The main entrance now goes through the bar, which features a 17-foot glass atrium ceiling. (By Justin Rude/The Washington Post)

Tonight, staring at 5 p.m., the restaurant is rewarding its guests with the first chance to tatse the new Hayden's Reef Oyster. The oysters, which were developed in collaboration with oyster farmer Bruce Wood in Montross, Va., were pulled from the water yesterday afternoon, and are ready for their first moment in the spotlight along with the rest of the new additions at Hank’s.


The new bar features ten draft beers and a menu of bar snacks that are available late. (By Justin Rude/The Washington Post)

A lounge space adjoining the new bar features plush banquettes and a romantic ambience. (By Justin Rude/The Washington Post)

A mezzanine space expands the bar area and serves as a the cooking and staging area for the bar food. (By Justin Rude/The Washington Post)

A new private dining room above the mezzanine bar has seating for 24. (By Justin Rude/The Washington Post)