Hawksmoor US

Hawksmoor US Located in NYC & Chicago, 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.

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!

05/28/2026

Our best-selling pud didn’t come easy.

A thousand hours of trying, tasting, testing and tweaking until it was damn-near perfect.

Behind Carla’s sunshine personality is a grafter who works hard to make desserts that take you somewhere.

Back to childhood. Back to sticky fingers. Back to the good stuff.

Remember that scene in Ratatouille when the critic takes one bite and gets zapped back to being a kid?

Like that. But with pudding.

05/22/2026

We used to worry about becoming a “chain”.

And yet some of them have been part of our own lives for years.

Places you go back to without thinking too hard about it. Familiar, reliable, always a good idea.

That’s become something we quietly admire.

As the business has grown, the idea has stayed the same: serve great steak, pour good drinks, and look after people properly.

This new menu is part of that. Built to make coming back feel like an easy call.

05/19/2026

Make our potted beef & bacon at home.

Meat 🥩
2.2 lb pork trim, 2.2 lb beef fillet trim, 2 cups beef jus, 2 oz anchovies, 1 tsp black pepper, bouillon, nutmeg & sea salt.
Cook 3 hrs at 285°F, shred, jar.

Yorkshires 🥛
Equal parts milk, flour & eggs. Rest overnight. Pour 1/4 cup into hot beef dripping, bake until golden and risen.

Onion marmalade 🧅
2.2 lb onions + 7 tbsp butter.
Sweat slowly until soft, sweet & browned.

Gravy 🍷
4 cups Madeira base, 3.5 oz bone marrow, butter, mustard.
Boil base, whisk in butter & mustard, fold in marrow and onion marmalade.

👉 Serve beef in jars, Yorkshires warm, gravy on the side.

You’ve got to come to this one 👇The master bartenders of London’s are in town and they’re hijacking our Happy Hour for ...
05/18/2026

You’ve got to come to this one 👇

The master bartenders of London’s are in town and they’re hijacking our Happy Hour for one night only.

Wednesday, June 10, from 5 till 7pm

Three Sheets’ place on the World’s Best Bars list didn’t happen by accident. Neither did their UK Bar of the Year award.

Owners and brothers Max and Noel Venning make minimalist, ultra-precise drinks that people travel distances for.

Texture, balance, the tiniest of details – their drinks really are world-class.

Just walk in. Don’t miss it.

05/17/2026

No such thing as too much gravy.

Especially when it comes to our Sunday roasts. Given the chance we’d have it swimming in the stuff.

Our bone-marrow gravy has a depth of beefy, savory flavour that makes you want to pour it over everything.

Food so hearty it cuddles your tum and tingles your toes.

05/13/2026

Does it get any more American than that?

If you ask one of our Brits, the answer will probably be: “No bloody chance, pal!”

Especially when your bike has star-spangled colors on it.

Evel Knievel, Steve MacQueen and now Front of House Kate. America’s coolest bikers.

Hawksmoor’s Brit roots and Chicago spirit is in everything we do. And quite literally who we are.

05/12/2026

We call them Yorkshire puds. You?

🇺🇸 Popovers?
☁️ Puffy rolls?
🍮 Bread puddings?

We started thinking what we’d call them if they’d just been invented.

🌋 Golden Gravy Craters
🛰️ Sunday Beef Satellites
🏆 Edible Cauldrons of all that is Glorious.

But hey, that’s just us.

Come and get one with your Hawksmoor Sunday roast this weekend.

You wouldn’t believe what this pud took to make.A seemingly simple dessert, with thousands of hours of thought behind it...
05/10/2026

You wouldn’t believe what this pud took to make.

A seemingly simple dessert, with thousands of hours of thought behind it.

Tasting and testing till it was damn-near perfect.

And the proof is quite literally in the pudding: it’s now our best-selling sweet thing – by miles.

Trust us, try one.

05/06/2026

Possibly the best lamb in America.

A collab from Elysian Farms up in Pennsylvania and French Laundry’s Thomas Keller.

It’s a British cut, though. The Yorkshire-born Barnsley Chop is basically a double lamb chop from the flavorful loin.

As Chef David, says, we serve it with a bright salad of house-pickled onions, fresh mint, and capers.

A lighter main course option.

05/02/2026

The more you say it, the stranger it sounds.

“Chuffed to bits. Chuffed to bits. Chu...”

Even the Brits among us on the team admit it’s a funny one!

But, “fair play” to Kate, she’s really getting the hang of our Brits’ slang.

We even overheard he saying “mint” (AKA “great”) the other day!

We’re British born and New York made – and that really shows in our approach.

Question is, how do YOU say “I’m delighted”?

It warms our hearts to see this.Groups of friends and family getting round a Hawksmoor table to enjoy an award-winning S...
04/26/2026

It warms our hearts to see this.

Groups of friends and family getting round a Hawksmoor table to enjoy an award-winning Sunday roast.

It’s a weekly meal that we – and most Brits, in fact – think of as close to sacred.

Thank you for sharing it with us.

04/24/2026

This is the way a burger should be bitten.

❌ Not clean
❌ Not easy
❌ Not with fake “mmm”s

The only way to eat the Notorious B.E.E.F. burger is by going “full wolf”.

Fangs out. Attack.

Get it for a great price on our lunch specials menu.

04/23/2026

So why’s it called a Peanut Butter Louis?

Well, there’s another origin story to this dessert.

Multi-Michelin-starred Alain Ducasse has a restaurant in Monaco with a famous dessert called…the Louis XV.

And just like Carla’s homage, it’s a sticky slice of nostalgia.

The chocolate, the nuts, the caramel. It’s like taking a bite of the 90s.

Speaking of, did you know that until 1990, Snickers were called Marathon bars in the UK and Ireland?

04/21/2026

Just wow.

Our “Queen of Puddings” Chef Carla has turned out a dish so fresh, vivid and fun it looks ready to sit atop a Victoire de Castellane ring.

(As in, the Dior designer who makes jewels look like the juiciest fruits.)

🌸 Rhubarb pavlova 🌸

Meringue and custard cream with blushing rhubarb compote, sauce, granita and dried skins.

Spring on a plate.

04/19/2026

A ritual the Brits still stick to.

While stiff manners and afternoon tea have been largely lost to history, the Great British Sunday Roast is still very much a part of British life.

It’s why we take it so seriously. It’s a way to gather your gang and end (or begin) the week with something special.

Something substantial, too. Here’s what’s in it:

🥩 Dry-aged roast beef
🥔 Roast potatoes
🥬 Buttered cabbage
🥕 Roasted carrots
🍮 Yorkshire pudding
🍖 Bone-marrow gravy
🌶️ Horseradish cream
🧄 Roasted garlic

Loose trousers advised.

04/17/2026

The salad that wanted to be king.

Our lunch special Coronation Chicken doesn’t behave like a normal salad.

It has ideas above its station. Every element has been given the royal treatment to max out on flavor and texture.

Add a little ceremony to your midweek lunch.

🥗 SALAD FACT 🥗

Coronation chicken was created in 1953 for the coronation of Queen Elizabeth II. Britain was still emerging from postwar rationing, so the coronation was meant to signal optimism, glamour, and a new era.

04/11/2026

Tried our cult lunch dish?

Regular Brit-core Fish & Chips at first glance. A profoundly tasty lunchtime meal on first bite.

Many napkins required.

And as chef Kris says, the tartare sauce is clutch.

See you Monday.

04/11/2026

The double thumb from Raymond was crazy!

We’ve NEVER seen someone eat our choc-caramel Tributes eaten like that.

But actually, it’s kind of elegant. A little at a time for dainty Ray!

Take some Tributes home next time you come to Hawksmoor. Eat them how you like.

They’re like Rolos. Just better.

04/07/2026

Mint. Spot on. Fan-bloody-tastic.

Just some of the ways the Brits on our team express enthusiasm. (Often with a lil’ spoonful of sarcasm thrown in!)

Across the pond, from where Hawksmoor hails, “mint” is not just for toothpaste. It’s a great steak, too.

“Oof! That were mint, that.”

What other Brit-isms do you know?

04/06/2026

🍐 Pears in a bakewell!?

We thought Carla had gone bananas. But then we remembered pears and almonds are famous together.

Infact, her latest creation kind of reminds us of a little-known French sweet called a Tarte Bourdaloue.

🥧 Sweet pastry
🍐 Pear compote
🌰 Almond frangipane
🍷 Poached pears in white wine
🥃 Brandy cream
🍮 And some very Anglais warm custard

Like a cross-cultural kiss on a plate. Make it your next pud at our place.

03/29/2026

Here are three reasons why:

Breed

Some cattle produce meat with a finer texture and deeper flavor. Others are bred for efficiency, which can mean a firmer bite. Ours are always native or rare breed.

Aging

Natural enzymes break down muscle fibers, making the meat more tender and flavorful. Without proper aging, those fibers stay tight – and chewy. We dry-age ours for 35 days.

Grass-fed

Rather than grain-fed. A natural grass and wildflower diet develops a cleaner, deeper beef flavor. It’s the taste our beef is known for.

At Hawksmoor, we take our Sunday Roasts awfully seriously.Big, noisy tables of family and friends, plates piled impossib...
03/28/2026

At Hawksmoor, we take our Sunday Roasts awfully seriously.

Big, noisy tables of family and friends, plates piled impossibly high, gravy passed around like liquid gold.

It’s not just another menu. It’s a ritual that dates back to the 15th century, when families gathered around large joints of meat roasted over open fires. It’s a proud part of our heritage here at Hawksmoor, and it’s all about bringing people together over incredible food (and a Bloody Mary or two).

So bring your crew, pile up your plates and see why Sundays are our favorite day of the week.

03/27/2026

HOLD UP. We’ve got news!

Following our recent opening in St Pancras, London (and some very kind recognition for it), and just being named the No.2 steak restaurant group in the world for the 2nd year running, we wanted to share what’s next.

We’re heading to BOSTON!

In Fall 2026, we’ll open in Fort Point, right by the water.

Our founders, Will & Huw, have been dreaming about this for a long time, and this marks our third restaurant in the US, fifteenth globally, and in our twentieth year. Oof.

As ever, it’ll be what you expect from us. A beautiful room, incredible steaks, properly cold Martinis, a terrace made for long lunches and late evenings, and the sort of place that we hope feels instantly familiar.

If you’d like to follow along, keep an eye on as things take shape, or sign up for our newsletter to be the first to hear about opening news and updates. Link in bio.

Finally, none of this happens without you or our incredible teams, so thank you.

We can’t wait to share more with you soon.

The most important meal of the day.Breakfast? No chance. That’s just marketing.For us at Hawksmoor NYC, it’s always been...
03/20/2026

The most important meal of the day.

Breakfast? No chance. That’s just marketing.

For us at Hawksmoor NYC, it’s always been lunch. The dish that dictates the direction of your day.

That’s why we serve specials that are swift, delicious and priced just right – 1/2/3 courses for $25/$40/$55

Now then, what’ll it be?

🥩 Steak frites
🍔 Notorious B.E.E.F.
🐟 Fish & chips
🥗 Coronation chicken salad
🌶️ Spiced roasted cauliflower (vg)

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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