Starters<\/strong><\/p>\n\n\n\nOur dictionary-thick steaks are cooked on live fire over charcoal, and then rested, to get the perfect cuisson every time, which leaves the perfect amount of time for you to enjoy one of our classic starters:<\/p>\n\n\n\n
Carolina-Spiced Pork Belly (2006, Hawksmoor Spitalfields, London)<\/strong><\/p>\n\n\n\nOur pork belly comes in a 15-ingredient marinade – all fresh and really tasty, from apple ketchup to tamarind. The result? A sweet, sticky, and slightly spicy pork belly. As for our pork, it\u2019s slow-roasted and then given a final char in a screaming-hot Josper oven for that lovely caramelization.<\/p>\n\n\n\n
It\u2019s served up with a piquant vinegar and fennel-seed coleslaw to cut through the richness and balance the dish.<\/p>\n\n\n\n
Charcoal-Roasted Scallops (2012, Hawksmoor Air St, London)<\/strong><\/p>\n\n\n\nSustainably sourced, they arrive at the restaurant hours before being charcoal-grilled, covered in breadcrumbs, and doused in white port, garlic, and tarragon butter.<\/p>\n\n\n\n
The Main Event<\/strong><\/p>\n\n\n\nContinuing the theme of \u201cwhat is your idea of the perfect Hawksmoor meal?\u201d (pre-dinner drinks and appetizers [or \u201cstarters\u201d if you\u2019re feeling a bit more \u201cLondon\u201d today] can be found here), here is what you\u2019ve all been waiting for\u2014the entr\u00e9es (\u201cthe mains\u201d).<\/p>\n\n\n\n
Steaks<\/strong><\/p>\n\n\n\nWhen Hawksmoor began in London in 2006, we were almost puritanical about steak: the best possible steak, presented simply on a white plate (because when the steaks are this good, who needs frippery and pageantry?), and we only had three steaks on our menu: ribeye, for the fat; rump, for the aging; and sirloin (strip), for the gnawable bone. Eventually, however, we fell in love with fillet (filet), and we made sure it was accompanied onto the menu by bone marrow, which we would smear all over it (as filet is quite lean, the additional bone marrow helps amplify some of the flavors of the delicious beef in a filet).<\/p>\n\n\n\n
Since then, our menu has evolved to what we now call the \u201cHawksmoor Eight\u201d (and we\u2019ve had to learn the language of the American butcher instead of his\/her British counterpart!).<\/p>\n\n\n\n
Our favorite cuts of beef each have their own character and cooking sweet spot. Find your steak and order like a pro when you drop by.<\/p>\n\n\n\n
Tender? Filet<\/p>\n\n\n\n
The laziest muscle = the most\u00a0tender steak. Filet is our leanest, most\u00a0delicately flavored steak\u00a0\u2013 and it slices like a hot knife through\u00a0butter. Delicious with our anchovy hollandaise.\u00a0
Best served<\/strong> \u2013 medium rare<\/p>\n\n\n\nFlavorsome? Rump<\/p>\n\n\n\n
A more hardworking muscle with lots of beefy flavor. This cut is taken from the cow\u2019s rump (it\u2019s all in the name!), so the muscle can be denser, creating a little more chew than other cuts.
Best served<\/strong> \u2013 medium rare<\/p>\n\n\n\nJuicy? Rib-eye<\/p>\n\n\n\n
The inner \u201ceye\u201d of the rib muscles, this popular cut has a seam of fat through it that bastes the meat as it cooks, making it super juicy. Want something to share? Try the prime rib (a two-person rib-eye with the bone attached).
Best served<\/strong> \u2013 medium<\/p>\n\n\n\nVeggie Dish for Carnivores<\/strong><\/p>\n\n\n\nOne of our worst ever restaurant experiences was ordering the vegetarian dish in a steak restaurant. We\u2019ve always wanted vegetarians to be as happy as carnivores at Hawksmoor. Reviews of the Bent River Wellington include: \u201cNo, no \u2013 it’s actually SO good!” and “You really don’t feel like you’re missing out.\u201d For a steak and seafood restaurant, that feels like a big win.<\/p>\n\n\n\n
Our Most Popular Sides<\/strong><\/p>\n\n\n\nBeef-fat fries<\/strong><\/p>\n\n\n\nWhy do we cook our fries in beef tallow? Flavor, obviously. But they stay crispier for longer, so you get that lovely outer crunch vs. inner fluffiness. Why? The science is complex, but solid fats like tallow have a higher heat capacity, so they remove the water from the potato better and give it a super-crispy skin.<\/p>\n\n\n\n
Macaroni cheese<\/strong><\/p>\n\n\n\nThere’s an English recipe book from the 14th century called The Forme of Cury<\/em> with macaroni cheese in it. Apparently, though, a certain Maestro Martino from Lombardy, Italy should get the credit for the first macaroni-shaped pasta. Then there’s macaroni cheese\u2019s US chapter (which we\u2019ll save for another time). Safe to say, it remains such a key part of American life that many Italians think it was invented there. Macaroni cheese is the king of sides!<\/p>\n\n\n\nSaut\u00e9ed spinach<\/strong><\/p>\n\n\n\nWhat could be more virtuous than a side of spinach with garlic and lemon? Achingly fresh, outstandingly zingy, and the perfect accompaniment to a lean, protein-rich rump steak.<\/p>\n\n\n\n
Ending on a (Sugar) High<\/strong><\/p>\n\n\n\nRounding out our three-part series, we\u2019ve arrived at the grand finale: desserts.
If you missed the first two, you can catch up here and here. But now it\u2019s time for the final (and arguably most indulgent) course.<\/p>\n\n\n\n
Sticky Toffee Pudding (Hawksmoor Spitalfields, London, 2006)<\/strong><\/p>\n\n\n\nYou (and the rest of the world) can call them \u2018desserts\u2019 if you want, but to us they\u2019ll always be \u2018puddings\u2019, and nothing will change our minds that we are unequivocally the best in the world at them. And yet, the undisputed mastermind behind everything sweet at Hawksmoor is Portuguese Princess of Pastry, Carla Henriques, who graced us with her presence in 2010 and, after a crash course in traditional English fare, became Hawksmoor\u2019s Queen of Puddings. We have never looked back. She\u2019s embraced our philosophy of endless tweaking, and this Sticky Toffee Pudding is her masterpiece, and our best-selling dessert the world over.<\/p>\n\n\n\n
Peanut Butter Louis (Hawksmoor New York, 2021)<\/strong><\/p>\n\n\n\nOriginal Beans Femme Virunga chocolate, peanut shortbread, salted caramel.<\/p>\n\n\n\n
While we loved to indulge in schoolday classics, Carla has pushed us to challenge ourselves and do desserts on another level to any other steakhouse.<\/p>\n\n\n\n
The Peanut Butter Louis is her take on the eponymous dessert at the ultra-luxe 3-Michelin-starred Le Louis XV in Monte Carlo, begging the obvious question of whether any other steakhouse in the world is riffing on Alain Ducasse, one of the most famous chefs of all time. And perhaps why Alain didn\u2019t think of adding peanut butter. [Shrug Emoji].<\/p>\n\n\n\n
Salted Caramel Tributes (Hawksmoor Air Street, 2013)<\/strong><\/p>\n\n\n\nSalted caramel chocolates inspired by a childhood treat that, thanks to a catchy ad campaign, became a token of love \u2014 \u201cDo you love anyone enough to give them your last Rolo?\u201d<\/p>\n\n\n\n
Our \u2018Salted Caramel Rolos\u2019 were created after Carla worked with our great friend and master chocolatier, Paul A. Young \u2013 and British food critic, Jay Rayner, declared that \u201cThe mayor\u2019s office should denote these a London landmark.\u201d<\/p>\n\n\n\n
A lawyer disagreed, and we switched the name to the less incriminating \u2018Tributes\u2019 when they are bought to take home \u2014 the perfect, \u2018I\u2019m sorry I went to Hawksmoor, and you didn\u2019t\u2019 gift for those you left behind.<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"Hawksmoor started in a dodgy East London street in 2006, and has come to be one of the best-loved steakhouse brands in the world (including listing as #1 steak restaurant in the world).<\/p>\n","protected":false},"author":1,"featured_media":6797,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_kad_blocks_custom_css":"","_kad_blocks_head_custom_js":"","_kad_blocks_body_custom_js":"","_kad_blocks_footer_custom_js":"","footnotes":""},"categories":[1],"tags":[],"class_list":["post-6793","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news"],"acf":[],"taxonomy_info":{"category":[{"value":1,"label":"News"}]},"featured_image_src_large":["https:\/\/thehawksmoor.com\/us\/wp-content\/uploads\/sites\/2\/build-the-ultimate-hawksmoor-meal-1024x683.jpg",1024,683,true],"author_info":{"display_name":"","author_link":"https:\/\/thehawksmoor.com\/us\/author\/"},"comment_info":0,"category_info":[{"term_id":1,"name":"News","slug":"news","term_group":0,"term_taxonomy_id":1,"taxonomy":"category","description":"","parent":0,"count":19,"filter":"raw","cat_ID":1,"category_count":19,"category_description":"","cat_name":"News","category_nicename":"news","category_parent":0}],"tag_info":false,"_links":{"self":[{"href":"https:\/\/thehawksmoor.com\/us\/wp-json\/wp\/v2\/posts\/6793","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thehawksmoor.com\/us\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thehawksmoor.com\/us\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thehawksmoor.com\/us\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/thehawksmoor.com\/us\/wp-json\/wp\/v2\/comments?post=6793"}],"version-history":[{"count":7,"href":"https:\/\/thehawksmoor.com\/us\/wp-json\/wp\/v2\/posts\/6793\/revisions"}],"predecessor-version":[{"id":7975,"href":"https:\/\/thehawksmoor.com\/us\/wp-json\/wp\/v2\/posts\/6793\/revisions\/7975"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/thehawksmoor.com\/us\/wp-json\/wp\/v2\/media\/6797"}],"wp:attachment":[{"href":"https:\/\/thehawksmoor.com\/us\/wp-json\/wp\/v2\/media?parent=6793"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thehawksmoor.com\/us\/wp-json\/wp\/v2\/categories?post=6793"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thehawksmoor.com\/us\/wp-json\/wp\/v2\/tags?post=6793"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}