Thursday, March 24, 2011

Hank's Oyster Bar

I went to Washington D.C. for a short work trip and while there I figured we had to eat some East Coast Seafood. My Yelp and Urban spoon apps led us to Hank's Oyster Bar in Dupont Circle. A cozy little place had simple tables and chairs with a warm ambiance. Now to what this is really about....the food. The first thing they lied on the table was a small bowl of Goldfish crackers which I thought was a great touch. To start I had two varieties of oysters on the half shell. They offered at least 8 different selections of oysters from all over the place. I chose two, Cape May salt oysters from New Jersey and Chincoteague oysters from Virginia. Both were remarkably fresh but the Chincotagues were a little gritty and too briny. The Cape May oysters were excellent had a clean fresh taste with just hint of saltiness but not overwhelming. Next up I ordered the lobster roll and fries. I was a little leary because usually when I've had these before they're mostly filler and not enough meat. It was quite the opposite as there were big pieces of lobster and lots of it. The picture doesnt do it justice but with every bite the lobster squeezed out the end. The lobster was tender and there wasnt so much cabbage and dressing that you couldnt taste the lobster. The fries were...fries. A little soggy but I still finished them since I have a fry addiction. We also split an additional side of mac and cheese. It was absolutely amazing. It didn't taste like standard cheddar mac and cheese so I asked the server and it was a combination of white cheddar and smoked gruyere. The top was crispy and the inside super creamy and loaded with cheese. While enjoying our meal I noticed lots of people ordering the fried oysters which I didn't try, but there's always next time. Overall Hank's was a nice place with good food, fairly priced and better then going to some chain because it's a name you recognize ...worth a stop especially if you enjoy fresh oysters.


  1. that mac and cheese looks incredible.

  2. Ditto on the mac. I've had mac that way before. I made the Barefoot Contessa's recipe and she uses gruyere, too. And I, too, am a fryholic.