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Jamie Leeds has served as a consultant and a corporate chef for some of the biggest and most influential companies in the country, including Lettuce Entertain You Enterprises and Drew Nieporent’s Myriad Restaurant Group. But when Leeds opened her own place, she went small and personal with Hank’s Oyster Bar, named after her father, the man who inspired her to become a chef. The intimate scale of her two restaurants seems to allow Leeds to dote over every detail, including the precious bivalves that get top billing. The chef often looks past the obvious beds and opts instead for such oysters as Hama Hamas from Washington state or Dragon Creeks from some of our local waters. Don’t know much about these slimy creatures? No worries. Hank’s staff can steer you to the oyster that suits your palate, whether you like ’em fruity, flinty, or briny. They make those oysters go down way too easy.