Cool Inside: Hank’s Seafood Restaurant

Cool Inside: Hank’s Seafood Restaurant is a comprehensive look at the inner workings, personnel, history, as well as a plethora of recipes of this reknowned local Charleston restaurant. Hank Holiday came to gsgd over 12 years ago to design the identity for Hank’s Seafood Restaurant, based on historic seafood restaurants of the past. Needless to say this fine eating establishment has been a rousing success. So to celebrate 10 years and it’s preeminent chef, Frank McMahon, Hank approached us again to design THE book. 256 pages later, a week in iceland press checking and now the finished product has arrived! My main man Mark Lawrence, did a beautiful job on this monster as well as the great photographer P.Frank Edwards, writer Melissa Bigner, gourmand Brys Stephens, editor Pete Wyrick and last but certainly not least Hank and Frank. You guys are the best! The books will be available for purchase at the Charleston Wine & Food Festival. Make sure to get one for you and one for someone special. It’s cool inside.

4 Responses to Cool Inside: Hank’s Seafood Restaurant

  1. Where can I buy your cookbook, Cool Inside: Hank’s Seafood Restaurant? Yesterday I used your recipe for Roasted Grouper and was hooked. The recipe was in Coastal Living, April 2012

    • hey joanne they are available at Hank’s Restaurant, Corner of Church & Hayne Street or just call them and i am sure they will ship one to you. here is their number 843-723-3474. thanks for the comment! g

  2. recently ate at Hanks and had the Andouille sausage, shrimp on grits topped with sautéed spinach. Need help finding the recipe.
    Can you help?
    thank you ,
    Mike Munz

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