The Hackney Restaurant, Bar & Distillery opened in 2019. We reside in a beautifully restored 1922 bank building located in the heart of historic downtown Washington, NC. A stones throw from the lovely Pamlico River.
The interior is elegant and modern, nodding to the art deco period of the building. It features leather chairs, a stunning velvet banquette, tables and a custom bar by local designers VanCollier all made in High Point, North Carolina.
The kitchen team is led by Executive Chef Jamie Davis a 2024 James Beard Finalist for Best Chef South East. He and his team create a Southern eclectic seafood led menu, meaning that our dishes are a fusion of all the cuisines that have influenced the South: French, Spanish, African, Native American and English. The menu always fits on one page to ensure freshness of ingredients and minimize waste, it also constantly evolves with the availability of local seasonal ingredients.
The principles that drive our menu:
Local: we source our produce, seafood and meats locally to ensure the freshest ingredients, support our local economy and contribute to sustainability by reducing food miles. Our menu is seafood led because our amazing coastal location gives access to some of the best, freshest seafood in the world. Cooking great seafood is also Chef Jamie's passion.
Seasonal: because we are sourcing locally, our menu is seasonal and ever changing based on available ingredients.
Simple: we showcase these delicious ingredients supplied by local Food Heroes (our Farmers and Fishermen and Fisherwomen) with simple beautiful dishes where these ingredients take center stage.
Experience: our menu features 3 courses + cheese to give our Guests the option to fully experience these local ingredients and enjoy time with their friends and family.
Our signature dish is probably Chef Jamie's Shrimp and Grits. We have been told time and time again by Guests that have dined around the world that it is the best they have ever eaten!
OUR OFFERS
HACKNEY EVENTS
MEET THE TEAM
Susanne Hackney - Owner and Restaurant Manager
Susanne was born and raised in Washington, NC. A graduate of NC State and UNC. Susanne lived in London and Paris before returning to the city she loves most. You will find her greeting guests on the front door and managing the restaurant floor.
Jamie Davies - Executive Chef
Jamie Davis is from Jacksonville, NC. He worked in his first restaurant at 16 years old as a dishwasher and worked his way up through the ranks to manager by the time he was 18. He joined the army and and cooked for troops in Iraq before attending culinary school in Savannah, Georgia. Jamie's style is grounded in his classical training as he builds depth of flavor into his stocks and sauces. Moving around the South as he was growing up, he developed a passion and love of all the food cultures within the South! He works to make sure that the local seasonal ingredients shine and speak for themselves on the plate.
Jamie's culinary leadership and excellence has been recognized by several bodies. He is an ambassador for NC Catch and he is a finalist in the 2024 James Beard Awards for Best Chef Southeast.
Nick Sanders - Owner and Distiller
Nick was born in London and grew up in the Cotswolds. A graduate of Bristol University and Manchester Business School.
Susanne and Nick's friends gave him the present of a Distilling Course in London for his 50th Birthday and that sparked the beginning of the development of 1000 Piers Gin.
You will find Nick working in the distillery or welcoming guests to tasting room.
MEET OUR FARMERS THE FOOD HEROS
A big shout out to the other key members of our team. The local Farmers and Fishermen that work tirelessly to provide the amazing ingredients that provide the inspiration for our team
Farmers
Stephen from Beaufort County Organics
Billy from Southside Farms
Zach from IBX Agronomics
The Van Staalduinen's at Petals & Produce
Shenk Family Farms
Bynum Family Farms
Brittany Ridge Family Farms
Glass Family Farms
Joyce Farms
Fishermen
Captains John and Randy from Southern Breeze Seafood.
Anna from Shell'em Seafood
Alex and Stephene at Lighthouse Shoal Oysters
Stephen from Beaufort County Organics showing Chef Jamie his beautiful farm
Billy from Southside farm with an impressive Pumpkin harvest
LOCATION:
HOURS:
DINNER: TUES - THURS 5:15PM - 9:30PM
FRIDAY 5:15PM - 10:30PM
SATURDAY 12:00PM - 3PM, 5:15PM - 10:30PM
SATURDAY TEA CALL FOR DETAILS
CONTACT:
EMAIL: reservations@thehackneydistillery.com
