Founded in 1950, Hank’s Place is the dining spot that matches the Brandywine Valleys’ charm and Wyeth’s history. Once a hamburger stand, the business is now a thriving icon of the community, where art, hand crafted food and history come together. It paints a picture similar to the legacy and history behind the walls.
The philosophy of Hank’s Place is “breaking bread” with friends and family. It is a place “Where Hungry People Eat and Friendly People Meet”. Known for its hand crafted comfort food, Hank’s is frequented by locals and visitors to the Brandywine Valley. Whether for an early morning breakfast business meeting, midday family luncheon or casual dinner, you can count on handcrafted “from scratch” homestyle cuisine. Our customers enjoy personal and attentive service where everyone knows your name.
What We’re Known For —
Kennett Square Mushroom & Cheese Omelet
Three XL eggs, roasted mushroom blend, griddled onions and Swiss cheese served with home fries and buttered toast.
Voula’s Corned Beef Hash
Two eggs any style served with handcrafted corned beef hash with herbs and leeks served with home fries and buttered toast.
Bull’s Eye Breakfast
Choice of two buttermilk pancakes or three slices of old fashioned French toast, two eggs any style and a choice of ham, sausage, bacon or scrapple. Served with our pure Pennsylvania maple syrup.
Hank’s Breakfast Sub
Served with Lancaster ham, bacon, sausage, two fried eggs and American cheese on a steak roll.
Romaine/Iceberg mix, Calamata olives, tomato, green peppers, red onion, feta cheese, oregano, croutons and Greek vinaigrette.
Char-Grilled Angus Burger
Choice of american, swiss, provolone or cheddar cheese, griddled onions, lettuce, tomato and horseradish sauce on a grilled kaiser with french fries and cole slaw.
Crab Cake Sandwich
Served with lettuce, tomato and tarter sauce with french fries and cole slaw.
Corn beef, sauerkraut, swiss cheese, thousand island dressing on rye with french fries and cole slaw.
Fresh spinach, feta cheese, leeks and dill in extra virgin olive oil layered in phyllo dough served with Greek salad.
Quiche of the Day
Served with a garden salad and fresh fruit.
Rainbow Trout Almandine
Pan-fried trout, served with rice pilaf, vegetable of the day, toasted almonds and a lemon-brown butter sauce.