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06/02/2026
What personality traits d’you get from your dad?
Our pastry pro Lizzy’s creative side (and sweet tooth!) comes from her pop.
You can see it on every plate she makes!
If your dad loves really good steak, seafood and/or desserts then consider our place for Father’s Day this year. It’s where we take ours!
Book yourself a comfy booth and we promise to take good care of you and the big man.
05/30/2026
Kate’s down with the Brit kids.
That’s what happens when you spend every day in a team that’s peppered with people from the Old Country!
The diversity of our team is what makes the whole thing special. And, often, quite funny.
Question is, did you know what “”chuffed to bits”” meant?
05/28/2026
The art of the slice.
That steak has been on quite the journey to get to us.
An ethically minded farmer has carefully reared select breeds on nothing but grass and wildflower out in the field.
Then it’s been dry-aged, expertly butchered and a jedi-chef has cooked it perfectly over charcoal and given it just the right amount to rest.
So it’s only right it’s sliced with the tact and precision of a samurai.
05/26/2026
No place like it.
Chicago’s got the swagger and appetite that makes it feel like home for Hawksmoor.
We love this city.
Your grit, your spirit, your kindness and – when it comes to restaurants – your incredible competition.
You keep us honest, Chicago!
05/24/2026
We call them Yorkshire puds. What about you?
🇺🇸 Popovers?
☁️ Puffy rolls?
🍮 Bread pudding?
Then we started wondering what we’d call them if they’d just been invented.
🌋 The Golden Gravy Crater.
🛰️ The Sunday Beef Satellite.
🏆 The Edible Cauldron of all that is Glorious.
But hey, that’s just us.
Come and get one with your Hawksmoor Sunday roast.
05/24/2026
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 flavor that makes you want to pour it over everything.
Food so hearty it cuddles your tum and tingles your toes.
05/21/2026
The woman in the driver’s seat: our General Manager Mona Blaugh. 👏
Now that she’s settled in, we picked her brain about all things Chicago and hospitality. Here’s what she had to say:
📍Why Chicago? Chicago found me before I found it. My family emigrated from Lithuania to Chicago years ago, and this city has always felt like home: where roots grow and opportunities grow stronger. After years of moving for work, I chose to plant myself in Chicago because it’s a food and beverage capital that rewards craft, honesty, and hospitality.
🥩 Why Hawksmoor? I chose Hawksmoor because it embodies a rare blend of culinary rigor and hospitality warmth. The brand’s insistence on craft (from butchery and beef sourcing to bar programs and service) signals a commitment to excellence that goes beyond trends…and instead sets the industry direction.
🤔 Current obsession? My current obsession includes several non-fiction book series that illuminate strategy, human behavior, and the mechanics of great organizations. When I’m not absorbed in non-fiction, I’m reading travel writing—memoirs, route logs, and cultural guides—that remind me how place shapes people.
👩🍳 How long have you been involved in the restaurant industry? Since the late 1900’s.
🍽️ Favorite dish on our menu? My Hawksmoor favorite is the Ribeye. Hack: a ribeye with two sunny eggs, maple bacon, and crispy beef-fat potatoes—the dish that makes brunch feel overrated.
05/20/2026
What do you mean you haven’t tried our new steaks yet⁉️
They’re the best we’ve ever served. Anywhere.
Seriously, the American wagyu from is worth its own menu alone.
What’s more, we have a suite of subzero martinis that cosy up to that beef perfectly.
Our Dukes Martini works particularly well.
Go on, tell us you’re not excited.
05/18/2026
Edison’s light bulb comes to mind.
Quite literally hundreds of hours have gone into Carla’s magnum opus.
Taste. Test. Tweak. Repeat.
Her sticky toffee pudding looks like a simple thing, but there’s a lot of thought in that sauce.
Even that perfect little quenelle of clotted cream was agonised over.
Which is funny really, because the final result lasts about four minutes once it reaches the table.
05/18/2026
This is the interesting reason why 👇
Because there’s a funny little danger zone with salting steaks.
Immediately before cooking? Great. Overnight? Also great.
But salt it 30mins before and the steak begins to sweat. Moisture gets pulled to the surface, the outside goes damp and it can steam a little.
Not great when you’re in the business of forming a glorious crust. (That’s part of the reason we insist on dry-aged steaks, too.)
So Chef Matt’s on the money – as usual!
05/17/2026
It’s a dangerous combination.
🍸 Glacially cold martinis
🇺🇸 America’s best beef (seriously)
🛋️ And a really comfy seat
Why? Because leaving, under these conditions, becomes a serious challenge.
And we’re not kidding about the beef.
America’s cattle-farming elite, now serving Hawksmoor.
05/17/2026
How to make the perfect gravy for your Sunday roast.
“Loads and loads of bone marrow.”
That’s the magic (and final) ingredient in our gravy. But first:
🧅 We sweat some shallots, then reduce Madeira wine down till it’s almost gone.
🐄 Next is quality veal stock, lots of punchy English mustard and a handsome dollop of butter.
🦴 An avalanche of bone marrow is then whisked in to create umami nirvana.
You simply cannot have our Sunday roast without it.
05/16/2026
The Hawksmoor our teams love most. Why?
There’s a glamour to Seven Dials.
Its glitzy history helps – Royals have dined here – and we regularly host famous names. But also it’s in the beating heart of Theatreland.
We love the rhythm of the place. Guests piling in before curtain-up. Martini-fuelled post-show debriefs. Big celebrations and sharing steaks.
And did you know…
Seven Dials was once a hotbed of gin houses in the “Gin Craze” of the 1700s? Our gin-based Shaky Pete’s Ginger Brew (invented here at Seven Dials) is nearly as infamous.
05/16/2026
Does it get any more American than that?
Hey, if you ask a Brit, the answer will probably be: “No bloody chance, pal!”
Especially when your bike has star-spangled colors on it.
Evel Knievel, Steve McQueen 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.
05/15/2026
An average cookbook⁉️
You couldn’t make a bad one if you tried, .
Let’s just remember this is the same gal who...
Frequently locks herself in an underground kitchen with little more than a fond ‘90s memory, some loud music and a rolling pin, only to rise with a dessert that induces smiles across continents.
Her book-writing era will come, though, and we’ll make sure you’re the first to know when it does.
Till then, come and try her latest obsession at your local Hawksmoor.
05/14/2026
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.
05/13/2026
Some things don’t need reinventing.
Just patience, proper stock and a slightly unreasonable amount of time.
Our slow-made bone-marrow gravy is a deeply savory treat. The kind that ends up being poured
on just about everything.
Ask for extra with your Sunday Roast. Everyone does.
05/13/2026
Imagine the stories Matt has to tell.
Marco’s restaurants were one of the last great old-school brigade kitchens before celebrity-chef culture changed things.
Long hours, military hierarchy, ultra-high standards. Working in Marco’s kitchens for 20 years, as Matt did, is something to behold.
It’s fair to say Matt came through the generation of chefs who changed how Britain ate. Marco’s kitchens in the ‘90s were the Premier League of cooking.
Marco famously became the youngest chef ever to win three Michelin stars at 33, then walked away from haute cuisine in favour of cooking that put flavour above formality.
Did that contrast influence Matt in a way that helped define Hawksmoor’s great-steak-no-ceremony ethos?
You’ll have to ask him!
05/12/2026
Sunshine means lunchtime.
Our spring set menu’s popping off right now. Is it because our best burger ever is on there? Or is it just because it’s wildly good value?
1 course £20
2 courses £25
3 courses £30
05/11/2026
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.
05/10/2026
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.
05/10/2026
Why is resting roast beef this long essential? 👇
Because if you cut it too early, all the juices bolt onto the chopping board.
Resting is the final stage of cooking.
The heat settles, the fibres relax and the beef stays juicy where it belongs: in the meat.
05/09/2026
We weren’t expecting her to say that!
Simple, hot and sweet rice pudding.
A little taste of your childhood with every spoonful. What tastes better than that?
But what do YOU think is the most underrated British pud?
Spotted di...😉
05/08/2026
You don’t come to Hawksmoor for artsy finesse.
You come for reassuringly good food, well sourced and simply cooked.
A dry-aged charcoal-cooked steak from native breed cattle, for instance.
Or a piece of fish that arrived from Devon this morning.
Less foam, more fire. So to speak.
05/08/2026
And to think they nearly disappeared 👇
After the war, there were less than 50 of these beauties left.
Thanks to farmers like Tom and the , they’re now in more and more fields across the UK and Ireland.
That’s a good thing because they’re largely reared in a sustainable way that compliments the land around them.
Serving rare and native breed steaks at Hawksmoor is our way of helping to keep British farming heritage alive.
05/07/2026
Our favourite part of Matt’s role as exec head chef?
Development! Yep, delicious new dishes.
When he emerges from his clandestine kitchen, we know we’re all in for a treat.
In recent times, the royale with cheese (burger) has had us swooning.
05/06/2026
What’s the best thing about your mom?
Loyalty, wisdom, unwavering kindness. They really are the best, aren’t they?
If you’re looking for a way to celebrate your mum this Sunday, consider a Roast at our place.
A real family feast, it has the ritual, warmth and generosity that Mother’s Day deserves.
Whatever you get up to, just promise us you’ll make a fuss.
For your mom. For the motherly figure in your life. And especially for your mother-in-law!
05/06/2026
Our Longhorn steaks are back.
20 years in and we’ve returned to our roots, serving slow-grown, deeply beefy Longhorn – every weekend.
We could have shouted louder about our anniversary, but this felt right. A positive nod to:
🚜 The farmers
🔥 The food
🤝 And sticking to our principles
The only difference now is that it’ll be served with roasted bone marrow and slow-cooked onions. Sending already big flavours stratospheric.
Swing by this weekend and see what’s cooking on the blackboard.
05/05/2026
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.
05/04/2026
Your new menu crushes.
Our latest recruits are here to satisfy anyone keen for a slightly lighter bite.
🐟 East Coast Halibut – a perfect piece of (quite beefy) fish. An elegant bite, served with a simple tartare hollandaise.
🥦 Grilled spiced cauliflower – made marvelous over glowing coals and served with chickpeas, curried puree and mint yogurt.
🍤 Seafood platter – our favorite fruits of the sea, from natural & dressed oysters and shrimp cocktail to lobster louis and steelhead tartare.
Which one’s tickling your fancy?
05/04/2026
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.
Like Rolos. Just better.
05/03/2026
Sticky Toffee Pudding or Sticky Toffee Sundae?
Which one are you – and why?
Make your case below 👇 And while you’re at it...
Ever wondered why it’s called a sundae?
Back in 19th-century USA, soda was banned on Sundays, so soda fountains swapped floats for scoops of ice cream. They called it a “Sunday” – later respelling it “sundae” out of respect.
05/02/2026
Copy/taste our Caesar Salad recipe:
CROUTONS 🥖
✋ Tear your sourdough for rustic pieces
🧄 Lightly dress with garlic oil
🔥 180°C in the oven till they’re golden
DRESSING 🧪
Blend till smooth…
🧀 Lincolnshire Poacher cheese
🥚 Soft-poached eggs
🐟 Cantabrian anchovies
🍋 Lime juice + Worcestershire sauce + rapeseed oil
PLATING UP 🍽️
💅 Caress the cos lettuce leaves in the dressing
🐟 Top with thin-slice anchovies, croutons, and more cheese
(And some of us like to add a super-thick cut of maple bacon on top!)
05/01/2026
Our Queen of Puds bakes great stories
With carlahenriquess, quality ingredients and expert craft are a given. But what we cherish most is the story that goes into every dish.
Nothing tastes sweeter than a little nostalgia, right?
Take our Peanut Butter Louis, for instance. It was inspired by the Snickers bars she used to eat while playing football as a kid in Portugal.
Almost all the puds Carla and her team create have that kind of sepia-tinted meaning to them, which we think makes them even more special.
Do you have a favourite Hawksmoor pud? (Go on, admit it – it’s Sticky Toffee Pudding!)
05/01/2026
You didn’t think it was an accident did you?
Those chunks you can see in the gravy are by design.
Morsels of buttery, umami bone marrow to supercharge the flavor of your steak.
Accidental lumps? No chance!
04/30/2026
The 3 other nicknames for our Knightsbridge place 👇
🥃 The “Private Club” restaurant – there’s a slightly secretive vibe here that feels like old London.
🛍️ The “Harrods Recovery” restaurant – or any of the big shops in the area. A comfy seat and good food after the madness.
💍 The “Anniversary” restaurant – we get a disproportionate amount of special occasion bookings. Must be that vibe again.
🏡 And, as Will says, the “Neighbourhood” restaurant.
There aren’t many places like ours in the area, so locals love it.
Swing by and see for yourself.
04/29/2026
It’s the biggest no-brainer ever.
Choosing Longhorn steaks, that is.
✨ They taste better
🌍 They’re more sustainable
🇬🇧 They’re keeping UK farming heritage alive
🐂 DID YOU KNOW 🐂
After WWII, the English Longhorn came close to disappearing altogether, with only around 50 registered animals left.
Help us save this heritage by enjoying a longhorn sharing steak on the weekends at Hawksmoor.
04/28/2026
We call this the “ultra steak”
What happens when you cross Japanese wagyu and American black Angus?
You get a sort of superhero breed.
The best of everything: marbling, texture and – of course – flavor.
The fact they’re reared is an even bigger green flag. They’re the best we know of in the US.
Come and try the ultra steak!
04/27/2026
As. Hot. As. Possible.
The pan or the grill must be screaming.
It’s the way to get as much of that moreish caramelised char as possible.
We cook all our dry-aged beef and bone marrow patties on a charcoal grill, so you get that magic smoky note to the burger, too.
Have you tried our Royale with Cheese yet?
04/26/2026
But why choose them over regular steaks? 👇
Two reasons:
🐂 Flavour – longhorns live longer, are bred slower and so develop a more complex beefy taste. It’s night and day compared with the industrial stuff.
🏛️ Heritage – longhorns are the grass-chewing story of sustainable British cattle farming. World-class quality, exported around the world.
You’ll find longhorn sharing steaks on our blackboards ever weekend.
Address
500 N LaSalle Drive
Chicago, IL
60554
Public Transport:
- Take the CTA Red Line to Grand Station.
- Walk south on N State St towards E Grand Ave.
- Turn left onto E Grand Ave, then turn right onto N Lasalle Dr.
Driving/Parking:
- From I-90/94, take exit 50B for Ohio St.
- Continue on W Ohio St and turn left onto N LaSalle Dr.
- Look for parking options in nearby garages or street parking.
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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What people say
Hawksmoor Chicago, located on N Lasalle Drive, is a sustainable steak and seafood restaurant that has quickly made a name for itself in the Chicago dining scene. Since its opening in June 2024, Hawksmoor Chicago has been delighting guests with its high-quality dishes and creative culinary offerings.
One standout item on their menu is the atomic sundae, a playful twist on the classic Chicago dessert known as the atomic cake. This indulgent treat features a towering combination of banana, chocolate, and vanilla cakes layered with custard, cream, fresh bananas, strawberry jam, and fudge sauce. To make it even more special, Hawksmoor Chicago adds their own roast-banana ice cream to create a truly decadent experience.
The restaurant's name pays homage to architect Nicholas Hawksmoor, known for his contributions to English baroque architecture. The inspiration behind the name reflects the restaurant's grand aspirations and commitment to excellence in both design and cuisine.
With its unique culinary creations, commitment to sustainability, and homage to architectural history, Hawksmoor Chicago offers a dining experience that is both memorable and delicious. Whether you're craving a perfectly cooked steak or fresh seafood dish, Hawksmoor Chicago is sure to impress with its innovative menu and inviting atmosphere.
