Hank Charcuterie

This is the best food in town. The patio is great on a nice day. Really looking forward to a more seating and better ambience (?) with the up coming remodel. Keep doing what you’re doing Chef Good.

I’d like to give a more comprehensive review, but unfortunately, I’ve been unable to convince myself to order anything other than the Chorizo Burrito and the Biscuits and Bacon Gravy — two dishes which, I’m not exaggerating here, have changed my life. There’s really no valid reason for why I wouldn’t go here for brunch every Sunday other than an interest in variety, and maybe a concern that my consistent presence at the restaurant might get a little creepy after awhile, but make no mistake, this is the best brunch option in Lawrence and it’s not close.

This place is AMAZING. Friendly staff, great food and AMAZING pickles. You can buy sausages to go, and prepare at home, too.

Several friends and I decided to try Hank out and were overall pretty pleased. I got the lamb burger ($ 12) and duck fat potatoes ($ 6), my bf got the roast pork sandwich ($ 11) and my friend got the Hank burger ($ 11). You don’t get any sides and for those prices I think you probably should. The pork sandwich and burger were a better value because they were delicious and huge; the lamb burger was tasty but definitely not outstanding and it was quite small for the price. It would have been much better with goat cheese, pickled onions, and mint sauce in my opinion. Also I was SUPER disappointed in the «duck fat» potatoes because I didn’t even get a hint of duck fat. They were good but c’mon… If you say duck fat and it tastes like you used canola oil that’s pretty disappointing. Salt and pepper weren’t on the tables but in a central location and they just had a jar of each with a spoon in it, which was inconvenient if you wanted to season your food.
Even though I think it’s overpriced I definitely appreciate that everything on the menu is locally sourced so I don’t really mind too much. I’d definitely like to come back and try some new things on their frequently changing menu and get some stuff from the deli (pâté and lamb belly anyone?)

Service was good, but I am not fooled by bottles of tap water that are refrigerated for five minutes. Just give me a carafe. Decent food, but why did you open a place with no parking? Why six blocks from downtown? Really wanted to like this place, but it just feels too pretentious. Sorry Hank.

We really wanted to love this place. Our first experience was a year or so ago. We came to buy sausage for a dish we were making. Upon entering, the woman at the counter was clearly overwhelmed. When she asked for help the guy from the back was clearly annoyed and she looked on the verge of tears while he threw stuff around. We tried to smile and defuse. We got our sausage home to find sharp bits of bone inside. The sausage itself had decent flavor though the grind is incredibly course. We waited to go back after hearing good things from people we trust. This time we ate in, opting for the charcuterie board. The young guy who took our order dropped it off at our table, not explaining what was on it. We tried asking a server but got awkward one word answers. The board was great, no doubt. And it was slight redemption from the first visit. But it’s pretty clear that they don’t care if you’re into the food or not. Maybe you have to be close personal friends?

I really dug how open it is here and they even have a table practically in the kitchen. They sell meat as well as serve food here and everything looks delicious but the fridges do seem to be placedkind of empty.
I came on Tuesday and had the fried chicken and loved it. Comes with a biscuit gravy and coleslaw. Coleslaw was a little salty but the chicken was on point. I’ll be back to try some of the cured meats very soon.

This place is so exciting! Our table was right by the open kitchen so we could watch our food being prepared. The music was great, service was friendly, and the food was out of this world! We ordered a pickled vegetable appetizer (the pickled curry cauliflower was the best). I ordered the Hank burger and my husband ordered the banh mi. They were both perfection! My 3 year old got the pancakes with blackstrap molasses, jowl bacon and a poached egg. He ate the whole plate! Couldn’t resist getting a pound of jowl bacon to go. Can’t wait to go back!

Food was EXCELLENT!, but the service was «Meh?!? My girlfriend and I made a special trip to Lawrence to eat at Hank Charcuterie to celebrate her birthday. The food was wonderful as was the atmosphere save for the server, Bonnie.
The good, was the variety of foods offered. Hank processes its own meats which are sourced locally. Hank offers chicken, goat, lamb and house made sausages which varies from time to time. I ordered the rabbit porchetta with bacon sausage, polenta and fresh greens. The rabbit was smoky and very tender. We both loved the polenta as it was coarsely ground and perfectly seasoned. This dish was topped with a perfectly fried over easy egg where the yolk was still runny. That was fabulous! She had jambalaya which was smoky rather than spicy. The spice was not missed as all the ingredients took on a smoky taste from the ham and andouille. Lastly we have the sauteed brussels sprouts which were firm, delightfully crunchy and topped with a grainy mustard. The sprouts were so good, kids could eat them for dessert.
Our cashier/​server, Bonnie, could not have been more disengaged. Boo and hiss! No mention was made of their happy hours and the specials on drinks and dishes. Nor did she inquire if this was our first visit to Hank. We inquired about the meat subscription, but she just said there were no more brochures left without asking the chefs in the back if there might be more. The chefs did such lovely work preparing the food. It’s sad that the front of the house was so uninviting and careless.
The good news is that we will be back to visit Hank as the food in its variety, preparation and presentation is a hit. For this reason alone I would recommend others to visit. Please take care to have the front of the house match the back of the house’s culinary skills and passion.

Good food. Good time. Sat us in the kitchen, which was pretty cool. Charcuterie tray was on point. Head cheese, lardo, rustic bread, pickled veggies. Quail was delicious, could have eaten a dozen of the little birdies. Beer and wine selection was small but well curated. Wish I lived nearby so I could utilize the butcher-​side of the place. Saw they had several options for stock to-​go. Duck stock looked like my jam.

If I owned this establishment, I would be very concerned that customers are leaving negative reviews on a variety of feedback platforms (Facebook, Google, Unilocal) that describe how they 1. Are overpriced, 2. Believe making a limited quantity will increase demand, and most importantly 3. Lack customer service of any kind. Do not support businesses that put product before customers and delete negative reviews.

This review is for the restaurant only. Dinner menu. Not the meat counter or lunch menu most people here rave about.
My husband and I were both underwhelmed.
We ordered the charcuterie board to start. Rhubarb jam, assorted pickled vegetables, spreadable lard, head cheese, some kind of dry stewed meat spread, grainy mustard and some artisan bread from a local bakery. Sounds pretty good, eh?
Normally I find something I really like on a palette such as this. Either an item by itself or something that when added to something else is just amazing. Sadly there was not a single standout item or magical combination to be had. The bread and mustard were quite good, but I didn’t select this restaurant for its bread or its mustard.
Next we ordered the pork belly small plate, another Unilocal favorite. It was actually pork cheeks on the night of our visit. It was ok. I exceeded my monthly sodium limit between this and the pickled vegetables.
Last we shared the lamb ragu. It was good. Not impressive, but much better than the board we started with. We also had a side of heirloom, leather shoe laces, er, I mean green beans. Good thing we had a steak knife to hack through those babies. Fiber quota for the week, check.
We had dessert elsewhere. Our tastebuds were ready to go.
P. S. I slept on writing this review for 3 days as a cooling off buffer. Then I let it sit a little longer for fair measure. My review still stands. Unfortunately there was no improvement.

A former gas station back in the day …
Now HANK is where you go to put some premium in your tank! Premium groceries to eat there or take home!
Local provisions and the finest local meats dance a seductive romance with your tastebuds at this gastronomic meat market.
I had a Bön mei (? Spelling) Vietnamese sandwich the first 2 times there because after one bite it was food porn hall of fame time.
Pâté spread thin on wheat fields French baguette with house smoked pig jowl meat (oh mercy) and house made green tomato kimchi and other magic that made up the best samich I have ever had… Those are tears of joy suckers and suckets!
My tears of joy turned to a broken heart on my next visit, the menu is like a super model parade on a runway with another piece of eye candy clomping they tiny feet like they are trying to get some mud off their boots… Sorry I digress…
Oh the horror! No Vietnamese samich???
To my rescue was a combination of hammock tamales that sashayed down the runway and caught my eye for a quickie. A plate of tomato salad with cucumber slices sunflower seeds and a concoction of flavorful lime basil and Angels tears for dressing that is a –slam bam thank you ma’am– taste explosion.
I also had a smoked goat burrito that the best smoked goat burrito I have every had… Ok… Truth is I was a smoked goat meat burrito virgin till she took me by the hand and lead me down the hallway to the place that virgins are converted.
Ok my wife shared this orgy of lunch affair with me so I so this review is either family approved or weirder … Your choice.

Great service and amazing food. Every time we eat here we start looking forward to our next visit as soon as our meal is finished. Hank Charcuterie is one of our favorite spots in Lawrence.

Andouille sausage with fried green tomato, sunny side egg, goat cheese, greens. Omg. Perfect. The acid from the perfectly cooked fried tomato was absolutely delicious with the sausage. The egg yoke broke and covered the sandwich, just pure goodness .
It was the kind of meal you eat slowly so you can savor every bite. $ 12 for a sandwich might seem steep, but then you can go pay $ 8 for a cold mass produced value meal at Wendy’s or you can pay $ 12 for this gourmet masterpiece, support local farms and be completely satisfied.

Outstanding! A place that is after my heart! I had the Andouille, Fried Green Tomato, and Fried Egg Sandwich. But I also tasted the Smoked Lamb Burrito and the Bacon Wrapped Meatloaf Sandwich. I don’t know which was better. So I guess I’ll have to try them all to make sure. Everything tasted fresh and perfectly balanced.
The Local Kanboucha was great. And the beer and liquor menu is extensive enough to keep you happy. They have a couple Free State beers, wines, whiskey, and a build your own Bloody Mary.
We also tried a bit of the smoked ham and pastrami. A delicious reminder of how meats used to taste when I was a kid. They will slice both off on a plate for you. Or you can take it home. Other meats are on display and for purchase.
Looking forward to another trip there. It’s a casual dining experience… with well thought out country sandwiches and dishes elevated to perk your interest. Each dish we tried was under $ 13.

Best breakfast I have had in Lawrence. You can tell this place cares about using the best high quality ingredients in all of its dishes. Really happy Hanks is here.

As a pescatarian who will not eat meat, it took a lot to get me to try this place. They have no seafood, and only three vegetarian options. There is nothing else there that I can eat. As the word «charcuterie» implies, it is a butcher shop that serves meat that they have themselves cut. I would personally be a lot happier here, if they included some seafood among their options. But since they are using the word charcuterie, I cannot fault them for being what they say they are.
I tried the asparagus, and it was really outstanding. I might even be back to try the other two vegetarian options. Obviously I cannot comment on the meat, but by watching the butcher at work, I can say that this place is the real thing, if that’s what you want.
A former chef from Pachamama’s, the now closed best restaurant in Lawrence, works here. I know what he is capable of doing. I hope he branches out into something that would make more use of his broad based expertise.

INDULGE YOUR INNER MEATOSAUR and enjoy excellent sides and talented flavor pairings. Get thee to Hank’s and enjoy a meat-​based luncheon. They seem to do everything well and if they are a tiny bit lacking in a particular area it is soon forgiven based on the quality of the overall product. Pork cheek sandwich and the brussels sprout side can’t be beat. The «jar of pickles» (no cucumbers, be advised) is also a nice way to cut the meatiness with some acidity and crunch. Could they use a few more soft drink choices? Sure. But they already manage to combine so much tasty stuff in this relatively small space its easy to simply marvel at it all. Not inexpensive, but that’s artisanal meat quality for you.

The opening of Hank’s is cause for celebration for those of us in Lawrence that like to cook. This former nondescript plumbing shop has been turned into a very cool artisnal butcher and charcuterie offering up (yes, I have purchased, brought home and cooked several of their items) some high quality locally produced meats and custom in-​house products. We’d been hearing rumors of their opening for some time and finally, last weekend, we noticed a small «Open» sign but no formal signage on the building. We promptly stopped. Four visits later while awaiting them to hit Unilocal I’m here to say I’m thrilled with the place.
Fresh duck breasts, grown locally, not frozen. Starting from a cold frying pan, skin down, up to medium heat for 12 – 14 minutes, flip and sear 30 – 40 seconds, in the oven at 400 and the missus and I had a world class meal. Sorry, no sauce was going to improve these bites, but go there if you wish. Little required but a bit of kosher salt. Sliced thin, perfectly rare, crispy skin. No blood drainage after sitting for a few minutes. Pure food porn.
The duck liver pâté… where would I start? It lasted about 36 hours at home. Smeared on top of a Wheatfield’s baguette and accompanied by a glass of red wine it was one of the finest starter bites in my house in a long time. Not over the top, but simply rich and very, very creamy smooth. Whatever is in this, I want more.
The sausages, equally wonderful. I simply seared them off in the pan and had them with a salad.
The sandwiches: ate here one day for lunch with friends. Simple, tasty, high quality sandwiches on a rectangular tin plate with wax paper underneath. The roasted/​shaved leg of lamb with whipped goat cheese and red onions and tomoato was all you’d want between two slices of Great Harvest Bread. My friends had the smoked ham sandwich with tomato and grainy mustard. All of the vegetables are locally grown as well. Equally excellent. We were a little surprised the sandwich didn’t come with chips or a salad but after finishing them we all agreed, not necessary. That good.
I regret not photographing the complete list of meat choices but they are many. Pork, beef, lamb, duck, etc. Pates, rillettes, pickles, etc. and more. I’ll try to do that next time I’m in. They’re active on Facebook and Twitter so I’ll be further tempted to try everything.
Now, obvious they’re still getting started. Service is friendly but can be a bit slow so far. I think that will improve. Also, they got slammed this week so the case was a bit bare up front. I’m guessing business is going to be brisk here so it’ll be interesting to watch them adjust. The quality is high, the prices in my opinion are very reasonable. In four visits I found nothing other than pure bliss.
Thank you, I shall return. Soon.