Recipe content creator Henry Laporte (aka Salt Hank) opened Salt Hank’s in the West Village to much fanfare in 2025. Laporte, who has nearly 5 million followers across social media platforms, teamed up with chef Daniel Rubenfeld (a Thomas Keller alum) to make their viral French dip. The restaurant only serves a handful of menu items: said sandwich, shoestring fries, and accouterments like cole slaw. (Rumor has it a chicken Parm dip is now available on Wednesdays, too.)
What to order
- You’re here for the $32 French dip. Piled onto an almost-too-crusty Frenchette demi baguette (Laporte tasted nearly 150 options before picking this one) are tender, dry-aged prime rib, Provolone, horseradish aioli, and seven-hour caramelized onions. The sandwich is so large that you may need to unhinge your jaw to eat it. It comes with an au jus cup that’s too tiny to comfortably dunk your sandwich into (if you’re a corner dipper, it’ll suffice), but it is delicious.
- Fellow horseradish lovers, order a side of the aioli. The amount on the sandwich isn’t enough.
- I don’t know if I’d call them “fries” as much as “potato sticks.” What I do know is that while I’m normally a shoestring fry hater, I still think you should order them.
What to drink
Don’t skip the limeade. The drink cuts through the richness of the sandwich.
Insider tip
Get here at least 30 minutes before opening. When I arrived at 11 a.m. on a Saturday, the line was down the block. Near opening time, an employee walks down the line and asks if you want to eat inside or get your sandwich to-go. If you choose indoors, they have a seat ready for you when it’s your turn to eat. Although there’s a substantial wait, getting your sandwich is smooth and efficient.
