Hank’s Story, Philosophy And Other Tidbits You Should Not Read
Hank’s is the alcohol-fuelled brainchid of Francois Pilon. One cold rainy Ucluelet evening, over many pints of Pot Hole Filler and drams of Talisker he joked about opening a restaurant. Later in the evening, fast asleep with dreams of mini ninjas pounding on our heads (the hangover headache), the phone rang. Francois’ restaurant blew up and burnt to the ground (no joke). A couple days later, Hanks was born. He opened his 37 seat restaurant in Ucluelet in March 2013, using a chalkboard menu and driving the Island for the freshest local produce and filling our ever-revolving taps of craft beer.
The number one question we get asked is what makes Hanks BBQ Untraditional?
Basically we use different and unique flavor combinations, along with varied and interesting cuts of meats. We get half hogs and lambs, and butcher them to our specifications. We also do all our own curing. For the sides we use all sorts of flavor combinations. We use local products for 99% of our menu; because of this out menu changes every couple of months to keep up with the changing seasons and what ourr farmers have available. The final untraditional part of Hanks is that we make absolutely everything from scratch; buns,ketchup, sauces, rubs, sausages, everything!
The number two questions asked…who is Hank. While we won’t answer this question right away, if you come around enough you’re bound to find out. We will say there is no one named Hank!
While we don’t take a whole lot of things seriously we do take our providers seriously. We source all our meats, fish, and vegetables locally. We believe in supporting small local companies as much as possible!
One last word of warning: our food is very flavorful, please don’t be afraid to ask questions about combinations or flavor likes and dislikes. We want to see you have the best meal possible!
Thanks for reading and more importantly for coming! – Hank