Hawksmoor began in London in 2006, opened by childhood friends Will Beckett and Huw Gott, who wanted a steak restaurant built around proper sourcing and live-fire cooking. The concept expanded to New York before landing in Chicago's River North at 500 North LaSalle.
The menu centers on traceable beef — Black Angus from Chatel Farms in Georgia, grass-fed Wagyu raised on Tasmanian pasture, and American Wagyu — all cooked over live fire and charcoal. Seafood and cocktails round out the offering alongside the steaks.
Hawksmoor has carried a few London habits into Chicago, including a British Sunday roast built around Yorkshire puddings.
Regulars point to the scallops and steaks cooked well, and service that consistently stands out.
The menu centers on traceable beef — Black Angus from Chatel Farms in Georgia, grass-fed Wagyu raised on Tasmanian pasture, and American Wagyu — all cooked over live fire and charcoal. Seafood and cocktails round out the offering alongside the steaks.
Hawksmoor has carried a few London habits into Chicago, including a British Sunday roast built around Yorkshire puddings.
Regulars point to the scallops and steaks cooked well, and service that consistently stands out.