Dining

10 years later, Hank’s remains one of the great off-Strip restaurants

Image
A steak like this one is bound to make your mouth water.
Courtesy

“When we opened in 2005 it was a magical experience,” says Peter Donkonics, now corporate wine director for Station Casinos, but back then, opening sommelier and manager at Hank’s. “It was extremely busy every night, and it was the first time Station had a luxury steakhouse with such a commitment to service and food and wine.”

That commitment has never waned. It’s been 10 years this month, and Hank’s remains one of the great off-Strip restaurants in the Valley, thanks mostly to tremendous service from people like Donkonics, who still works there a couple nights a week. “Coming into this restaurant and seeing regulars and remembering names from the past and what they drink and like, it’s a great rush.”

Today Hank’s is anchored by general manager Brook Stanford and executive chef Luigi Iannuario, but Green Valley Ranch Resort food and beverage director John Bray is also still in the picture; Bray was Hank’s opening exec chef. “It was a real big deal, the premier room of any Station property,” he says. “There was a major focus to do things right and serve great food with the finest ingredients available. That’s what we did, and that’s why we have a great, beautiful history.”

Hank's Fine Steaks & Martinis Green Valley Ranch Resort, 702-617-7075. Sunday-Thursday, 5-10 p.m.; Friday & Saturday, 5-11 p.m.

Tags: Dining, Food
Share
Photo of Brock Radke

Brock Radke

Brock Radke has been writing about Las Vegas for almost two decades. He currently serves as editor-at-large covering entertainment and ...

Get more Brock Radke
  • Be sure to order the vampire dip. Think of the best cheese fondue you’ve ever had, and you’ve got an idea.

  • Have a couple Mole Negronis and you’ll need a snack. That’s where the infamous truffle nachos come into the picture.

  • Where most Mexican joints seem to offer a handful of midday deals, Juan’s dedicates two pages of its menu to them. And they’re all priced ...

  • Get More Dining Stories
Top of Story