Hawksmoor New York

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Hawksmoor New York Located in NYC, Hawksmoor specializes in all-natural, dry-aged beef cooked simply over charcoal.

Housed in Gramercy Park’s recently restored Assembly Hall in the landmarked United Charities Building, Hawksmoor is a steak restaurant that celebrates all-natural, dry-aged, pasture-reared beef cooked over live charcoal. Completing our offerings is an award-winning cocktail program and carefully curated wine selection.

10/22/2026

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.

10/20/2026

The Queen’s approval. 👑

If Carla – our grande dame of desserts – says it’s good, it’s good, OK?

🍊 Orange caramel sauce
🍦 Orange ice cream
☁️ Whipped cream
🍬 Cinnamon fudge
🧂 Sea salt
🔥 And CHURROS.

The Churro Sundae. By royal decree.

10/17/2026

Like wearing your pyjamas to the opera.

Equal parts comforting and decadent.

Us Brits love a crumpet breakfast, but with lobster? It’s a new combo for us, too.

But trust us, it is a re-ve-LA-tion.

One of a few new dishes that prove we take seafood as seriously as steak.

Here’s the lineup:

🦞 Lobster Crumpet (the guaranteed table pleaser)

🦀 Crab on Toast (sweet meat + crunchiest bread)

🧈 Lobster Frites Thermidor (yes, it’s cool again)

🐟 Roasted Dover Sole (because you’re worth it)

10/14/2026

Guadalupe, what have you done?!

The whole team is going bananas for her new Churros Sundae.

Why? Just look at the dang thing.

It’s lighting up pleasure receptors like a pinball machine.

Let’s not pretend it’s good for you.

But that amount of happiness has GOT to be good for the soul.

10/12/2026

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.

Call it a Thanksgiving dress rehearsal.Our Ultimate Sharing Roast is finally coming to NYC. Every Sunday, from now on.🥩 ...
10/11/2026

Call it a Thanksgiving dress rehearsal.

Our Ultimate Sharing Roast is finally coming to NYC. Every Sunday, from now on.

🥩 Prime Rib roasted over live fire
🥔 Crispy beef-dripping potatoes
🥮 Giant Yorkshire puddings
🧀 Bubbling cauliflower cheese
🥬 Buttered greens, punchy horseradish and bone-marrow gravy

And speaking of Thanksgiving, we’re making a rare exception to our Sunday-only rule and serving the whole lot on Thursday, November 26.

Book a table. We’re open from 11:45am to 8pm.

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?

10/05/2026

Yep, this was a surprise to us too.

The inflatable cow costume, that is.

But hey, when we say to our teams, “Dress in what makes you feel fantastic”, we mean it!

So, when do we get to see this fetching moo suit, Tori?

GO COWS.

06/19/2026

Is your mouth watering?

Sun’s out, so we’ve got these little zing bombs on the mind.

But which one’s your top mollusc?

🦪 Natural
🌶️ Scotch Bonnet
🇻🇳 Vietnamese
🦴 Bone Marrow

Add a bottle of cold white w**e and all will be fine in the world.

You won’t believe how fast these come out.We know you’re busy. So we’ve made a weekday lunch menu that’s delicious but t...
06/18/2026

You won’t believe how fast these come out.

We know you’re busy. So we’ve made a weekday lunch menu that’s delicious but turns around quicker than a cab on Park Av.

Client, colleague or confidant – we’ve got the smart space and speedy service you need to make lunch make sense.

06/16/2026

How do you eat your burger?

The Notorious B.E.E.F. is such a monster that some of us squash it down or slice it in half before taking a bite that you’d probably be told off for as a kid.

Not Kris, though. No heirs. No graces. With him, it’s just all out attack.

Swing by one lunch time and give it a try.

06/15/2026

Most steak menus just tell you the cut.

Ours tells you the whole story:

🥩 The breeds
🌾 The farms
🐄 The flavor

Here goes...

🇺🇸 Chatel Farms – Black Angus for strip all the way to porterhouse. Pasture-raised in Georgia. Light grain finish. Mineral, beefy and rich.

🇺🇸 Chatel Farms – Akaushi Red Wagyu × Black Angus for strip. Rare Wagyu cross with robust flavor and beautiful marbling.

🇺🇸 Grass Run Farms – Angus for filet. 100% grass-fed and finished from Midwest family farms. Clean, lean and beefy.

🇺🇸 1855 Black Angus for filet & chateaubriand. Classic American grain-fed beef. Mild, buttery and exceptionally tender.

🇦🇺 Altair Farms – Wagyu cross for strip. 100% grass-fed Wagyu from Tasmania, Australia. Rich, complex and incredibly rare.

What do you think?

It’s a shame to eat them, in a way.Being this pretty and all. (Be honest, have you ever seen a pavlova like this before?...
06/10/2026

It’s a shame to eat them, in a way.

Being this pretty and all. (Be honest, have you ever seen a pavlova like this before?!)

But the advice from the gal who made them, “Queen of Puddings” Carla, is to use your spoon like a weapon of mass consumption. No mercy.

Which one of these three summer newbies takes your fancy?

Seven ways to Sunday.There’s a lot that goes into our roast beef:The breed – chosen for the kind of beef that win awards...
06/07/2026

Seven ways to Sunday.

There’s a lot that goes into our roast beef:

The breed – chosen for the kind of beef that win awards.

The grazing – years spent on pasture, shaped by the land, the seasons and the farmer.

The butchery – breaking down each carcass with skill, care and respect.

The dry-aging – giving the beef time to deepen in flavor and tenderness.

The cooking, resting and carving – charcoal, time and an expert hand.

Then it can go on your plate.

06/02/2026

Just look at this place.

Even after five glorious years in Gramercy we still count our lucky ones that this is home.

Our own steak cathedral, sanctuary – call it what you will.

Somewhere that marries quality to comfort in a smart space with a super laid-back vibe.

We love it. And we’re going to make sure you do to!

Address

New York, NY

Opening Hours

Monday 4pm - 12am
Tuesday 4pm - 12am
Wednesday 12pm - 3pm
4pm - 12am
Thursday 12pm - 3pm
4pm - 12am
Friday 12pm - 3pm
4pm - 12am
Saturday 12pm - 3pm
4pm - 12am
Sunday 12pm - 9:30pm

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