Hank's Seafood Restaurant sits in a renovated turn-of-the-century warehouse overlooking Charleston's historic City Market, its dining rooms nodding to the building's port-city roots. The restaurant has been running in Ansonborough for more than 25 years, working with sustainably sourced local seafood as its foundation.
The menu centers on signature dishes like Seafood à la Wando, Jumbo Lump Crab Cocktail, and bouillabaisse, alongside pan-seared daily catches. Reviewers regularly point to the grouper, oysters casino, crab cakes, seafood tower, and pecan pie, with a community table available for shared seating.
Executive Chef Tim Richardson, a South Carolina native, came up through steakhouses in Columbia before training under Chef Ryan Brevda at Twigs in Blowing Rock, North Carolina. He moved to Charleston in 2001, studied at Johnson & Wales, and mentored under founding chef Frank McMahon at Hank's before eventually taking over the kitchen. The room reads as upscale and service-driven, the kind of place regulars return to for anniversaries and special occasions as much as a plate of fresh fish.
The menu centers on signature dishes like Seafood à la Wando, Jumbo Lump Crab Cocktail, and bouillabaisse, alongside pan-seared daily catches. Reviewers regularly point to the grouper, oysters casino, crab cakes, seafood tower, and pecan pie, with a community table available for shared seating.
Executive Chef Tim Richardson, a South Carolina native, came up through steakhouses in Columbia before training under Chef Ryan Brevda at Twigs in Blowing Rock, North Carolina. He moved to Charleston in 2001, studied at Johnson & Wales, and mentored under founding chef Frank McMahon at Hank's before eventually taking over the kitchen. The room reads as upscale and service-driven, the kind of place regulars return to for anniversaries and special occasions as much as a plate of fresh fish.