At Hank’s for Beef Tenderloin Swimming in Corn Cream with Salva Cremasco-Filled Raviolis

Steak and corn was a traditional late summer combo in my house growing up, so it was an easy, no-brainer pounce when I saw it on the menu at tiny, 18 seat Hank’s in Victoria last Friday night. Granted, it was a little different than the barbecued slab and buttered cob of old. Instead, the 1/2 pound of island-raised, grass-fed beef tenderloin arrived rare, simply seasoned and thinly sliced over a deep puddle of delicious, corn-flecked cream amplified by sweet onion. Hidden under the surface were four or five housemade raviolis stuffed with long ripened Salva Cremasco DOP cheese from Lombardy. Ridiculous stuff. You need to try it.

$35 | 1001 Douglas Street | Victoria, BC | www.hanksarestaurant.com

There are 2 comments

The Delicious Reason Why This Fried Chicken in Kits Tastes So Freaking Familiar

AnnaLena's newest iteration of a menu mainstay is a dead ringer for a fast food staple combo that is no longer what it used to be...

You Need To Try This

Vancouver’s Best Brunches, Mapped & Ranked

16 Places

A treasure map to the city's best restaurants currently serving extraordinarily delicious and otherwise interesting brunches.

You Need To Try This Locally-Caught Halibut Masterpiece at Wolf in the Fog

Fork this cake-like piece of fish surrounded by a tangle of bright green brassica, nettles, peas, clams, radish coins and little perogies.

You Need To Try Vancouver Island Brewing’s Summery ‘Juan de Fuca Cerveza’

The Mexican cerveza-inspired brew named after Juan de Fuca is crisp, sweet and crushable. Good luck stuffing a lime in there, though!