Hank’s combines old Charleston style with the bold flavors of contemporary sea-to-table dining. Waiters in white jackets and black ties serve historic local dishes like she-crab soup, curried shrimp in a coconut- and banana-laced sauce, and Seafood a la Wando, a blend of shrimp, scallops, and fish in a rich sherry cream. The triple-decker seafood tower remains a jaw-dropping display of lobster, shrimp, oysters, and mussels, while massive fried seafood platters will satisfy the bigger appetites. But don’t let the scale and flash fool you: Chef Frank McMahon has some serious fine dining chops, and he keeps thing up-to-date with carefully prepared local fish, like roasted grouper with pea and lobster risotto and sautéed trigger over red wine-braised lentils. Add it all up, and you’ve got flashy, big-ticket seafood dining that can please even the most sophisticated palate. —Robert Moss Dish (Winter 2013)
A rich, casual setting complements a varied menu. Voted Best Seafood by CP readers.
Features: Online Reservations, Dinner, Best of Charleston winner, Non-Smoking
Hours: D, nightly.