Hanks Seafood
10 Hayne Street
Charleston, SC 29401
Phone: 843-723-3474
Fax: 843-723-0613
Reservations
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Chef Frank McMahon
Frank McMahon was born to wear chefs’ whites: both parents were chefs who melded their disparate culinary sensibilities-- she was Austrian, he was Irish-- at their Country Clare-based restaurant in McMahon’s native Ireland. After school rugby practices were followed by stints in the kitchen of his parents’ restaurant making Melba toast and chopping parsley.
After graduating from the Culinary Institute of America, McMahon worked at the famous LeBernardin in New York and then as sous chef of Opus in Santa Monica, CA. When he moved back east in 1994, McMahon became executive chef at Restaurant Millon & McCrady’s of Charleston. A year later he took over the kitchen at Elliott’s on the Square.
In 1998, he opened Hank’s as a modern interpretation of a classic Charleston fish house, where he has fashioned a menu respectful of the genre, offering fried seafood platters and traditional Lowcountry dishes, while showcasing his creativity with more current culinary influences. Purposefully unpretentious, but nonetheless dignified, it presents an appealing blend of retro and contemporary elements that complement, rather than dash.