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  • This girl loves a great steak. Hank's was our first dinner at GVR with a few coworkers and clients. It sure hit the spot with atmosphere similar to El Gaucho but with a more contemporary twist. The space is warmed up by a modern fireplace and beautiful crystal chandeliers. Service was impeccable. This gentleman made my mouth water every time he described a dish, a cut of meat, or the house specials. He knew every ingredient and did not hesitate to offer a complimenting martini or a glass of wine. Attentive just enough and engaging. Talk about a proper steak: Hank's cuts are all prime and hand cut, with grass fed options available as well. Our dinner consisted of the following: - Carpaccio of beef: always one of my favorites, the meat plays center stage, with just a touch of good olive oil, capers and micro greens. - Petite Filet: prepared Rare plus, ahmazing, the steak melted in my mouth, it was accentuated by just a touch of salt and pepper, so I could really taste the flavor and texture of this cut. A little bit of peppercorn sauce on the side. - Steamed asparagus: bottom half of the stalks are shaved for perfect tenderness. - Rotisserie Chicken: This is a whole chicken. Crispy, seasoned skin and juicy flesh all around. - Mashed potatoes: super creamy, with a touch of garlic. Cucumber martini was a fresh start to the meal, followed by a glass of malbec. Delightful experience from start to finish. If you end up at GVR you absolutely have to eat at Hank's.
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