Kitchen Favorites: Jamie Leeds of Hank’s Oyster Bar
Favorite way to eat oysters: Slurp it! And I like mignonette sauce.
Favorite kind of oyster right now: Island Creeks from Massachusetts.
Favorite summer dish: I really like fresh tomatoes, chopped up with basil and a summer salad of corn and mozzarella.
Favorite beach boardwalk snack: Margaritas? We always bring lunch—really good Italian sandiwches are nice for the beach.
Favorite dish on Hank’s current menu: The barbecue oysters. They’re from a farm on the West coast called Hog Island. Barbecue refers to how they’re cooked—not a sauce. It’s real light, with butter, lemon, tabasco, and bread crumbs.
Favorite local restaurant (besides your own): Sushi-ko. Love the soft-shell crabs and fatty tuna.
Favorite summer drink: It’s called a Blue Point Slush, a new drink on Hank’s menu. It’s made with crushed ice, blueberries muddled with a lime syrup, and blueberry vodka.
Favorite ice cream: I love Haagen Dazs coffee. We also like hand-dipped ice cream from Max’s Best. I always get coffee there too.
Favorite thing to grill: Steaks—bone-in ribeyes. I usually serve them with a chimichurri sauce. I love that combo.
Favorite brand of hot sauce: A Korean hot sauce that they have at Mandu, down the street.
Favorite dish to make: I really love preparing rustic Italian dishes, like suckling pig and whole lamb. This town needs a good Italian place.
Favorite way to relax after work: Hang out with my family, play with my son. He comes in to the restaurant a lot. He likes to play with the lobsters.