Hawksmoor began in London in 2006, founded by childhood friends Will Beckett and Huw Gott, and has since brought its charcoal-and-wood-fired approach to steak across the Atlantic to Boston's Seaport District. The kitchen works closely with farmers raising cattle ethically, and that sourcing sits at the center of the menu.
The Seaport space is large, built around a handsome brass bar with counter seating, and opens onto a waterfront terrace alongside the charcoal grill the group is known for. It's à la carte dining throughout, not a set menu.
Steak frites with Châtel Farms Angus strip, a Hawksmoor steak sandwich, and a Fort Point burger anchor the lunch specials, while beer-battered haddock fish & chips and a fish butty round things out. Potted beef & bacon appears on the Boston menu, alongside charcoal-roasted scallops and oysters on the half shell. On weekends, the kitchen turns out a British-style Sunday Roast — dry-aged roast beef with giant Yorkshire puddings — paired with Bloody Marys.
The Seaport space is large, built around a handsome brass bar with counter seating, and opens onto a waterfront terrace alongside the charcoal grill the group is known for. It's à la carte dining throughout, not a set menu.
Steak frites with Châtel Farms Angus strip, a Hawksmoor steak sandwich, and a Fort Point burger anchor the lunch specials, while beer-battered haddock fish & chips and a fish butty round things out. Potted beef & bacon appears on the Boston menu, alongside charcoal-roasted scallops and oysters on the half shell. On weekends, the kitchen turns out a British-style Sunday Roast — dry-aged roast beef with giant Yorkshire puddings — paired with Bloody Marys.