Cool Inside: Hank's Seafood Restaurant

Locals know where to get a great fish dinner—and now you do, too, with recipes from Cool Inside: Hank's Seafood Restaurant cookbook by chef Frank McMahon and Melissa Bigner.
Writer: Kate Krug

Now in its 13th year of business, Frank McMahon has been more than just a lucky charm for Hank's Seafood Restaurant. Born and raised in Ireland, McMahon has also served as Hank's first and only Executive Chef.

Specializing in serving traditional seafood dishes laced with a special Lowcountry flair, McMahon's flavorful meal options are varied enough to please even the pickiest of palates. Hank's Seafood Restaurant has been the recipient of the "Best Seafood Restaurant" honor by the Charleston City Paper for 12 consecutive years. Hank's also garnered a mention in Esquire as one of America's Best New Restaurants.

McMahon is a graduate of the Culinary Institute of America, located in Hyde Park, New York, where he was voted "Most Likely to Succeed" by his graduating class. Before starting work at Hank's, McMahon worked at a few other local Charleston favorites, such as Restaurant Million, McCrady's, and Elliott's. More notably, McMahon also worked at the popular Le Bernardin in New York City and served as sous chef at Opus in Santa Monica.

Lucky for us who maybe aren't as skilled in the kitchen, Chef McMahon has shared more than 100 of his recipes, as well as some interesting tidbits about the history of Hank's in his first cookbook, Cool Inside: Hank's Seafood Restaurant. The book was co-written with Charleston Magazine senior editor, Melissa Bigner, and Peter Frank Edwards is responsible for the many full-length photos in the 256-page book. The book is currently selling for $50 and is available through Wyrick & Company, as well through Barnes & Noble.

Hank's Seafood Restaurant is open for dinner every night starting at 5 p.m. Reservations are not required but recommended, call 843/723-3474 or book online through OpenTable.