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09/09/2026
Dark wood. Flattering light. Chicago history.
Our spaces feel more like a private members’ club than a dining room.
Which one’s for you?
🐂 Lady Bird – 16 seated / 23 standing
🏀 Big Mike – 22 seated / 32 standing
🍸 Beef & Liberty – 36 seated / 80 standing
🥩 Beefsteak Stakes Room – 130 seated / 150+ standing
⚡ Power House Room – 125 seated / 165 standing
🏛️ Full venue – 385 seated / 500 standing
To start planning:
📧 [email protected]
📞 (872) 272-4240, extension 2
09/09/2026
Does this sort of thing still happen?
Seems hard to believe, but Matt came up through some tough Michelin-star kitchens.
We do things a bit differently at Hawksmoor.
Our maxim: “Work hard, be nice.”
In practice, everyone – from Matt to our trainee commis – has to be able to do both at the same time.
No shouting, no shaming and definitely no naughty step!
09/07/2026
The sincerest form of flattery, right?
The dish we pinched (OK, it was gifted, but whatever) that still rocks our menu was from seafood supremo Mitch Tonks.
When we opened Air Street in 2012, we needed a killer starter dish.
Mitch’s charcoal-cooked scallops with white port and tarragon was – and still is – a jewel in the menu.
And, well, don’t get us started on the Big Matt burger!
09/06/2026
Rank your favorites in order!
What would Batman without Robin, eh?
Our sidekick side dishes are there to make the main event look and taste even more stupendous.
Also, can we all appreciate how insanely thick that sugar-pit bacon is?
09/06/2026
He could have worked anywhere!
Matt spent 20 years in Michelin-starred kitchens before – thankfully – bringing his galactic talent to Hawksmoor.
But it wasn’t just the savoir-faire that won us over. His whole approach is pure Hawksmoor:
A love of the classics, a respect for simplicity and a severe allergy to unnecessary faff and fuss.
And he sets the standard for our first virtue:
“Work hard, be nice.”
09/04/2026
We could listen to Justin talk all day.
That chill vibe he’s emitting translates to the kitchen. And, we like to think, into the food, too.
As for the caviar…
No sturgeon. No mother-of-pearl spoon.
Just Chicago giardiniera where the mignonette usually goes.
And bloody hell, does it work 🦪🌶️
09/04/2026
Let’s just make one thing clear...
We don’t cook bacon in the microwave at Hawksmoor 😅
Not because we’re snobby about it – we just want the smokiness of charcoal cooking.
At home, Matt has places to be and a frying pan he’d rather not wash.
And, hey, crispy is crispy!
Speaking of, have you tried ’s new (charcoal-grilled) bacon double cheese BURGURR yet?
Get it at any Hawksmoor.
09/03/2026
Ever been to the .restaurant in Dartmouth?
Will reckons it’s one of the best seafood restaurants in the world.
Big claim!
But once you’ve eaten Mitch Tonks’s whole John Dory, cooked over fire, in that magical corner of Devon – you’ll get it.
But there’s another Mitch classic you’ll find a little closer to home.
Back in 2012, he gave us the recipe and it’s been our best-selling seafood starter since.
Can you guess what it is? 👇
09/02/2026
What were you expecting him to go for?
Hey, the bacon double cheese might look familiar.
But you will not BELIEVE the amount of time put in his magnum opus.
🥩 The patties – dry-aged native-breed + bone marrow
🥓 The bacon – Gloucester Black, smoked + streaky
🧀 The cheese – American and super oozy
🥫 The sauce – Calfreezy’s unique creation
🧅 The topping – raw white onion for bite
🍞 The bread – soft milk bun, holding it all together
Every ingredient was tasted, tested and shouted about (with task master, head !)
Not to make a whacky “look at me” new burger. To make the best burger on the planet.
Try the BURGURR and let us know what you think.
09/01/2026
Let’s get into Pete’s choices 👇
🥩 Fillet – rare
Already beautifully tender. Cook it much further and this lean cut can dry out.
🥩 Rump – medium
A little longer over the fire softens the meat, renders the fat and brings out the beefiness.
🥩 Ribeye – medium
Give that marbling enough heat to melt into the meat and work its magic.
Who has steak blue? Go on, admit!
08/31/2026
Never get smashed.
Matt’s crystal clear on that one. Why?
Well, we never really know what Matt’s thinking. We just take notes. But if we had to guess...
Smashing sacrifices a juicy middle for maximum crust.
Matt’s – and therefore Hawksmoor’s – burgers want both:
Proper char outside, plenty of beefy juice within.
08/30/2026
Just like the Proustian madeleine 👇
The fancy name for something that folds time in half.
In Marcel Proust’s legendary novel In Search of Lost Time, the narrator tastes a madeleine dipped in tea and is suddenly transported back to his childhood.
Question is, what’s your Proustian madeleine?
Carla prides herself on creating time-travelling treats for all at Hawksmoor.
Come and try her Sticky Toffee Pud and see where it takes you.
08/30/2026
This one’s built for those who take Sundays seriously (or for those who are really hungry).
We’re talking a generous board built for the center of the table. Proper roast rib of beef cooked over open fire, rested and carved thick. Crisp beef-dripping potatoes. Giant Yorkshire puddings that could double as fluffy pillows. Buttered seasonal greens. Cauliflower cheese with a bronzed top. Proper bone marrow gravy. Horseradish with real bite.
It’s bigger, bolder, ridiculously over the top, and everything you want from a Sunday Roast, but built for sharing (maybe reluctantly).
08/29/2026
Our gravy secret ingredient isn’t really much of a secret.
It’s chunks of bone marrow.
Why is it so good?
It adds beefy bursts of flavor into the gravy, and gives it a silky, smooth texture.
Because why just settle for ordinary gravy?
08/29/2026
Hang on, what?
You can’t leave us on that cliffhanger, !
OK, we’re going to try to pick this one apart.
American cheese isn’t known for its depth, sure. But perhaps that’s why it works on a burger?
What it does do is melt like a legend.
A smooth, glossy blanket that doesn’t split, go oily or overwhelm the beef.
Basically, it knows its job.
Is that why it’s all we use at Hawksmoor, Matt?
08/28/2026
Go on, tell us what you think.
Will’s co-founder (and BFF) Huw would have something to say.
We reckon he’d argue there’s no coming back from bad food.
So, yep, the complete opposite of Will.
But the whole “enjoy” thing? Totally agree.
It almost feels like a threat 😂
08/27/2026
Now, don’t get us wrong
We love a classic negroni.
But you must try our sour cherry best seller. Little bit less bitter, little bit more lively.
08/27/2026
Everyone makes mistakes.
Carla’s biggie was taking her cult-classic Peanut Butter Shortbread off the menu
Making a dessert that delicious and then depriving us of it – criminal.
Protests were made
Letters were written
Two weeks later, Carla put it back on the menu
Why is it so good?
Well, it starts with the Udzungwa 70% cocoa chocolate Carla uses. Best in the world, she says.
08/26/2026
Perfection is achieved, not when there is nothing more to add...
But when there is nothing left to take away.
You only have to look at how built his understated BURGURR to see why we pulled that quote out.
Of the endless options, he reduced his masterwork to an elegant assembly of...
🥩 Dry-aged beef and bone marrow patties
🥓 Smoked streaky bacon
🧀 Properly oozy American cheese
🧅 Raw white onion
🥫 Cal’s own burger sauce
🍞 And a milk bun to house the lot
Get yours at any Hawksmoor.
08/25/2026
A brave admission from Aoife - beef-dripping chips aren’t her favourite side.
Controversial. We know.
But what else is on her go-to order when dining at Hawksmoor?
Fillet steak
Bone marrow
Buttered greens
Bone marrow gravy
All washed down with an Old Fashioned
We’ll be having words with her about the beef-dripping chips absence though.
08/24/2026
🤤 Jaws the floor – for the porterhouse pour.
🎥 Gets us every time. (And yes, we filmed it!)
🥩 The sauce? An insanely rich British-style gravy, swimming with beefy bone-marrow chunks.
🔥 As if our dry-aged porterhouse wasn’t flavorsome enough...
08/24/2026
“The Rolls-Royce of sticky toffee puddings”
Kind words from Britain’s – nay the world’s – pre-eminent sticky toffee pudding reviewer, Mr .review
He bestowed upon us a 9.5 out of 10 rating (and with it the World No.1 ranking) back in Feb.
Rumour has it, we’ve since been pipped! But we’re still chuffed to bits.
08/23/2026
The closest we’ll get to rage bait
What do Americans get wrong about Sunday Roast?
Hey, Justin’s words, not ours! 😉
08/22/2026
Happy Hour just went savory.
This Brit classic is one of those bar bites that makes your palate ping.
Guinness. Clothbound cheddar. Sourdough. Worcestershire sauce.
Super umami flavors to accompany your icey martini.
4pm to 6pm every dang day.
08/22/2026
Unusually diplomatic response from Matt!
He must have a soft spot for .
In truth, they were a pretty fab team.
Cal tasted and tested A LOT of ingredients – and obviously has a palate primed for patties.
Matt did the cooking and made Cal’s dream BURGURR.
Have you tried one yet?
08/21/2026
The only difficult decision?
Whether to share.
Warm, rich and unapologetically covered in toffee sauce.
It tastes even better when someone else is fighting you for the last spoonful.
08/19/2026
Happy Hour’s newest recruit.
We love taking British classics like the sausage roll and dialing them up to 11.
Pasture-raised pork sausage, Cabot clothbound cheddar, and flaky puff pastry.
Best-of-the-best ingredients that turn a bar snack into the main event.
Pair it with a frighteningly cold martini and you’re set for the soirée.
4 till 6pm every day.
08/16/2026
The comment section is about to be divided
Chef Justin thinks Brits love gravy because too many Sunday roasts are overcooked.
Agree or disagree?
Eitherway, if you come to Hawksmoor dont worry, our beef is cooked to perfection.
08/15/2026
You don’t become a B Corp by serving good steak.
You have to prove you’re doing things properly behind the scenes, too.
For us, that starts long before the beef reaches the grill.
How the cattle are raised. How the land is treated. How the people in our orbit are treated.
All of it counts.
B Corp isn’t the finish line. It’s a useful sign we’re heading the right way.
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.
