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07/01/2026
Make Pete proud and try it at home š
1ļøā£ Infuse: Cream w/ rosemary, garlic, nutmeg + cayenne
2ļøā£ Spinach: Blanch, squeeze, chop 1kg of spinach
3ļøā£ Combine: Sieve cream, add spinach, warm through, serve
Head to our website for the full recipe.
Or just order it on our 20th Anniversary Hawksmoor Classics menu.
06/30/2026
The hero of our UK Classics Menu.
The Longhorn ribeye. Slow-reared, beautifully marbled and deeply beefy.
For our 20th birthday, weāve created a limited-run menu to celebrate the dishes and drinks that made us.
Hereās the menu in full:
šŗ Drinks šø
Shaky Peteās Ginger Brew
20th Anniversary Martini
Grapefruit Picador
š· Starters š
Old Spot Belly Ribs
Charcoal-roasted Scallops
Potted Beef & Bacon
š„© Steak š
Longhorn Ribeye
Classic sauces & sides
š Puds š®
Birthday Cake
Sticky Toffee Pudding
Salted Caramel Rolos
Minimum two people, Ā£75 per person.
06/29/2026
When dessert becomes the main event.
There arenāt many puds that can steal the limelight from our beef.
But then Aoifeās death row dessert is no ordinary sweet.
Our Sticky Toffee Pudding has been with us since we opened in 2006.
Itās never left the menu. Itās never not been the best seller.
Save a little space for it.
06/29/2026
To everyone who booked in for our 20th birthday celebrations today, thank you, our teams are all in and buzzing for whatās set to be a record-breaking day.
Weāre so excited to celebrate with all of you.
Watching the response to us turning the big 2-0 has been genuinely moving, itās been a lovely few days of reminiscing and getting slightly soppy about the whole thing.
If you didnāt manage to get a table today, weāre sorry. The response was even bigger than weād dared hope. The good news: the classics menu, is running across all our UK restaurants. So thereās still a way to join in. And itās a good one.
06/28/2026
The brunch killer.
Our very British Sunday Roast laughs in the face of French toast.
Dry-aged grass-fed beef, cooked low and slow, with all the ātrimmingsā.
That means...
š„ Beef-dripping roast potatoes
š« Giant Yorkshire pudding (just look at them!)
š„ Roasted carrots
š„¬ Buttered greens
š§ Roasted garlic
š Bone marrow & onion gravy
And if somehow youāre still hungry, youād better get our super sidekick sides:
Cauliflower cheese
Hawksmoorās special stuffing (weāll explain)
06/27/2026
Happy cows = better beef = tastier steak.
Weāve been doing this 20 years and we will die on that hill.
Longer-living, pasture-roaming, grass-munching cows produce more flavourful beef.
Itās a happy accident that itās much better for the environment, too.
Nowadays we work with to ensure weāre sourcing Longhorn that ticks all our boxes.
06/26/2026
And hereās how to make it.š
ā¶ Cover pork belly with cold water and cook low and slow until tender.
ā· Cool in the cooking liquid, then press with something heavy overnight.
āø Remove the skin and trim away any over-smoked edges.
ā¹ Cut into chunky pieces.
āŗ Grill over charcoal, brushing generously with maple syrup as you go.
ā» Cook until sticky, smoky and beautifully charred.
Donāt forget to try ours next time you visit, too.
06/25/2026
The dishes that made Hawksmoor, Hawksmoor.
To celebrate our 20th birthday, weāve gathered our favourite drinks and dishes from the last two decades into one menu. The Hawksmoor Classics.
You regulars can probably guess whatās on it, but just in case, here are a fewā¦
š Roasted scallops
š„© Longhorn ribeye
š Anchovy hollandaise
š® Sticky Toffee Pudding
šŗ Shaky Peteās Ginger Brew
But what else made the cut?
Minimum two people, Ā£75 per person. Available for limited time only.
06/24/2026
Happy Birthday to us.
20 years ago, to the day, we opened a steak restaurant just down the road from Nicholas Hawksmoorās Christchurch Spitalfields.
It was an inauspicious start: our chef disappeared the day before launch and we didnāt serve any steak.
To cut a very long story, very short, weāre now pretty-damn proud to say we have 14 restaurants, with another on the way in Boston.
How has this happened?
Because weāve surrounded ourselves with good people, who care deeply about good food ā where itās from and how itās served.
Theyāre the ones whoāve helped us really stick to our principles. To never compromise on quality, ethics and the welfare of everyone in our orbit.
So.
To our friends, family, team members, suppliers, supporters, charity partners, industry pals, and ā of course ā you, our lovely, loyal guests...
THANK YOU.
06/23/2026
We knew we could count on you, Carla.
Weāre 20 years old ā tomorrow! ā and weāre celebrating with a Hawksmoor Classics menu.
And it concludes with this indecently decadent slice.
Inspired by our Grand Rocher pud ā yep, the same dish that nearly landed us in court.
Weāll tell you the story when you come in.
06/22/2026
Itās really nice to hear from people you respect.
David Strauss
Mouna Elkekhia Jyotin Sethi who took the time to say a few words... thank you. We know how precious a spare hour is in this industry, so it means a lot.
Theyāve been great friends to us over the past 20 years, and weāve always tried to be as supportive and helpful as possible to them.
āItās unpretentious, but special.ā
Among all the lovely things said here, that might be our favourite. Because weāve never wanted to be complicated.
Itās just about consistently delivering on great steak, seafood and drinks, with warm hospitality and a room people want to spend time in.
Twenty years on, thatās still the plan.
06/21/2026
We donāt like it.
The assumption that hospitality is only ever a stepping stone.
The reality is that our industry doesnāt have the best track record when it comes to looking after its own. And guests can feel that.
Twenty years ago, we decided weād do things differently. And the formulaās super simple:
Look after people.
Give them opportunities to grow.
Create a place they want to stay.
The result?
Familiar faces, happier teams and better hospitality!
06/20/2026
But what does cooking it perfectly mean?
š„ Get your grill or pan properly hot. Not warm. Hot.
š§ Season generously with salt.
š Then leave it alone long enough to build a proper crust.
How long for?
The thermometer is your friend: aim for around 55Ā°C in the centre for a juicy medium-rare.
As for chuck, brisket and bone marrow, hereās why we use them:
š„© Chuck ā Rich, beefy flavour and the right balance of meat and fat.
š Brisket ā A harder-working muscle with a deeper, more intense beefiness.
š¦“ Bone marrow ā Richness, moisture and that luxurious mouthfeel.
Put them together and youāve got the sort of patties you find in our Royale with Cheese. š
06/19/2026
The big birthday countdown has begun.
Twenty years ago, Will and Huw opened the restaurant they wished already existed.
The philosophy was simple: source the best beef and cook it with care.
As Hawksmoor grew, so did the ambition: to look after the planet and the people around them ā their teams, suppliers, communities and guests.
Today, Hawksmoor is bigger than either Will or Huw imagined, but the values remain the same.
Work hard, be nice.
Itās been a pleasure sitting down with them to talk about what matters most at Hawksmoor, 20 years on.
06/02/2026
What personality traits dāyou get from your dad?
Our pastry pro Lizzyās 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 Fatherās Day this year. Itās 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
Kateās down with the Brit kids.
Thatās what happens when you spend every day in a team thatās 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 āāchuffed to bitsāā 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 itās 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 itās only right itās sliced with the tact and precision of a samurai.
05/26/2026
No place like it.
Chicagoās got the swagger and appetite that makes it feel like home for Hawksmoor.
We love this city.
Your grit, your spirit, your kindness and ā when it comes to restaurantsĀ ā your incredible competition.
You keep us honest, Chicago!
05/24/2026
We call them Yorkshire puds. What about you?
šŗšø Popovers?
āļø Puffy rolls?
š® Bread pudding?
Then we started wondering what weād call them if theyād just been invented.
š The Golden Gravy Crater.
š°ļø The Sunday Beef Satellite.
š The Edible Cauldron of all that is Glorious.
But hey, thatās 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 weād 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 driverās seat: our General Manager Mona Blaugh. š
Now that sheās settled in, we picked her brain about all things Chicago and hospitality. Hereās what she had to say:
šWhy 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 itās a food and beverage capital that rewards craft, honesty, and hospitality.
š„© Why Hawksmoor? I chose Hawksmoor because it embodies a rare blend of culinary rigor and hospitality warmth. The brandās insistence on craft (from butchery and beef sourcing to bar programs and service) signals a commitment to excellence that goes beyond trendsā¦and instead sets the industry direction.
š¤ Current obsession? My current obsession includes several non-fiction book series that illuminate strategy, human behavior, and the mechanics of great organizations. When Iām not absorbed in non-fiction, Iām reading travel writingāmemoirs, route logs, and cultural guidesāthat remind me how place shapes people.
š©āš³ How long have you been involved in the restaurant industry? Since the late 1900ās.
š½ļø Favorite dish on our menu? My Hawksmoor favorite is the Ribeye. Hack: a ribeye with two sunny eggs, maple bacon, and crispy beef-fat potatoesāthe dish that makes brunch feel overrated.
05/20/2026
What do you mean you havenāt tried our new steaks yetāļø
Theyāre the best weāve ever served. Anywhere.
Seriously, the American wagyu from is worth its own menu alone.
Whatās 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 youāre not excited.
05/18/2026
Edisonās light bulb comes to mind.
Quite literally hundreds of hours have gone into Carlaās magnum opus.
Taste. Test. Tweak. Repeat.
Her sticky toffee pudding looks like a simple thing, but thereās 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.
05/17/2026
Itās a dangerous combination.
šø Glacially cold martinis
šŗšø Americaās best beef (seriously)
šļø And a really comfy seat
Why? Because leaving, under these conditions, becomes a serious challenge.
And weāre not kidding about the beef.
Americaās cattle-farming elite, now serving Hawksmoor.
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.
