Hawksmoor NYC

Swerving turkey this year?

Try our hearty, wholesome roast dinner for Thanksgiving this year and tuck into some perfectly pink dry-aged beef with all the trimmings.

Beef-dripping roast potatoes, Yorkshire pudding, toasted atlas carrots, buttered brussels sprouts, roasted shallot & garlic and lashings of bone marrow & onion gravy.

It’s a fine way to kick off the Holidays.

No, no, no. This isn't another tired reminder to book your Christmas party. This is a tribute to our homemade Tributes.

Picture the scene…

You’ve just finished an indulgent meal at Hawksmoor. Your waistband is tight. One more bite seems unthinkable.

But then, these deceptively innocent morsels appear, accompanied by your final tipple of the night.

Your waiter leans in and shares a secret reserved for the chosen few: “Trust us – you can eat it all in one bite.”

What follows is rich, indulgent and just the right amount of wicked. Book a private dining room for some festive fun and you can add a box to your sharing menu and take it away with you.

Careful, though, they tend not to make it home.

Steak after the ?

A celebratory, protein-rich meal for anyone looking to relax and repair in the most delicious way.

What’s not to love?

Though, some carbs wouldn’t go amiss too, right? Better order some beef-fat fries on the side.

Now that’s worth running for.

It’s going platinum.

The Notorious B.E.E.F burger – our ode to NYC’s hip hop GOAT – has been so popular we’re keeping it on just a little longer.

Available at the bar only from Monday to Saturday, 5pm-onwards, and Sunday 5:30pm-onwards

Do it properly with a heap of beef-fat fries on the side and Shaky Pete’s Ginger Brew to wash it down.

In the immortal words of Biggie: it’s unbelievable.

This is where our beef is from. Well, some of it! We only work with like-minded farmers who care for their cattle the right way.  
 
Recently, a few of the team took a train from Paddington to meet David and Churri on their farm in the Cotswolds.
 
They showed us how they work to improve the quality of the soil, increase biodiversity and care for their cattle.
 
It was incredibly interesting to see the challenges they face in living up to these principles. Supporting nature to thrive takes careful management.
 
But as David said, “It’s about making thoughtful decisions and not rushing to increase output at any cost.”
 
The team learnt A LOT on this trip – which they’ll pass to the rest of the team – but as you can see, we had lots of fun and left with full stomachs, too!

The fillet steak is an elegant thing. The very definition of 'melt in the mouth'.

Why?

Because the muscle is lazy and there’s very little fat through the meat, so it’s super-soft to chew.

But that also means it doesn’t pack as much of a beefy punch as the other cuts, so a sauce is sensible, or even better, a side of rich bone marrow.

Hands up whose favourite cut is the fillet?

The most classic NYC cocktail?

Has to be the manhattan.

Strong and seductive either side of dinner, any steakhouse worth it’s salt has to make a damn good one.

Believed to have been invented a stone’s throw from our restaurant on Park Avenue S & East 22nd, we knew we had to create something special.

So our 🍸ULTIMATE MANHATTAN🍸 was born.

The secret? We break with tradition by using two different sweet vermouths. Classic Cocchi Torino is given a herbal boost with locally made .

Give it a go!

What would you call it?

No dish has more nicknames among the team than our steak & eggs.

🍳 The comfort king
🥩 The post-gym protein blaster
🍳 Popeye’s meaty secret
🥩 The hangover slayer
🍳 The breakfast lunch of champions

New on our lunch specials menu.

Who likes a Filet-o-Fish?

Yep, the Maccy's special that's popular on Fridays.

Honestly, we love it, so we thought we'd pay homage with a pimped up Hawksmoor version.

And so fried fish and frites sandwich is now pride of place on our seasonal lunch specials menu.

What's in it?

We start with a lovely chunk of crispy battered hake, top of it with supremely skinny salt-and-vinegar frites (and the obligatory slice of cheese), before tucking it all in a sesame seed bun.

Handheld deliciousness to liven up your lunch.

How often do you drink a cocktail then stop a moment, look at the glass and say,“Damn, that is good.”

It’s that sort of reaction we strive for with our Sacred Six.

A sextet of sublime mixed drinks, they span our forever-summer Sour Cherry Negroni to the best-selling Shaky Pete’s Ginger Brew.

We do our own ‘ultimate’ version of the classics, too: manhattans, martinis and French 75s are all given a Hawksmoor pimping.

So swing by, sit down and let us serve you something remarkable.

How many other names d’you know of for the ribeye?

We went digging and found seven!

🥩 Some call it the Delmonico, after the eponymous steak restaurant in NYC
🥩 On the west coast of the USA, it’s often called a Spencer
🥩 In Australia, they call it a Scotch fillet or a whiskey fillet

Then there’s the beauty, the market and possibly even the cowboy (but that’s up for debate).

Either way, the ribeye’s a popular cut. And for good reason: it’s as flavourful as steak gets. That’s, in part, down to the seam of fat (the ‘eye’) running through the middle of it. We like to serve it medium – just to let the fat really render down.

Sauce? Well, maybe a dab of Peppercorn seeing as you’re asking.

There’s a steak for every occasion.

We cook and serve our dry-aged grass-fed beef in all different sizes to suit your mood, appetite or event.

At one end of the beefy spectrum are the party-ready steak-and-sourdough canapés; at the other, are the giant porterhouses and sharing-sized chateaubriands you’ll find on our blackboards. Somewhere in between, there’s our great-value rump with beef-dripping chips – on the express menu.

Whichever you choose, know that the quality never wavers. And that our highly trained chefs know exactly how to cook each cut, over a charcoal grill, to create the perfect steak for whatever dining experience you’re planning.

Anyone hungry?

Brined. Marinated. Charcoal roasted.

That’s how we do our new piri piri chicken. And the whole process takes about 36 hours. The results are worth it, though, trust us.

We make sure to grill it slowly over coals till the skin is crispy and the flesh is super succulent. Finally we add some warming smoked chilli butter and charred piquillo peppers.

Just one of four comforting plates on our seasonal lunch specials menu.

While there’s no National Hospitality Day this year, we’ve decided to keep our own NHD tradition going with the Hawksmoor Hospitality Heroes competition. And here are the winners (even more in our stories).

Looking after our incredible teams in the UK, US and Ireland is as much of a priority as looking after you (we have a few awards to prove it). Properly celebrating their efforts, talents and achievements is all part of our commitment – cue the Hawksmoor Hospitality Hero awards.

As ever, we asked the teams at each of our restaurants to nominate colleagues they felt best embodied our values. Put simply: ‘Work hard and be nice to people’.

This week, we announced our winners to the team, each getting a prize and a celebration in their restaurant or location. So, without further ado, please clap, whistle and roar for our Hospitality Heroes 2024.

Just LOOK at those onion rings.

An odd thing to lead with on a our new mixed grill, you might say – but try them and you'll get it.

Beer battered and finished with a crunch-bomb panko crisp, they're the perfect sidekick to this marvellous mountain of meat.

Maybe skip breakfast, though, eh?

The classic of classics?

Our Ultimate Old Fashioned has beautiful, high-proof whiskeys softened down with Rare Tea’s Golden Lily Milk Oolong Tea.

🥃 Russell’s Reserve Bourbon & Rye
🥃 Tempus Fugit
🥃 Gran Classico
🥃 Angostura Bitters
🥃 Demerara sugar
🥃 Oolong Tea Garnish

What do you think?

How to cook the perfect steak.

Here are two lesser-known tips from our learning & development chef, Peter Woods.

👨‍🍳 Season the bars 👨‍🍳

Rub the bars of your grill with the fatty side of the steak before cooking.

👨‍🍳 Brown the edges 👨‍🍳

Turn the steak regularly and finish by browning ALL edges – including that fatty side.

Let us know how you get on.

Say hey to our new GM, Kelly, everyone!

She was so damn good as operations manager – making sure everything worked – that we gave her the top job. So now she's our new and noble leader.

One of the things we love about Kelly is that she gets stuck in: finances, front of house, mopping floors – you name it. She humbly calls herself a “jack of all trades” but we’d be lost without her.

“The biggest challenge is getting things fixed quickly,” she says, recounting one incident where a water leak meant we were practically swimming through the restaurant one morning.

“The teamwork, with everyone wanting to help, was lovely, and we got the problem fixed in time for service,” she says. “An awful day, but a brilliant day – know what I mean?”

Kelly’s focus has now changed a little, though: “My job is to help implement the culture of Hawksmoor. We’re building it from scratch here in NYC and that’s really exciting!”

Kelly’s only been in the States for 18 months. But so far so good:

“There’s no city like New York – even after a year and a half, I’m still in awe,” she says. “There’s always something going on that you can’t keep up with!”

Kelly says when her mother came to visit, she was blown away: “She couldn’t comprehend what my day-to-day life was like.”

She was in shock about Kelly’s accent, too: “I’m a Yorkshire gal, but I’m saying ‘trash’ instead of ‘rubbish’ now. There's no turning back!”

It is DAMNED hard to find

…a British Sunday Roast in NYC.

A proper Sunday roast, that is: beef cooked to tear-inducing perfection, ‘trimmings’ filling up the table, and some super homely hospitality.

It’s something we pride ourselves on. We’ve won awards for it back in the UK.

In the US, we only ever use pasture-raised all-natural beef, super-slow cooked over coals. And just as much love goes into the trimmings. You HAVE to try our Yorkshire puddings.

So, if the thought of brunch just isn’t cutting it this Sunday, come to our place – we’ll make you and yours feel like part of the family.

Less garlic?!

What next, less love? Less joy? Less LIFE?

Our response to anyone suggesting we offer anything less than a whole big beautiful bulb of organic roasted garlic for you to spread over your rump or beef-dripping spuds.

Pop by soon and let us fill your bellies with a hearty, handsome Sunday roast.

Eat dessert, save the world.

OK, maybe not the whole world, but you can have a positive impact by wolfing down our wonderfully British Sticky Toffee Pudding.

That’s because for every pud sold, we’ll be donating 50 cents to Action Against Hunger, who help get good food to the people who need it most.

The fact that our most popular dessert – by miles – also helps you time travel back to Sundays at your grandma’s place is, well, just a little bonus.

Last year, we helped to raise around $170,000 for Action Against Hunger. Help us smash that number in 2024.

We just cannot choose a favourite, so here's three of them.

Our new seasonal cocktail menu is here. But which one of these from our refreshed London list gets your vote?

PIÑA FIZZ

Tropical flavours. A hint of anise. A proper old school fizz. Here we have a deft blend of three rums (one made in London) with pineapple syrup and soda, a little lemon and absinthe.

CHIQUITANO

The unexpected meeting of Bolivian brandy (think pisco) and two British flavours: earl grey tea and blackcurrants. All served in an incredibly chic highball.

MANDARIN PICADOR

An autumnal riff on our wildly popular Grapefruit Picador, we “acidulate” fresh mandarin juice till it’s as tangy as limes. Add tequila, mezcal and a chipotle liqueur. Top of the drops.

Even more cocktails, tailored to each city, announced soon.

Porterhouse and Chateaubriand – what’s the difference?

These feasting steaks are both made for sharing, but that’s where the comparisons end. Here’s how they shape up:

Delicate, low-fat chateaubriand is a melt-in-the-mouth cut. That’s because it’s the most tender slice of the animal. There being only two per cow, it also comes with the heftiest price tag. Best served medium rare.

Our porterhouse, meanwhile, is a leaner cut, aged for longer, that offers two steaks in one: a tender filet and a balanced strip. A thick river of fat on the latter adds an extra hit of flavour. Best served medium rare.

Do you have a preference?

“Fatty sauce, leaner cut.”

Kyle, our bar manager, really nailed the description of his “ride or die” cut and sauce combination recently.

He was talking about the sharing-size chateaubriand, slathered with our anchovy hollandaise. And, well, doesn’t it sound delicious?

As he also says, with the bigger cuts you get a greater contrast between the charred outside and the juicy inside of the steak.

Keeps your tongue on its toes!

“Fatty sauce, leaner cut.”

Kyle, our bar manager, really nailed the description of his “ride or die” cut and sauce combination recently.

He was talking about the sharing-size chateaubriand, slathered with our anchovy hollandaise. And, well, doesn’t it sound delicious?

As he also says, with the bigger cuts you get a greater contrast between the charred outside and the juicy inside of the steak.

Keeps your tongue on its toes!

You know Union Square Market, right?

Our chefs like to head down every morning to pick up fresh produce for the day’s dishes.

The artichokes are particularly good; the root veg, too.

For some of our plates, we put the latter on coals to really bring the sweetness out.

Market to plate, every day.

The story of our building is a noble one.

The United Charities Building was built by an unlikely Scotsman, John S. Kennedy. He rose from a poor family to become one of the wealthiest men in America, and gifted the building to the charities of New York.

While the story of this building starts with a man, it’s powered on by a succession of amazing women. Among those who used it as a nerve center to tackle the gravest issues of the day was Jane Addams, the first American woman awarded the Nobel Peace Prize.

Adorned with 26-foot-high ceilings, stained glass windows and magnificent archways, the building’s beating heart was the Assembly Room, which we are now lucky enough to call home.

It’s been a pleasure to reopen this important room, which has been closed off from public view for decades. Pop by soon and take a look around.

“Start the week sweet.”

Carla, our “Queen of Puddings” – and group exec pastry chef – swears by starting the week off with something sweet. “A way to make mundane Mondays a little lighter on its feet.”

Our latest round of seasonal desserts are a sure-fire way to make those weekday blues turn around.

So what will it be- The Pretzel Crunch Sundae? The Coconut & Passion Pavlova? Or how’s about the Plum Crostata? Perhaps one of each?

See you tonight.

How many cuts do we do?

At last count, it was nine. And that's just on our à la carte menu.

But from rump to Chateaubriand, the quality of our steaks and the way we cook it remains the same.

The beef we serve is all-natural and pasture-fed. We butcher it by hand and age it for 35 days, before cooking it over screaming hot charcoal, adding nothing but a handsome splash of Maldon sea salt.

Why?

Because we believe that you should always "buy the best and let it shine". It's worked well for us over the years and so we're sticking to our guns.

But which cut is your favorite?