Hank’s Seafood Restaurant, a 25-year-old Charleston, S.C., institution focused on the hospitality and seafood of the low country — the coastal area stretching from Charleston to Savannah, Ga. — recently opened a new location far from home in Columbus, Ohio, called Hank’s Low Country Seafood & Raw Bar. Drawing inspiration from the original restaurant, chef Frank McMahon is in charge of the culinary team at both venues, which are part of the Makeready hospitality group, based in Dallas.
Dinner entrées at the restaurant start at $29, but in June Hank’s launched its Quick Catch lunch option, offering a 45-minute, three-course meal for $35. That menu includes mint peach iced tea, a choice of appetizer and entrée and a chef’s selection for dessert.
McMahon recently discussed the new project.
The raw bar at Hank’s Seafood Restaurant.
What is important about low country cooking, and why bring that style to the forefront?
Low country cooking has a rich history, dating back to the country’s founding. With direct access to the intercoastal waterways, the low country offers bountiful seafood, like shrimp, grouper and snapper, as well as produce such as okra and corn. Hank’s has seen much success over the last 25 years, and we’re excited to continue building on that excellence and bring a taste of authentic low country cooking and hospitality to the Midwest.
How does this restaurant differ, if it does, from the original?
Hank’s Low Country Seafood pulls a lot of inspiration from the original Hank’s menu and mirrors many of its staple dishes. Its positive reception among both locals and visitors was a key driver in Makeready’s decision to open a second location, in Columbus.
In addition to our culinary offerings, we are also proud of the cocktail program, offering drinks such as the Low Country Julep, Coastal Palmetto Daquiri, and Buttered Pecan Sazerac. We have also created several new dishes as part of our first-ever lunch service, which debuted at the Columbus location on June 20.
Are there any signature dishes you feel fully represent the authentic roots of the menu?
Staple menu items include Hank’s beloved she-crab soup, shrimp & grits, blackened seared scallops, buttermilk fried chicken, seafood platters and our showstopping seafood tower. In addition, the new lunch menu features lighter takes on our classic dishes such as the open-faced crab melt sandwich and blackened rare tuna salad.
Why Columbus?
Not only is the city growing rapidly in the hospitality space, Makeready also noticed many folks in the area had been to and loved Hank’s during their visits to Charleston, presenting a unique opportunity to bring a cherished experience from the low country to the Midwest where folks could enjoy some of their most memorable meals back home.
What are some of the key design features of space?
It was designed by Home Studios with nods to the coast woven throughout. The venue has a dining room that accommodates up to 158 guests, with seating in the lounge, and bar as well as the main dining area. It is done in tones of warm brown, with deep green and gold accents, contrasting with the white linen tablecloths. To enhance the community aspect, we offer two communal dining tables that connect the main dining area to the raw bar display. In addition to these spaces, there is also a private dining area with its own separate entrance for parties of 22 or less.
