Serving up Austin Cuisine with a Southern Flourish

Words by Libby Allen photos by Eric Morales

Carrying on the Southern tradition of exceptional hospitality and making sure everyone leaves with a smile on their face, Hank’s is the place for familiar food with a contemporary flair. 

Nestled in the Windsor Park neighborhood, surrounded by a wrap-around porch that would make Tennessee Williams jealous, is Hank’s—a casual cafe and eatery with modern charm and flair of a southern soiree. 

Hank’s co-owner Andy Means named the restaurant after his grandpa. “His style was familiarity,” Andy says of his grandfather. “We’re trying to invite guests in and give them something perfect every time,” he emphasizes. “[Grandpa] Hank would set up tables in his driveway, cook fajitas or hams, buy produce from local farmers, and invite everyone to join.”

Andy and his wife, Jessie Catz, started Hank’s in 2018 after their wine and cheese shop, Henri’s, burned down. Despite the growing pains and long hours that any burgeoning restaurant and its owners experience, Hank’s started as a success and has only gotten better. 

Massive fans spin on the wide porch, keeping Hank’s cool and shady in warm summers. The inside is simple and easy on the eyes, with spacious booths and a large bar area bathed in warm walls, large metal windows, natural decor, and plants galore. The staff is never too busy to offer a warm smile and ask guests if they need a refill. 

Andy attributes the restaurant’s success to the same reason Grandpa Hank’s backyard gatherings were always an occasion: the details. “We do all of our baking in house. We needed the perfect bread to go with everything. How does it slice? How does it crumble? How does it go into breadcrumbs? How does the burger bun go with the burger?” Andy goes on, “Making the perfect sourdough is what we spent most of our time on before opening.” Now they char it just perfectly to soak up all of the goodness that goes into their most flavorful dishes.

Andy and Jessie put the same care into the attributes of their restaurant that Andy’s grandfather put into everyday life. “Hank did the tiny details just right. The right plates, the right silverware to use, everything was so simple and straight-forward. You didn’t have to think; you just came and enjoyed a meal,” Andy recalls fondly. 

Andy’s love of running the business is similar to his grandfather’s love of hosting the perfect dinner party. “For me, it’s running the day-to-day. I love it. I want to talk to the managers and review notes and see what we need to optimize.” He adds, “Relationships are my strong point; it’s what I love getting out of bed in the morning to do.”

Owner’s Choice: Andy eats the Crispy Rice Bowl, a mixture of mint, cucumber, cilantro, ginger, arugula, topped with a sunny egg and hot sauce, about 3 to 4 times a week. “It’s kind of a curveball on the menu, but it’s bright and fresh.”
Crowd Favorite Cocktails: Hank’s serves a few cocktails on draft. Some regular crowd-pleasers include the Hanky Panky Tiki, a Hankalicious take on the classic tiki drink, and the Spicy Margarita. Both of which are $6 during Hank’s daily happy hour.

Contact:
5811 Berkman Drive
hanksaustin.com
@hanks.austin