Hank’s Haute Dogs re-opens on Saturday, October 24th,
now serves Hankfast (late breakfast) Starting at 10 am
HONOLULU* – Popular Kakaako casual restaurant hank’s haute dogs will re-open for hungry diners this Saturday, October 24, just steps away from the former location, at 324 Coral Street.
In addition to the famous Chicago hot dogs, lobster dogs and other innovative eats, the restaurant will now serve for hankfast, or late breakfast at 10 to 11 a.m. Monday through Friday (10 a.m. to 12 noon on weekends).
The offerings include a Breakfast Dog, Breakfast Fries and Ice Coffee Whip. The large array of haute dog offerings such as Bratwurst, Portuguese Dog and Lobster dog start at 11 a.m. and continue until the restaurant closes at 3 p.m.
“We are thrilled with the way the new place looks and are excited to offer these new delicious breakfast offerings,” said owner and founder Henry “hank” Adaniya.
Originally opened Hawaii in 2007, hank’s proved popular with locals and won national accolades as one of the nation’s top hot dog locations. Bon Appetit named it in “Best New Places for Hot Dog”, Gayot placed it Top Ten hot dog places, and it has been featured in Conde Nast Traveler and aired on Diners, Drive-In and Dives, Man vs Food Nation and Unique Eats.
The restaurant was closed for 2 months as the location moved to a nearby site because of the redevelopment in the area. Now the eight-seat restaurant is open with outside seating and is popular with the take-out crowd.
One hour of free parking is offered in the new Salt parking structure around the corner on Keawe or the front lot at Coral Street and Ala Moana Boulevard.
*News Release Contact: Lynette Lo Tom @ 808-275-3004 / lynette <–/ at /–> brightlightmarketing.com
On behalf of The Tasty Island, Yours Truly was invited this past Monday, October 19, 2015, to a private media preview of owner Hank Adaniya’s new “Hankfast” Brunch menu. This, to debut this Saturday when he reopens his new flagship Haute Dog “stand” just steps away from his former digs on Coral Street in the heart of industrial Kaka’ako, right behind Highway Inn, across the street from the Gold Bond Building on Ala Moana Boulevard. Easy to find (and park).
Before we get to da’ grindz’, let’s check out inside Hank’s new (Bishop Estate) digs…
It’s still, shall we say, “cozy” within the air conditioned space.
Here you see the newest menu addition labeled “Late Breakfast”, a.k.a. “Brunch”, a.k.a. “Hankfast”.
Yours Truly (mixed Hapa-Haole) with Hank Adaniya, who is 100% Uchinanchu (Okinawan)…
Hank Adaniya is a total “HAM” when it comes to media interviews, whether it be still or video, so, there you go…
Without further ado, Hank’s “Hankfast” Breakfast Fries, “fully loaded”, including sauteed onions and peppers, ‘shrooms, Kukui Brand Podagee Sausage (har-dee-har-har-har), topped with a perfectly poached Kalei (locally-farmed) egg, topped with perfectly-executed, rich ‘n decadent Hollandaise Sauce, topped with a sprinklin’ of Paprika…
Note, the portions Hank personally served us isn’t exactly how much you’ll receive. Dang, does that look ONO!
This beautifully runny yolk oozin’ out truly puts the “Cha-CHING!” in “money shot” as far eggs are concerned…
And? See, this is the kinda’ food I want at 2am in the morning on a Friday or Saturday night, however 11am on a Monday when I have to return to the office, works too. LOL!!! Seriously though, wow! “Hank’s Fries” are AWESOME! Like “totally rad’, dude!”
The perfectly deep-fried semi-thick straight-cut fries are super steamy-fluffy, with just the right crisp on the outside, while being seasoned perfectly with salt. Getting to that “gold”, you must dig through layers of rich, perfectly executed Hollandaise (butter, egg yolks and lemon, can’t wrong there!), a perfectly poached egg with runny-rich yolk, tasty, zesty Kukui brand Portuguese Sausage, seared perfectly on the edges, and a smothering of “hit da’ spot” caramelized onions and green bell peppers”. While for that “zippidity-zap”, a sprinklin’ of Paprika… bam! Dude, Hank’s really did his homework on this dish, as Hank’s Breakfast Fries are in it to WIN IT! 5 SPAM Musubi. Easily!
Next up, Hank’s other main feature “Hankfast” menu item, the Breakfast Dog…
The “Hankfast” Breakfast Dog is essentially made-up of a British “Banger” (pork-based European style ‘n spiced mild-flavored sausage), sauteed on a flattop griddle with clarified butter, wrapped with a Japanese style “flat” (very thin and wide) omelet, within that including melted cheddar, topping that with a slice of fresh tomato, served on a buttered ‘n toasted standard white bread hot dog bun.
Hank personally recommended dressing the Breakfast Dog simply with Ketchup and Tobasco, so that’s what I did (because that’s what I do lol)…
And? Yum! Honestly, I think — like everything else (including my own food at home) — it could use a “healthy smothering of Hank’s AMAZING Truffle Cheese on this Breakfast Dog, irregardless of it already having an egg and cheese wrapped around the Brit’ Banger. Yet still, in and of itself, definitely a “go”!
To wash it all down, Hank served us his “Hankfast Coffee Whip”, which is essentially a very dark and strong Coffee Slush (made in the same machine that makes them Pina Colada drinks) with Whipped Cream topping it….
I didn’t mention to him yet, but I thnk Hank should add this here “Coffee Jelly” that Iyasume Musubi serves to his “Hankfast” menu, along with the “Coffee Whip”…
As it sounds, “Coffee Jelly” is essentially brewed and sweetened (very strong) black coffee, with galatin added to it, then refrigerated to set-up. It’s served simply with a side of half & half creamer (or you could use canned evaporated milk or heavy cream) that’s added as a finishing topping by the “end-user”.
“Coffee Jelly” is super ono, and would be a nice side kick to the “Coffee Whip”, not to mention easy to make, only requiring refrigeration, no machine necessary. Hank, consider it my brother! “Hank’s Coffee Jelly”!
Hank also served us a couple featured lunch items to sample, including his “Hankburger”..
The “Hankburger” is 100% never-frozen (not locally-raised, due to cost) ground beef (about 80% lean), shaped by hand to order, seasoned with Hank’s “secret blend” of spices that Hank claims “brings out the char-grilled flavor”. Char-grilled, in-fact, on an open-flame cast-iron grate commercial grill. It’s served on a potato bun with Hank’s “secret sauce”, being essentially ketchup, mustard and mayonnaise.
Speaking of which, I told Hank about Omiya’s “secret sauce”, as well as McCormick’s Montreal Steak Seasoning, he was in the dark. Oh, Hank, oh Hank, oh HANK!!!
Turning it around for the “money shot”….
And? “Money!” Super beef, totally char-grilled flavor profile, while being cooked to juicy ‘n drippin’ medium-rare perfection. And I love that soft ‘n supple potato bun. Grab it ‘n bite right into it! lol
If someone drags you to Hank’s (no pun intended), and you’re not in the mood for hot dogs, “Haute Dogs”, or sausage in general (eeeewww!!! lol), definitely give the “Hankburger” a try, along with his most excellent fries (smothered in Truffle Cheese of course!). I’m confident you’ll be a fan!
Finally, he offered us a sampling a new lunch special, the Rabbit-Veal Sausage Dog…
It’s topped with caramelized onions, sauteed buttery mushrooms and this Truffle Cheese Sauce (yes, that sauce on top), that is TO DIE FOR, all served on a soft steamed (not toasted to note) white brean bun. Seriously folks, when you come to Hank’s new digs in Kakaka’ko, I don’t care what the hell you order. Just make sure whatever it is, that you opt for the TRUFFLE CHEESE SAUCE on top of it. BANK!!!!!!!
Seriously, this wonderfully spiced “European style” Rabbit Veal Sausage, with all the toppinz’, including that TO DIE FOR Truffle Cheese is probably one of the best “haute dogs” I’ve had, like EVER.
Fittingly for lunch, to wash those down, we got a nice big cup of his Pineapple “slush” (shhhhh, don’t tell him I’m calling it that!)…
Ah, yes, the Pineapple Slush is absolutely onolicious and refreshingly slushy-icy cold. Hit da’ spot!
Along with other media folks, above with me is the lovely Makamae (<— a familiar name to me on a sentimental level, meaning “precious” in Hawaiian), who used to work with Emi Hart @ Yelp. Makamae is a standout Stanford University and Kamehameha Schools graduate (more irony).
Huge mahalos to Lynette Lo Tom for inviting me (pictured above, who is a Honolulu Star Advertiser guest columnist , Chinese expert cook (all styles! and all-around cool gal, and of course, HANK! You’re such an awesome person, and a pleasure talking to!
Again, Hank’s Haute Dogs (you may have heard about him on Food Network’s “Triple D”) will reopen this Saturday at 10am. And again, whatever you order, if you can stomach it, tell them you want the Truffle Cheese SMOTHERED on it. Winnahz!
Tel. (808) 922-4265
Business Hours: 7 Days 10am to 4pm; New! “Hankfast” served 10am to 11am (to 12pm Saturday and Sunday); Lunch daily 11am to 3 pm; handicap accessible
Cash and credit cards accepted
Henry Adaniya’s switch from fine dining to hot doggery was anything but conventional. Born in Los Angeles, he grew up in Chicago where he created a legacy as owner of the renowned Mobil 5-Star restaurant Trio (1993-2006). At Trio he mentored some of this country’s top chefs including Chef Grant Achatz of Alinea/Next, Food Network Star Gale Gand, Shawn McClain of Sage Las Vegas and Top Chef contender Dale Levitski of Sinema Nashville. To realize another lifelong dream however, Adaniya returned to his family’s roots in Hawaii and opened hank’s haute dogs in 2007. Given his background of course, it couldn’t be anything less than spectacular! Innovative creativity and unique vision are Adaniya’s trademarks as he took, once again, the ordinary into extraordinary.
Now as “Hank”, Adaniya sets precedence by creating a fast food eatery of impeccable quality, creativity and service. hank’s haute dogs entertains the palate with playful yet well composed flavors, offering classics, like Chicago Dog and bacon-wrapped Fat Boy to the more exotic of Lobster, Kobe, Alligator and Buffalo. Hank also adds a bridge to his fine dining past with creations Beef Fat Fries pommes frite style, Truffle Mac n Cheese, Tahitian Crème Brulee and Hibiscus Lemonade.
The concept swept Honolulu foodies off their feet and quickly drew attention of the local media followed by numerous national recognitions. Bon Appetit named it in “Best New Places for Hot Dog”, Gayot placed it Top Ten hot dog places, featured in Conde Nast Traveler and aired on Diners, Drive-In and Dives, Man vs Food Nation and Unique Eats.
Already a destination eatery in Honolulu, Hank opened his first licensed outlet in 2014 at the Maui Sheraton Resort with visions of future expansion.