Hawksmoor Chicago

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Hawksmoor Chicago The London Steakhouse. Located in the iconic LaSalle Powerhouse.

10/22/2026

👇 Why you rest a steak 👇

It’s all about the juice...

When you cook a steak the heat drives those lovely juices to the centre and tightens the fibres.

Cut it too soon and those juices spill out onto the board. Not good.

Resting lets the heat settle and the fibres relax, so those delicious juices can spread back through the meat – where they belong.

A rested steak is a better steak. And no mistake.

10/21/2026

We call it the “party Hawksmoor” 👇

Silly season’s coming – you should get something in the diary.

Wood Wharf is pretty good at throwing parties.

From private dinners to once-in-a-decade cocktail bonanzas, we’ve got the space.

🥩 Queenie Watts – Private dining for 12-21 guests.

🍷 The Restaurant – Semi-private or exclusive dining for up to 150.

🍸 Hawksmoor Bar – Semi-private dining for 16-62.

🪩 Full Bar Hire – Standing receptions for up to 250 in winter.

🥂 Full Venue Hire – The whole floating Hawksmoor, from dinner upstairs to dancing downstairs.

Get your date booked via the link in bio.

10/20/2026

The new Hawksmoor red. Here’s the story 👇

Our house tipple has done us proud for years. But it was time for a change.

Still an Argentinian Malbec – one we’ve helped to create – but even better suited to our steaks.

The Kaiken x Hawksmoor.

🍇 High-altitude vineyards in Mendoza

🍒 Dark fruit, a little pepper and spice

🍷 Soft, rounded tannins and a lovely long finish

Our steak’s new BFF, basically.

But it wasn’t just the w**e that drew us in.

Like us, **es is a certified B Corp, with a serious commitment to responsible farming.

We’ve found a w**emaker who shares our values – and made a w**e we think you’re going to love.

Grab a glass and let us know what you think!

10/19/2026

🥩 Find your new favourite steak 🥩

We all have our go-to.

Rib-eye, sirloin, fillet... But have you ever put it to the test?

Enter the Hawksmoor Steak Flight.

Four excellent steaks from different breeds and farms, served side by side.

So you and the gang can taste just how much the cut, feed and farming affect the flavour.

You never know, you might be a rump person now!

10/18/2026

How to make our roasted scallops at home.

🐚 Wash, clean + separate your scallops (keep the orange bit)

🧈 Pop them back in the shell with a tarragon leaf + garlic butter

🍷 Add a splash of white port + a sprinkle on the breadcrumbs

🔥 Bake for 6-7 minutes at 400°F

They’re our teams’ favourite starter – and for a good reason.

10/18/2026

Our City boy is turning 15!

Happy birthday to Hawksmoor Guildhall.

Mad to think we opened in October 2011.

The world’s changed a bit since then, but we’ve made a point of keeping things constant inside.

As Stef says, it’s always been a bit of a playground.

Client lunches, after-work drinks, full-blown feasts with the gang...

You come here to forget the stress, press the flesh, catch up and have fun.

Happy birthday, Guildhall. 🥂

10/17/2026

Where does London sit in the rankings?

’s and ’s choices are great ones (it’s nigh-on impossible to get bad food in Bologna).

But our blessed capital came 4th in this year’s table, don’t you know.

And we’re proud to have made our little mark on it.

Quality British cooking with a very Italian philosophy: buy the best ingredients and cook them simply.

Speaking of which, have you tried Cal’s (not so British) bacon double cheese BURGURR yet?

It is immaculately tasty.

10/16/2026

What’s your Christmas party trick?

Opening ch*****ne with a spoon – we need to see this !

Safe to say, we love hosting OOT events over the festive season.

Private dinners with one of everything on the table. Including a magnum of ch*****ne.

And if you really want to push the boat out, there’s the Cook’s Room at Hawksmoor Borough.

Your own private kitchen, chefs cooking the Beef Feasting menu in front of you – and room for 22 gluttons.

Now that’s a Christmas party.

10/15/2026

The stories behind the steaks 👇

🥩 The posh one – Akaushi Wagyu strip

Rare Japanese bloodline, pasture-raised in Georgia. Buttery marbling, beefy backbone.

🐮 The Tasmanian one – Grass-fed Wagyu strip

From Tasmania’s Cradle Coast. 100% grass-fed and our first beef sourced outside the US.

🥩 The steak lover’s one – Black Angus ribeye

Same Georgia farm as the Akaushi. The richest, most generously marbled of the four.

🐮 The purist’s one – Grass-fed Black Angus filet

100% grass-fed, grass-finished Black Angus from family farms in the Upper Midwest.

Got a friend that needs cheering up?Share this with them and book a table for lunch. We’ll take good care of the pair of...
10/15/2026

Got a friend that needs cheering up?

Share this with them and book a table for lunch. We’ll take good care of the pair of you.

It starts with something from the Set Menu:

🥩 1 course: £21
🥩🍨 2 courses: £26
🥗🥩🍨 3 courses: £30

Monday to Saturday, 12-3pm.

They’ll be right as rain in no time.

10/13/2026

Get the Steak Flight. Try them side by side.

Pete and the team can talk about how flavour changes across cuts.

But the only way to really get the difference they make is to tuck in!

So that’s what we’ve done:

🥩 Hawksmoor Farms rump
🐮 Wagyu sirloin
🥩 Longhorn rib-eye
🐮 Aberdeen Angus fillet

Share, compare and find a new favourite.

10/12/2026

Just add a sour-cherry negroni.

Well, if you’re going to indulge this Fall, you might as well hit it from all angles.

🍫🍒 Hot Chocolate Tart with Sour Cherries 🍒🍫

Sour cherries
Mascarpone + cherry-chocolate ice-cream
Hot chocolate tart
Chocolate tuile

Thank you, Carla Henriques – this looks exquisite.

10/12/2026

How cheeky is that?

Make your own (nearly) Full English with our Christmas sides.

And when says sausages, he means our seasonal Cows in Blankets, although they’re not on the menu just yet.

Steak and bone-marrow chipolata sausages, wrapped in bacon and glazed maple syrup.

Which reminds us to remind you to remind whoever usually books your CHRISTMAS DO do to call us as soon as possible.

December fills up faster than Matt’s plate at a breakfast buffet.

Speaking of: Matt, you forgot to order a side of sourdough with your cheater’s fry up!

10/11/2026

It’s on our new Steak Flight.

One of four very different steaks for you and a few fellow carnivores to share, compare and find a new fave.

We like to call this Tasmanian strip our Grand Cru steak.

100% grass-fed Wagyu (which frankly is ridiculous) from ancient pastures on an island at the edge of the earth.

Eat it alongside our ribeye, filet and strip and see just how wildly different four excellent steaks can taste.

10/11/2026

And the other special thing we do is 👇

To buy the best-of-the-best beef.

Native-breed cows who’ve lived longer, happier lives, grazing grass and wild flowers from pastures tended to by community minded farmers. Their beef just tastes better.

If you’re cooking at home, your best bet for that smoky char is to fire up the barbecue. But if that’s too much faff, come and enjoy a slow Sunday at our place.

10/10/2026

The most luxurious fish in the sea.

Ah yes, the grande dame of seafood, Dover Sole Meunière.

Us Brits have always associated it with decadent dining.

Now, at Hawksmoor, we’re inviting you to enjoy it without any of the pomp or pageantry.

Just a magnificent fish, roasted whole in foaming butter until golden, then lavished with lemon, capers, shallots and parsley.

Cozy, Fall-core dining.

10/10/2026

What’s your Hawksmoor hack?

We’ve got a few up our sleeve.

Dipping beef-dripping fries in our creamed spinach is a fave with the team.

Peppercorn sauce, though? That’s new even to us.

And we keep seeing you dipping the actual burger in the boat, too!

Is there nothing you won’t dip? 😂

Order a side of peppercorn sauce with Calfreezy’s BURGURR and get stuck in.

10/09/2026

Can you actually taste the difference?

Well, to find out, we’ve created the beef equivalent of a w**e tasting. With less spitting.

Introducing the Hawksmoor Steak Flight.

Four cuts. Four breeds. Four farms. All arriving together for a proper beef-off.

🥩 Rump – Hawksmoor Farms
🥩 Sirloin – Wildfell Wagyu
🥩 Rib-eye – Longhorn
🥩 Fillet – Aberdeen Angus

Which one’s got the biggest beefy punch? Which melts in your mouth? And will the posh Wagyu actually beat the humble rump?

Gather four or five mates, appoint yourself chief beef critic and let the arguments begin.

£200 for the lot. Available now.

10/08/2026

You know it’s the salt King Charles uses? 👇

Here are 3 more reasons British is the best:

① The pyramid flakes – big, crunchy, naturally formed crystals that give food actual texture.

② Clean flavor – sharp, bright salinity without that harshness you get from fine table salt.

③ Made in Essex, England since 1882 – still hand-harvested using traditional methods.

10/08/2026

There’s no better time to be in Devon.

A Chelsea-tractor-free A303 + seafood season = .

We’re setting up outside our pal Mitch Tonks’s .restaurant for the whole weekend.

Here’s the rub:

🍸 pop up – for frighteningly cold cocktails.

🍔 Calfreezy burgers – serving the new Hawksmoor x BURGURR on the embankment.

👋 Cal & Matt – the BURGURR’s creators will be flipping patties on Friday!

Then on Sunday will be in The Seahorse cooking up a Hawksmoor Sunday Roast. It’s already sold out, though – sorry!

Martinis and burgers? No ticket required.

Who’s coming?

10/07/2026

Introducing…the Hawksmoor Steak Flight. 
 
Yep, like w**e or wh***ey, but with four of the best steaks available to humanity. 
 
Two different Wagyu strips, a Black Angus ribeye, and a 100% grass-fed filet.  
 
A proper feast for you (and up to four more) to share, compare and maybe even find a new favorite steak. 
 
Why bother? 
 
Well, we’re pretty particular about where our beef is from and how it’s raised. But you don’t want to hear us bang on about how those differences affect the flavor. 
 
Instead, we thought: 
 
Let’s make it fun by putting four of our finest on the table, so you and your gang can make an occasion of really getting to know our steaks. 
 
Play the steak critic, scratch that “I’ve always wanted to try” itch and hard swerve any “what-if” foodie fomo on the way. 
 
Sounds like a good night to us. You?

10/07/2026

Introducing…the Hawksmoor Steak Flight.

Yep, like w**e or wh**ky, but with four of the best steaks available to humanity.

🥩 Hawksmoor Farms rump
🐮 Wagyu sirloin
🥩 Longhorn rib-eye
🐮 Aberdeen Angus fillet

A proper feast for you (and up to four more) to share, compare and maybe even find a new favourite steak.

Why bother?

Well, we’re pretty particular about where our beef comes from and how it’s raised. But you don’t want to hear us bang on about how breed, feed and farms affect the flavour.

Instead, we thought:

Let’s make it fun by putting four of our finest on the table, so you and your gang can make an occasion of really getting to know our steaks.

Play the steak critic, scratch that “I’ve always wanted to try” itch and hard swerve any “what-if” foodie fomo on the way.

Sounds like a good night to us. You?

10/06/2026

Here’s the recipe in full 👇

INGREDIENTS:

Pudding

🥚 1 egg
🥄 3g bicarb
🥄 4g baking powder
💧 190ml boiling water
🧈 55g softened butter
🌴 125g chopped dates
🧂 Pinch of Maldon salt
🌾 225g self-raising flour
🤎 65g each of light + dark muscovado

Sauce

🧈 125g butter
🥛 125ml double cream
🧂 Pinch of Maldon salt
🤎 95g dark + 30g light muscovado

RECIPE:

Boil the dates, bicarb and water for 7-8 mins. Beat the butter and sugars. Beat in the egg. Add the flour, baking powder and salt. Mix in the dates. Divide between 4 greased pudding moulds. Bake at 170°C for 25 mins. Melt the sauce ingredients together. Simmer for 5 mins.

Now for the naughty bit...

Spoon some sauce into a plastic mould. Add the pudding. Spoon over more sauce. Cover with clingfilm. Microwave for 30 seconds. Turn out. Serve with clotted cream.

Let us know how you get on!

10/05/2026

Fess up – who still does it the old way?

Hey, some of our guests swear by the rule-of-thumb doneness test.

A probe might seem a bit less charming, but we want to be 100% certain you’re getting the “cuisson” you ordered.

The charcoal fire we cook over is where our grillers’ instincts and artistry come in.

But it’s always signed off by science.

10/04/2026

We’ve never broken this rule before 👇

This is the first time we’ve EVER sourced beef from outside the country.

The culprit is this miracle Wagyu from Altair Farms.

A few years ago, a friend and fellow beef nerd called us from a field in Tasmania. He’d just eaten a grass-fed Wagyu steak and was losing his mind.

And that was the Hawksmoor bat signal.

So we started asking questions and eventually got our hands on some.

And onto the menu it went – waving at our rules on the way.

10/04/2026

In case you’d like to try this at home.

Simple enough, right? That’s what burger reviewing GOAT wanted.

The burger equivalent of a Hawksmoor martini: a few ultra-quality ingredients, carefully combined.

🥩 Dry-aged beef and bone marrow patties
🥓 Smoked streaky bacon
🧀 American cheese
🧅 Raw white onion
🥫 Cal’s very own burger sauce
🍞 And a home-baked milk bun

Speaking of martinis – they make quite the accompaniment!

A fillet’s best friend.This French classic take’s a fillet’s tenderness and gives it some bite.Peppercorn sauce owes its...
10/03/2026

A fillet’s best friend.

This French classic take’s a fillet’s tenderness and gives it some bite.

Peppercorn sauce owes its roots to the steak au poivre, where chefs used the browned bits left in the pan, adding cognac, cream and pepper to make a steak-worthy sauce.

Legend has it...

Steak au poivre originated in the late-night bistros of 19th-century Normandy, where pepper’s supposed aphrodisiac powers made it a favourite among courting couples.

Just saying.

10/02/2026

🚨 Public service announcement: Happy Hour now runs from 4-6pm.

Yep, every dang day.

And here’s the menu:

🥩 Steak frites – $25
🦪 Oysters – $2 each
🥩 Reuben nuggets – $2 each
🧀 Welsh rarebit – $12
🥐 Sausage rolls – $16
🍔 Notorious B.E.E.F. burger – $21
🍟 Burger, beef-fat fries & Shaky Pete’s Ginger Brew – $40

Dry martinis, old fashioneds, margaritas and espresso martinis are all $12.

Wines are $12 a glass, too.

Let’s do this.

Address

500 N LaSalle Drive
Chicago, IL
60554

Opening Hours

Monday 5pm - 9pm
Tuesday 5pm - 9pm
Wednesday 5pm - 9pm
Thursday 5pm - 9pm
Friday 5pm - 9:30pm
Saturday 12pm - 3pm
5pm - 9:30pm
Sunday 12pm - 3pm
5pm - 9pm

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