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“Industry” Lunch Deal at Hank’s Dupont Every Monday!

That’s right!  If you work in the restaurant industry, join us at Hank’s Dupont for lunch and receive a 10% discount EVERY MONDAY.  Just tell your server or bartender, and we’ll take it from there.  Yep…we love you too!

Industry Lunch Marquee

Hank’s Oyster Bar in Culinary Capital, Washington DC

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“Leeds and her peers have completely reinvented the culinary scene, not just at the neighborhood level, but in ways as deeply layered as Washington itself.” Passport Magazine’s Jeff Heilman shares the journey of Hank’s Oyster Bar and how Washington, DC has become a culinary destination. Click here for the full article!

Zagat Names Hank’s 1 Of DC’s Hottest Oyster Bars

Hanks Oyster Bar

“Summer in DC used to be all about the blue crab. But increasingly, Washingtonians love nothing more than knocking back dozens of raw oysters once the temperatures start to climb.” Hank’s Oyster Bar was named one of the hottest places to find them!

Sunday Supper This Weekend At Union Market

Sunday Supper

On Sunday, June 14th, Jamie Leeds with the help of Hank’s Dupont Executive Chef Theary So will participate alongside several other renowned female chefs at the annual Sunday Supper at Union Market, an evening benefiting The James Beard Foundation’s Women in Culinary Leadership Scholarship Program. The duo will be serving Seared Scallops with Raw Squash Pasta, Arugula Pesto, Heirloom Cherry Tomatoes, Goat Cheese Stuffed Squash Blossoms and Pecorino at the private, multi-course dinner. Click here to purchase tickets to this memorable event!

Hank’s Oyster Bar Boasts Cocktail With The Longest Name

Hank’s On The Hill bar manager Michael Saccone created a drink with 88 letters, 18 words and only 4 ingredients! Watch him make ‘An Italian Gentleman Riding His Bike Through The Piazza With His Pant Leg Rolled Slightly Above His Ankle!’ on FOX 5 DC.

Hunkering Down to Move Forward

By Jamie Leeds

Life is a combination of magic and pasta.” – Federico Fellini

In the sticky days of late May, when I wasn’t up to fighting the lines at the supermarket, I looked deep into my cupboards and created an enchanting pasta dish with rediscovered gluten-free pasta, canned tomatoes, cannellini beans, jarred artichokes, broccoli, garlic and onions. Ta da! A delicious dish cobbled together from long overlooked staples.

The rain looks beautiful from my window, while I’ve been hunkering down inside and preparing for the next phase of the Hank’s brand. I’ve been spending a lot of time working on my new project in Old Town Alexandria, where I’m building a new concept restaurant – Hank’s Pasta Bar.

Hank’s Pasta Bar will feature rustic Italian cuisine.  We’ll be making homemade pastas and antipasti, our own charcuterie and whole grilled fish. And of course we will have a very extensive Italian wine list with a focus on regional Italian wines. In the near future there will be a catering venue on the second floor for weddings, bar mitzvahs, receptions, etc. and a demo kitchen where I will conduct monthly cooking classes.

Nicolas Flores, who has worked with me for eight years at Hank’s Oyster Bar in Old Town, will be the chef of Hank’s Pasta Bar.  He is currently expanding his skills in pasta making and butchery as he prepares to open Hank’s Pasta Bar at the end of 2015.  This also gives us time for a few research sprees to Philadelphia, New York and Boston – cities with historic Italian communities, and the best and most exciting Italian restaurants and chefs.  We’ll visit Marc Vetri in Philly, Tom Colicchio out of New York and Barbara Lynch in Boston.

As an entrepreneur, owning a building where I have my restaurant is something I’ve always wanted to do.  With Hank’s Pasta Bar, I was given that opportunity.

Big dreams demand some hunkering down to make them come true.  I can almost taste the homemade pasta, the grilled fish and the perfectly flavored antipasti, all while sipping a dry Italian red wine.  Magic begins with imagination.  Then you dig into your cupboard, your resources, yourself and create something amazing.

HANK’S OLD TOWN OPENS FOR LUNCH

HOT Lunch pic

Hank’s Oyster Bar in Old Town Alexandria announces lunch service starting Monday April 6.  Lunch hours will be Monday-Thursday from 11:30 am until 3:00 pm.   Check out the lunch menu here!  Friday – Sunday, Old Town offers our brunch menu.

8th Annual Oyster Fest in Dupont!!

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Spring is here!  Which means it’s that time of year…time for OYSTER FEST!!  Please join us for our 8th Annual Oyster Fest at our Dupont Circle location, Saturday, April 25th from 11 am to 3 pm.  We will be featuring All-You-Can-Eat fresh oysters on the half shell, fried oysters, BBQ’d oysters, popcorn shrimp, Old Bay fries, and onion rings. PLUS, All-You-Can-Drink premium draft beers!  Only $80.00 per person!!  This event is rain or shine and must be 21 years of age to enter.  GRAB YOUR TICKETS HERE!

Healthy Eating Tips and Recipes from 15 Female Chefs

Jamie Leeds 2015 Oysters

February 15, 2015 by Paige Fowler

Jamie Leeds – Melissa King & 14 Female Chefs Share Healthy Meals & Eating Tips – Shape Magazine

Hank’s Old Town Now Serving Late Night Menu

HOT late night pic

Hank’s Old Town is thrilled to be offering a new late night menu along with new hours at our bar.  Now you can enjoy 1/2 price raw bar EVERY NIGHT from 10 pm to 12 am..and if you’re looking for something a little more substantial like an Oyster Po’Boy or Lobster Roll..we have you covered there too!  Check out the full menu here and we look forward to seeing you at the bar!