Hawksmoor has announced the official launch of their brand-new Chicago outpost in a three-story location at 500 N LaSalle Drive on Thursday, June 27 in River North. Their menu centers around steaks from ethically reared cattle and sustainably sourced seafood alongside a cocktail program
“Hawksmoor’s menu has always been about honoring great produce and people. In the U.S., as we’ve done in the UK and Ireland, our team has spent many years traveling the country to meet incredibly passionate suppliers who can provide our guests the best in consciously raised ingredients – which, along with being the ethical choice, we know is also the most delicious. We’re incredibly excited to officially open doors and bring our celebration of American beef and produce to Chicago.” – Will Beckett, Hawksmoor Co-Founder
For their Chicago opening, Hawksmoor has partnered locally with Pilot Light, a food education nonprofit investing in teacher leadership to create lasting change on young people in the community and the food system. Hawksmoor will make an initial $10,000 donation during their launch, with continued work planned for fundraising and volunteering opportunities.
Hawksmoor presents all-natural, pasture-reared beef sourced from family-run farms, dry-aged and grilled over small-batch charcoal from the hills of West Virginia. Hawksmoor also presents the opportunity to sample cuts such as the Chateaubriand or Grass-Fed Rib Chop by the ounce, with rotating daily availability displayed on the chalkboard overlooking the dining room. Look for a local nod to H.M. Kinsley, the 19th-century Chicago restaurateur, with Hawksmoor’s signature “Beefsteak 1894” – an optional add-on preparation of three charcoal-roasted Bone Marrow Oysters and Bone Marrow Gravy to top or accompany any cut, inspired by a recipe in Kinsley’s 1894 cookbook that tops a single steak with two dozen roasted oysters.
The menu at Hawksmoor Chicago will feature over a dozen new dishes, including their first Shrimp Cocktail, served with Chili Crunch Cocktail Sauce, and Lobster Louis, their take on a seafood salad first served in Colorado Springs in 1918 that has similarities to a British-style prawn cocktail. These join Hawksmoor starters such as Charcoal-Roasted Scallops with white port and garlic; Ash-Baked Beets with pickled fennel, horseradish, hazelnuts; and Potted Beef & Bacon with Yorkshire Puddings served with pour over onion gravy – a waste-friendly dish created by their London team using trimmings of prime beef.
New main courses include Charcoal-Grilled Wild Halibut with Café de Paris butter and Charcoal Chicken Ana Mari, grilled using a technique inspired by the Ana Mari restaurant located in the hills outside Bilbao, Spain. Takes on British classics can be found throughout the menu, like the vegetarian Bent River Wellington, made with shiitake & oyster mushrooms, and the Cast-Iron Filet with Bone Marrow Skirlie, a version of the Scottish tradition of topping steak with onions and oatmeal fried in beef fat. All main dishes can be flanked by an array of sides, including newcomers Mushrooms Diane, Roasted Peppers & Italian Sausage and the Salt-Baked Potato with Guinness Rarebit, a golden-brown cheese topping. Desserts will include an Atomic Sundae inspired by Chicago’s Atomic Cake, as well as a chocolate and hazelnut Grand Rocher and Sticky Toffee Pudding.
The beverage program has a focus on Irish whiskey, local craft beer, and cocktails inspired by the steakhouses of Chicago. The cocktail menu will feature both signature drinks that have been part of the Hawksmoor cocktail canon for over a decade such as Shaky Pete’s Ginger Brew made with Keeper’s Heart Irish + American Whiskey, freshly juiced ginger and lemon juice, as well as their ‘Ultimate’ expressions of steakhouse classics, including the ULTIMATE MARTINI, which undergoes a process of ultrasonic homogenization (to make it smooth) and is served beyond ice cold at 10°F from an insulated flask on the bar. Brand new cocktails include the Jumpman, named after the building's previous tenant, Michael Jordan, made with Siete Misterios Mezcal, Strawberry Soju, Aperol, and lime juice; the Chicago Fizz, a 19th century classic reimagined with a bright white rum, cordial made from raspberries and Pinot Noir, and egg white that’s shaken before being topped with soda and raspberry powder; the Point du Sable, an Old Fashioned-style cocktail inspired by the PB&J featuring local Koval bourbon infused with organic peanut butter, bananas, and 10-year-old Madeira wine; and the Malört Martinez.
Their Irish whiskey focus leans on the Celtic influence on the bar culture of Chicago, which also inspired their pre-launch collaboration with neighborhood spot Best Intentions, Bar 1661 from Dublin and NYC Irish bar The Dead Rabbit. The Chicago menu features distilleries and small producers, including Pot Still favorites from Midleton and Teeling, Single Malts from Bushmills and Waterford alongside newer producers such as Killowen, Silkie, Glendalough and Drumshanbo. Local beer and cider will play a role, with seasonal and signature brews from Right Bee Cider, Solemn Oath, Revolution, Hop Butcher, Dovetail, and more. The wine list will focus on wines from the United States with a showing from Europe alongside picks from around the world. An exclusive Portuguese red wine bottled just for Hawksmoor in collaboration with Quinta de la Rosa and Head of Wine, Clara Rubin. The BYO Monday will make its debut with $10 corkage per bottle, where the menu encourages diners to “bring a Nebuchadnezzar of Nebbiolo and a Balthazar of Bastardo for maximum value.”
Hawksmoor has announced the official launch of their brand-new Chicago outpost in a three-story location at 500 N LaSalle Drive on Thursday, June 27 in River North. Their menu centers around steaks from ethically reared cattle and sustainably sourced seafood alongside a cocktail program
“Hawksmoor’s menu has always been about honoring great produce and people. In the U.S., as we’ve done in the UK and Ireland, our team has spent many years traveling the country to meet incredibly passionate suppliers who can provide our guests the best in consciously raised ingredients – which, along with being the ethical choice, we know is also the most delicious. We’re incredibly excited to officially open doors and bring our celebration of American beef and produce to Chicago.” – Will Beckett, Hawksmoor Co-Founder
For their Chicago opening, Hawksmoor has partnered locally with Pilot Light, a food education nonprofit investing in teacher leadership to create lasting change on young people in the community and the food system. Hawksmoor will make an initial $10,000 donation during their launch, with continued work planned for fundraising and volunteering opportunities.
Hawksmoor presents all-natural, pasture-reared beef sourced from family-run farms, dry-aged and grilled over small-batch charcoal from the hills of West Virginia. Hawksmoor also presents the opportunity to sample cuts such as the Chateaubriand or Grass-Fed Rib Chop by the ounce, with rotating daily availability displayed on the chalkboard overlooking the dining room. Look for a local nod to H.M. Kinsley, the 19th-century Chicago restaurateur, with Hawksmoor’s signature “Beefsteak 1894” – an optional add-on preparation of three charcoal-roasted Bone Marrow Oysters and Bone Marrow Gravy to top or accompany any cut, inspired by a recipe in Kinsley’s 1894 cookbook that tops a single steak with two dozen roasted oysters.
The menu at Hawksmoor Chicago will feature over a dozen new dishes, including their first Shrimp Cocktail, served with Chili Crunch Cocktail Sauce, and Lobster Louis, their take on a seafood salad first served in Colorado Springs in 1918 that has similarities to a British-style prawn cocktail. These join Hawksmoor starters such as Charcoal-Roasted Scallops with white port and garlic; Ash-Baked Beets with pickled fennel, horseradish, hazelnuts; and Potted Beef & Bacon with Yorkshire Puddings served with pour over onion gravy – a waste-friendly dish created by their London team using trimmings of prime beef.
New main courses include Charcoal-Grilled Wild Halibut with Café de Paris butter and Charcoal Chicken Ana Mari, grilled using a technique inspired by the Ana Mari restaurant located in the hills outside Bilbao, Spain. Takes on British classics can be found throughout the menu, like the vegetarian Bent River Wellington, made with shiitake & oyster mushrooms, and the Cast-Iron Filet with Bone Marrow Skirlie, a version of the Scottish tradition of topping steak with onions and oatmeal fried in beef fat. All main dishes can be flanked by an array of sides, including newcomers Mushrooms Diane, Roasted Peppers & Italian Sausage and the Salt-Baked Potato with Guinness Rarebit, a golden-brown cheese topping. Desserts will include an Atomic Sundae inspired by Chicago’s Atomic Cake, as well as a chocolate and hazelnut Grand Rocher and Sticky Toffee Pudding.
The beverage program has a focus on Irish whiskey, local craft beer, and cocktails inspired by the steakhouses of Chicago. The cocktail menu will feature both signature drinks that have been part of the Hawksmoor cocktail canon for over a decade such as Shaky Pete’s Ginger Brew made with Keeper’s Heart Irish + American Whiskey, freshly juiced ginger and lemon juice, as well as their ‘Ultimate’ expressions of steakhouse classics, including the ULTIMATE MARTINI, which undergoes a process of ultrasonic homogenization (to make it smooth) and is served beyond ice cold at 10°F from an insulated flask on the bar. Brand new cocktails include the Jumpman, named after the building's previous tenant, Michael Jordan, made with Siete Misterios Mezcal, Strawberry Soju, Aperol, and lime juice; the Chicago Fizz, a 19th century classic reimagined with a bright white rum, cordial made from raspberries and Pinot Noir, and egg white that’s shaken before being topped with soda and raspberry powder; the Point du Sable, an Old Fashioned-style cocktail inspired by the PB&J featuring local Koval bourbon infused with organic peanut butter, bananas, and 10-year-old Madeira wine; and the Malört Martinez.
Their Irish whiskey focus leans on the Celtic influence on the bar culture of Chicago, which also inspired their pre-launch collaboration with neighborhood spot Best Intentions, Bar 1661 from Dublin and NYC Irish bar The Dead Rabbit. The Chicago menu features distilleries and small producers, including Pot Still favorites from Midleton and Teeling, Single Malts from Bushmills and Waterford alongside newer producers such as Killowen, Silkie, Glendalough and Drumshanbo. Local beer and cider will play a role, with seasonal and signature brews from Right Bee Cider, Solemn Oath, Revolution, Hop Butcher, Dovetail, and more. The wine list will focus on wines from the United States with a showing from Europe alongside picks from around the world. An exclusive Portuguese red wine bottled just for Hawksmoor in collaboration with Quinta de la Rosa and Head of Wine, Clara Rubin. The BYO Monday will make its debut with $10 corkage per bottle, where the menu encourages diners to “bring a Nebuchadnezzar of Nebbiolo and a Balthazar of Bastardo for maximum value.”
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