At Hank’s, Chef Frank McMahon has fashioned a menu that re-creates that of a classic Charleston fish house serving a creative blend of traditionally fried seafood platters and time-honored Low Country dishes. Chef McMahon also showcases his creativity with local, sustainable, and contemporary culinary fare. Hank’s, overlooking the historic market, is modeled after the great Charleston fish houses of the 1940s and is located in a turn-of-the-century warehouse now designated as a national historic landmark. NewYork-based architectural firm Bentel & Bentel, famous for designing some of New York City’s most popular restaurants, set the stage for local interior designer Amelia Handegan to create a convivial atmosphere. Authentic details abound with mahogany frames, hand-blown leaded glass windows, and custom-distressed stained pine. Antique tiling accents the pine plank floors and zinc and copper encase the exhibition raw bar, which serves as a focal point within the restaurant. The menu at Hank’s offers Southern specialties such as Fried Seafood Platters, Low Country Bouillabaisse, and She Crab Soup. Signature dishes and chef specialties include Oysters Casino, Shellfish Cocktail with Lobster, Charleston Oyster Stew, Hank’s signature pan-fried crab cakes, Roasted Grouper, Rare Seared Tuna, Shrimp and Grits and much more.