even had time to toast our chardonnays, we were escorted to a great table at the front window facing the City Market’s lively street scene. The dozen or so crispy little fritters that our server placed at our table were gone faster than either of us could have possibly eaten them. (That ghost must have tailed us in here.) But the fish, and local style fish at that, is the reason to come to Hanks’. Start with the richest oyster stew imaginable, a butter and cream bath for the bivalves, or perhaps a steaming bowl of mussels in the shell, as we did. Take your time and move on to the main event; a grilled seafood platter featuring shrimp, crabcake, flounder and scallops and that unique Charleston gold rice. Here you can have your fill (and more!) of what is meant by lowcountry style seafood dining. It’s rich and filling and wonderful.
My husband ordered the seared ahi and though he had been absolutely thrilled with his appetizer portion of steamed mussels (the best, he exclaimed) he was a bit disappointed with the tuna saying it was only "okay." Luckily, my heaping platter had enough on it for both of us and I graciously shared, but only after giving him the old, "when in Rome" lecture about the value of ordering the regional specialties when you go to a regional restaurant.
I offer the same advise to readers here. Stick with the local preparations of locally caught seafood and you will be happy as a clam with your visit to Hank’s.
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