Hank’s Oyster Bar opens its third location on Capitol Hill on Monday. The centerpiece of the New England beach cottage-esque space is the 20-seat “Eddy Bar” where mixology queen Gina Chervsevani, a partner in the restaurant, will prepare her signature cocktails. Meanwhile, chef and owner Jamie Leeds has some new dishes in store, including a grilled duck breast, lamb burger, and local sea scallops with cauliflower fondue, sea bean, and shiitake mushrooms. She’s also expanded the “meat and two” (entree with two sides) section of menu.
Highlights from the drink menu:
Virginia is for Lovers
Catoctin Creek Organic Watershed Gin, raspberry shrub, and mint
Chairman’s Reserve Rum, Peychaud’s Bitters, white pepper, pineapple, and Rayon Vert Belgian Style Pale Ale
Peanut washed Michter’s American Whiskey, Dolin Sweet Vermouth, and marshmallow bitters
Hanky Panky “Hill Style”
Citrus sage soda and a choice of gin or vodka
These devices that look like they’re intended for use in torture sessions will actually be used to pick up and carve the giant blocks of ice from which bartenders will carve portions for your drink. A “cold pad” ensures the blocks of ice stay frozen.
Hank’s Oyster Bar, 633 Pennsylvania Ave. SE; 202-733-1971; hanksoysterbar.com
Photos by Jessica Sidman