We have 28-day wet aged, dry aged, Wagyu and grass fed meats and we recently added bison filets. The core of the menu has remained consistent, however, there are seasonal changes along with the steak and seafood menus always evolving to match the finest ingredients in the market at the time. Hank’s continues serving the finest ingredients available, and we can’t forget the 2,500-bottle wine list and the greatest martinis ever. It’s the most impressive restaurant in the valley from the fine Czech crystals to the warm wood décor.
What have you learned in the first 10 years of running Hank’s? ‘Til this day, I am sure to pay respect to Mr. The family originally was in a partnership with Station Casinos when Green Valley Ranch opened and so Hank’s name was chosen. Hank Greenspun was the publisher of the Las Vegas Sun Newspaper and owned much of the land where Green Valley Ranch is now located. Here he talks about some of the crazy things that have happened over the past 10 years, where Hank’s got its name and more. John Bray, the resort’s director of food and beverage, opened the restaurant as the property’s executive chef. When Hank’s Fine Steaks & Martinis opened in 2005, parent company Station Casinos wanted to open an over-the-top steakhouse that was still welcoming and affordable for local guests. Green Valley Ranch’s steakhouse has served as a beacon to Henderson residents looking for fine dining.
