The signature Hawksmoor steak — grilled over red and white oak charcoal handcrafted in Virginia. The high heat creates a pronounced crust while the interior stays pink and tender. Bone marrow arrives on the side, meant to be spooned over each bite. The marbling in the ribeye renders into the meat as it cooks. Reviews highlight the precision of the charcoal grilling and the quality of the beef.
Tips from diners
Don't skip the charcoal-roasted bone marrow — it's not a side, it's a condiment that elevates every bite.
Hawksmoor's bone marrow gravy is legendary — the marrow is rendered with stock and aromatics to create a sauce that's both savory and rounded, with a subtle sweetness. One reviewer noted the 'lovely rounded flavor and a hint of sweetness.' The gravy coats the steak without overwhelming it. This is traditional British steakhouse sauce done perfectly.
Tips from diners
Ask for the bone marrow gravy as your sauce — it pairs better with the charcoal grill than traditional peppercorn sauce.
Hawksmoor's take on oysters — rather than serving them raw, they're grilled over charcoal just long enough to warm through without fully cooking. The butter and herbs are infused with smoke from the grill. Reviewers note this is a unique preparation that brings new depth to oysters while maintaining their briny character.
Tips from diners
If you've only had oysters raw, try these grilled — the charcoal adds a dimension you won't find elsewhere.
A British steakhouse staple refined by Hawksmoor — the onglet (hanger steak) is a flavorful, tender cut that benefits from high-heat grilling. The charcoal creates a crust while the interior stays juicy. Fresh parsley and pickled shallots add brightness and acidity. This is a lighter alternative to the ribeye, with more minerality and less marble.
Tips from diners
This cut is leaner and less fatty than ribeye — a good choice if you want beef without the richness.
Hawksmoor proves it's not only a steak restaurant with this whole roasted cod. The fish is brined and roasted until the flesh is flaky and tender. Brown butter with capers and fresh lemon provide richness and brightness. The presentation is dramatic, and the flavor is clean and let the quality fish shine.
Tips from diners
Order this if beef isn't your priority — it's one of the better fish options in a steakhouse setting.
Hawksmoor opened its Chicago location in 2024 in the historic LaSalle Street Power House, a three-story landmark building in River North. The British steakhouse imports its London playbook — charcoal-grilled steaks, house-made sauces, and a wine program built for matching with beef. Every steak arrives with charcoal-roasted bone marrow, a signature touch.
Book 2-3 weeks in advance for weekends. As a new restaurant, it's still drawing crowds, so early planning is crucial.
Request a table on the ground floor near the historic wood paneling — the architectural setting is part of the experience.
Sunday brunch from 12-8pm offers a more relaxed atmosphere and often shorter wait times than dinner service.
The wine program is designed specifically for pairing with charcoal-grilled beef — ask the sommelier for guibalance.
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