This May, Hank’s Oyster Bar in Washington, D.C., will double in size, expanding into a neighboring 1,800-square-foot space.
The expansion allows Hank’s to double the size of its popular outdoor patio with 40 seats for seasonal dining. The addition will feature the new Hank’s Bar and Lounge, which has a private dining room upstairs that can accommodate up to 24 guests for dinner.
The new Hank’s Bar and Lounge will introduce late night hours, serving until 2:00 a.m. weeknights and 3:00 a.m. weekends. This is a great opportunity to enjoy the location’s expanded beverage menu with handcrafted cocktails, punches, wines, and rare microbrews selected by Hank’s newcomers, beverage director Dana Mosbarger and mixologist Megan Coyle.
The new cocktails will incorporate freshly squeezed juices and the highest quality spirits, which will be house-infused, along with cordials, bitters, seasonal tinctures, house-made grenadine, and Limoncello.
For late night nibbles, there will be snacks for sharing from the Ice Bar menu, along with an elaborate cheese board ideal for pairing with wine. Some menu items are Tin of Smoked Oysters with Saltines; House-made Chips with Pan-Roasted Onion Dip; Seafood Ceviche with Lime and Jalapeno; Old Bay Peel n’Eat Shrimp; and Bags of Truffle Popcorn and Caviar Pie.
Architect Eric Gronning of Gronning Architects, Washington, D.C., has transformed the vacant row house, working closely with Jamie Leeds, chef/owner of Hank’s, to create a romantic, hip neighborhood oasis. The entrance of the new bar/lounge will feature a 17-foot glass atrium ceiling. The lofty ceiling height contrasts with the small alcoves fitted with tufted leather banquettes and soft candlelight. Other design elements include a 14-seat bar of marble sided with blond wood and schoolhouse lights.
