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Bitch at Us: Chef Jamie Leeds of Hank’s Oyster Bar

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In anticipation of this year’s Signature Chefs Auction, we checked in again with Chef Jamie Leeds of Hanks Oyster Bar. (Check out our last interview with her here, and our original Hanks review here). A lot has changed for Leeds, in addition to the expansion of the original Hank’s, she also opened a Capitol Hill outpost, complete with the ever-so-popular-with-Hill-staffers Eddy Bar. A couple of things, however, remain the same: her love of Bloody Marys and pancakes with her son, Hayden.

We posed some questions—and here are her answers. 

Hank’s Capitol Hill Eddy Bar. Credit: Eater DC

What is your brunch philosophy?   Fresh, hearty and delicious.

What is your favorite brunch dish to eat?  I love the Smoked Salmon Benedict we offer on our brunch menu at Hank’s Oyster Bar.

What is your favorite brunch dish to prepare? Blueberry pancakes with my son Hayden.

What do you think of the brunch scene in D.C.? D.C. has a bustling brunch scene, lots of very good choices.

So who does it right?  I really like Cashion’s, Mintwood and Hank’s Oyster Bar. Lately, I’ve been making the trip to our new location on Capital Hill on Sunday’s. The crowd is fun and, of course, I love the food.

What do you drink with brunch? I love a good spicy Bloody Mary. I also like Hank’s Sake Bloody Mary.

Chef Jamie Leeds of Hank’s Oyster Bar.

What do you serve at brunch?  We have a really delicious Smoked Trout Hash with Poached Eggs, Potatoes, Dill & Cream, Thick Cut Challah French Toast and a new item that’s very good is our Huevos Rancheros. Of course one can still order “lunchie” items like our award winner Lobster Roll!

What’s next for you?  Working on completing our expansion in Old Town.

Why are you involved with the Signature Chefs Auction?  Because I have always believed it’s important to give back to the community that has given so much to me.  Plus, this event is always so much fun!

Get tickets to the Signature Chefs Auction here!


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