Best Dishes at Hawksmoor

The Chateaubriand is Hawksmoor's flagship cut — a thick, center-cut slice from the beef tenderloin that's been dry-aged for 55 days. It's exceptionally tender with a nutty, almost offal-like flavor from the aging. The kitchen grills it over charcoal until the exterior develops a crust while the center stays pink and rare. This cut is best served rare or medium-rare to appreciate its natural tenderness. Reviewers highly recommend it for special occasions or sharing between two people.

The Porterhouse is a large bone-in cut that combines the strip loin on one side of the bone with tenderloin on the other. At 55 days aged, it has deep, savory, slightly nutty flavors from the dry-aging process. The charcoal grill brings out the best in the meat's natural flavors. Reviewers highly recommend this cut, and it's particularly good for two people sharing or one very hungry diner. The bone adds flavor and makes for dramatic presentation.

A substantial British pie with tender braised beef chunks suspended in a rich ale-based gravy. The shortcrust pastry is golden and buttery, made in-house. This is comfort food that reflects the steakhouse's confidence in meat preparation — the beef inside is as carefully selected as the steaks. Served with creamed spinach or chips on the side. It's the kind of dish that appears for lunch service when most diners want something hearty but less formal than the grand cuts.

A thick, bone-in cut from the rib section, aged 55 days for tenderness and deep savory flavors. The Prime Rib has more marbling than strip cuts, making it naturally juicy and forgiving of slight overcooking. The bone conducts heat and adds flavor. This is a luxurious cut that works equally well for solo diners or sharing. The large blackboard specials menu changes daily based on what's been aged to perfection.