20 dishes
In the UK, our Sunday Roast has been awarded Best Sunday Roast twice, and it’s the standard we hold ourselves to in Chicago. It’s hearty without being heavy, nostalgic without being fussy — the sort of meal that stretches into the afternoon and makes Sunday feel like something worth planning around. Served every Sunday in River North, and genuinely not to be missed
Ask what else goes into it besides what the menu lists.
When you walk into Hawksmoor, you should feel at ease straight away. The room has scale but never intimidates. There is a low hum of conversation, warm light against brick and timber, music you can tap your foot to. You can come dressed up, dressed down or somewhere in between. Everyone is welcome
Ask what else goes into it besides what the menu lists.
Ask for it without the trimmings is just steak on a sunday.
Ask what it is made with. The menu does not list the ingredients.
Ask what it is made with. The menu does not list the ingredients.
The Observer Food Monthly
Ask what comes with it, and what each part is made with.
The Tales of the Cocktail Spirited Awards
Ask what comes with it, and what each part is made with.
The Sunday Times / Best Companies special awards
Ask what comes with it, and what each part is made with.
A globally recognized standard
Ask what comes with it, and what each part is made with.
Ask what it is made with. The menu does not list the ingredients.
Ask what it is made with. The menu does not list the ingredients.
The building gave us plenty to work with. Barrel vaulted ceilings, exposed timber joists, vast arched windows. We have restored what makes it special and layered in a design inspired by the Golden Age of Travel. It feels grand but never over the top. Historic, but alive
Ask what else goes into it besides what the menu lists.
Ask what it is made with. The menu does not list the ingredients.
Ask what comes with it, and what each part is made with.
Ask what it is made with. The menu does not list the ingredients.
Ask what it is made with. The menu does not list the ingredients.
Ask whether it is cooked in butter or a meat stock rather than oil.
Ask whether it is cooked in butter or a meat stock rather than oil.
Ask what comes with it, and what each part is made with.
Ask whether the fryer is shared with meat, and if there is egg in the batter.
24 dishes
The Midwest knows its beef, so we won’t tell you ours is the best. We’d rather show our work
We are obsessed with beef. Always have been. Hawksmoor began with a simple belief that if you start with great cattle, treat it with respect and cook it over real fire, you do not need much else. Beef, salt and charcoal. That’s it
Beef, salt, fire. That’s the whole idea. Which is why the beef has to be exceptional
Dry-aged rump or sirloin, carved thick and served with beef-dripping roast potatoes, Yorkshire puddings, roasted carrots, buttered greens, roasted garlic and lashings of bone marrow & onion gravy
Vegetarian Wellington with golden pastry, rich cheese, the full set of trimmings and proper onion gravy
Blackboard sharing cuts — Prime Rib or Chateaubriand — with all the trimmings. For two or more
Rhubarb granita and custard cream
Salted caramel and rum ice cream woven through crisp pastry
With brandy cream, almonds and poached pears
With salted caramel ice cream and Original Beans chocolate
World’s 101 Best steakhouses, 2022
We serve the kind of food and drink we genuinely want to eat and drink ourselves. You already know how seriously we take our steak, but it does not stop there. Our seafood is just as considered, from sweet shellfish to simply grilled fish that tastes exactly as it should. It is sourced with care and handled with a light touch
A true British institution - dry-aged beef, crisp roast potatoes, Yorkshire puddings and plenty of gravy, all served generously and without fuss
Explore our all-new steak menu
For group dining, our menus are made to be shared and enjoyed together: generous dry-aged steaks, feasting cuts to carve at the table, seasonal sides passed around, and desserts worth lingering over. Drinks packages are thoughtful and straightforward — proper wines, well-made cocktails and classic serves — designed to suit the occasion without overcomplicating it
The same care we give our beef, we give our seafood. Sourced properly, cooked simply, and left to speak for itself
Dark sponge, hot toffee sauce, milk ice cream
With whisky cream and candied walnuts
Bubbling and bronzed on top
3 dishes
Expect to see ‘out of season’ seasonal British fruit playing a starring role. Fresh cherries are now long gone, but when they were at their best the team pickled and preserved them to use alongside Belsazar vermouth, Campari and soda in the incredibly refreshing
10 dishes
Ask what goes into it, most cocktails are vegan, and the ones that are not turn on egg white, cream or a honey syrup.
A certain nonchalance, so as to conceal all artistry and make whatever one does seem uncontrived and effortless)
Ask what goes into it, most cocktails are vegan, and the ones that are not turn on egg white, cream or a honey syrup.
Ask what goes into it, most cocktails are vegan, and the ones that are not turn on egg white, cream or a honey syrup.
Ask what goes into it, most cocktails are vegan, and the ones that are not turn on egg white, cream or a honey syrup.
Ask what goes into it, most cocktails are vegan, and the ones that are not turn on egg white, cream or a honey syrup.
Ask whether it is shaken with egg white, this one classically is, and plenty of bars will build it without.
Ask whether it is shaken with egg white, this one classically is, and plenty of bars will build it without.
James Beard Foundation
Ask if any of the wines are marked vegan. Most are clarified using fish, milk or egg, and that is never printed on the label.
You sipped, we listened
Ask what goes into it, most cocktails are vegan, and the ones that are not turn on egg white, cream or a honey syrup.
Bring any bottle you like, and we will not charge you any corkage
Ask if any of the wines are marked vegan. Most are clarified using fish, milk or egg, and that is never printed on the label.
1 dish
Hawksmoor began in London in 2006. We are Will Beckett and Huw Gott, childhood best friends who decided to open the steak restaurant we wished existed. Proper food, sourced with care, cooked over real fire and served by people genuinely pleased to see you