Events / Dinner

A Hankering for Hank's

Fri, September 07, 2018

7:00 PM
The Beard House
Member Price: $140 Public Price: $180 Phone: 212.627.2308
Cancellation and Food Allergy Policy

Jamie Leeds

Hank’s Oyster Bar, Washington, D.C.

Chris Edwards

Hank's Oyster Bar, Washington, D.C.

Jessica Weinstein

Hank's Cocktail Bar, Washington, D.C.

For over a decade, JBF Chefs Boot Camp alum Jamie Leeds has been steaming, shucking, and frying New England seafood classics across her fleet of D.C. restaurants. We can't imagine a better guest to bring one last splash of summer to the Beard House, especially if she’s bringing executive chef Chris Edwards and toting expertly paired whiskey concoctions by Hank’s Cocktail Bar head bartender Jessica Weinstein.


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Hors d’Oeuvre

Miniature Lobster Rolls

Whiskey–Oyster Shooters

Mussels Escabèche

Corn Gazpacho with Tomato Jam

Oyster Bar > Hank’s Proprietary Oysters and War Shore Oyster Company Salty Wolfe Oysters

Tropi-Call Me Maybe > Virginia Distillery Co. Virginia Highland Whiskey with Martell Blue Swift Cognac, Passion Fruit, and Orgeat

You Can Wish for Anything > Virginia Distillery Co. Virginia Highland Whiskey with Lustau Dry Amontillado Sherry and Orange Bitters 

Chandon Brut Classic NV


Clam Chowder with Buttered Clam Broth, Potato, Thyme, and Charcoal-Grilled Pork Loin

Chandon Brut Classic NV

Oysters Rockefeller Pasta with Hank’s Mama’s Housemade Whiskey-Infused Linguini, Pancetta, Spinach, Briny Oysters, Parmigiano-Reggiano Cream, and Black Pepper

1750 Torrontés NV

House-Smoked Virginia Sea Scallops with Late Summer Tomatoes, Corn, and Whiskey-Whipped Butter

Text You in a Couple of Days > Hank's Heritage Avion Reposado Tequila with Sombra Mezcal, Agave, and Orange Flame

Whiskey-Braised Beef Short Ribs with Oyster Stuffing, Mushrooms, and Pickled Pepper Preserves

St. Hugo Jacob's Creek Cabernet Sauvignon 2012

Key Lime Pie

French 75 > Monkey 47 Gin with Grapefruit, Chandon Rosé, and Lemon Oil 

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