Hank's Seafood: A Smalltown Chef Takes The Helm At A Charleston Mainstay

A change in environment produced a bit of of a culture shock for Executive Chef Tim Richardson of Hank’s Seafood Restaurant in Charleston, SC. Thankfully his culinary education and training from Johnson and Wales University prepared him for anything, so he made the move from the small mountain town of Blowing Rock, N.C. to Charleston, segueing from a four-person kitchen to leading a team of nine line cooks and 70 staff. It was a big leap. But as Chef Tim describes it, the organization behind the team assembled by original Chef Frank McMahon was the key. “Frank is like a brother to me, and his mentorship helped me succeed during the transition.” And one might add, what’s not to like about coastal sunshine, abundant varieties of fresh seafood, and a built-in mentor to set the stage?

Richardson recalls his decision to move to Charleston, “Along with the owners of Hank’s, Frank built a solid reputation. I had interviewed and tried two other restaurants but the opportunity to work with him and the team, as well as to upgrade my skills, was something I could not pass on.”

Housed in a historic downtown warehouse, Hank’s is known for blending Charleston’s rich culinary history with locally sourced seafood. According to Richardson, “the menu is always evolving alongside our new event space, like the loft for 30 people and a larger space for weddings and meetings.” Hank’s classics include locally caught shrimp and grits, She-crab soup, oyster stew, crab cakes, grouper and flounder, along with the Seafood Tower, always a favorite featuring chilled shellfish and oysters. Now open for lunch from Thursday to Sunday, the chef is also serving a shrimp burger, Wando She-crab soup, and a fried chicken sandwich.

“When Hank’s originally opened in 1999, there weren’t many upscale seafood restaurants downtown. There was McCrady’s and Carolina’s,” says Richardson. “With so much talent and renowned restaurants downtown now, we enjoy a good mix of locals and tourists.” Especially complimentary in a location where mainly hungry travelers dreaming of Charleston’s seafood rich harvest can walk in off the street.

A testament to Hank’s longevity and success is its consistency and customer service. “The continuity of our service and staff have our loyal customers coming back year after year. People ask for their favorite servers every time they come in. The integrity of locally sourced seafood, such as our shrimp from Crosby’s Fish & Shrimp and Cuda Co., who provides our whole fish, sets us apart, which is obvious by the reviews we receive,” says Richardson.

“Our team takes pride in the mission and at the end of the day we strive to provide a delicious meal and a great dining experience for people who spend their well-earned money eating out.”