Hawksmoor Chicago

Hawksmoor Chicago The London Steakhouse. Located in the iconic LaSalle Powerhouse.

10/11/2026

It’s on our new Steak Flight.

One of four very different steaks for you and a few fellow carnivores to share, compare and find a new fave.

We like to call this Tasmanian strip our Grand Cru steak.

100% grass-fed Wagyu (which frankly is ridiculous) from ancient pastures on an island at the edge of the earth.

Eat it alongside our ribeye, filet and strip and see just how wildly different four excellent steaks can taste.

10/11/2026

And the other special thing we do is 👇

To buy the best-of-the-best beef.

Native-breed cows who’ve lived longer, happier lives, grazing grass and wild flowers from pastures tended to by community minded farmers. Their beef just tastes better.

If you’re cooking at home, your best bet for that smoky char is to fire up the barbecue. But if that’s too much faff, come and enjoy a slow Sunday at our place.

10/10/2026

The most luxurious fish in the sea.

Ah yes, the grande dame of seafood, Dover Sole Meunière.

Us Brits have always associated it with decadent dining.

Now, at Hawksmoor, we’re inviting you to enjoy it without any of the pomp or pageantry.

Just a magnificent fish, roasted whole in foaming butter until golden, then lavished with lemon, capers, shallots and parsley.

Cozy, Fall-core dining.

10/10/2026

What’s your Hawksmoor hack?

We’ve got a few up our sleeve.

Dipping beef-dripping fries in our creamed spinach is a fave with the team.

Peppercorn sauce, though? That’s new even to us.

And we keep seeing you dipping the actual burger in the boat, too!

Is there nothing you won’t dip? 😂

Order a side of peppercorn sauce with Calfreezy’s BURGURR and get stuck in.

10/09/2026

Can you actually taste the difference?

Well, to find out, we’ve created the beef equivalent of a w**e tasting. With less spitting.

Introducing the Hawksmoor Steak Flight.

Four cuts. Four breeds. Four farms. All arriving together for a proper beef-off.

🥩 Rump – Hawksmoor Farms
🥩 Sirloin – Wildfell Wagyu
🥩 Rib-eye – Longhorn
🥩 Fillet – Aberdeen Angus

Which one’s got the biggest beefy punch? Which melts in your mouth? And will the posh Wagyu actually beat the humble rump?

Gather four or five mates, appoint yourself chief beef critic and let the arguments begin.

£200 for the lot. Available now.

10/08/2026

You know it’s the salt King Charles uses? 👇

Here are 3 more reasons British is the best:

① The pyramid flakes – big, crunchy, naturally formed crystals that give food actual texture.

② Clean flavor – sharp, bright salinity without that harshness you get from fine table salt.

③ Made in Essex, England since 1882 – still hand-harvested using traditional methods.

10/08/2026

There’s no better time to be in Devon.

A Chelsea-tractor-free A303 + seafood season = .

We’re setting up outside our pal Mitch Tonks’s .restaurant for the whole weekend.

Here’s the rub:

🍸 pop up – for frighteningly cold cocktails.

🍔 Calfreezy burgers – serving the new Hawksmoor x BURGURR on the embankment.

👋 Cal & Matt – the BURGURR’s creators will be flipping patties on Friday!

Then on Sunday will be in The Seahorse cooking up a Hawksmoor Sunday Roast. It’s already sold out, though – sorry!

Martinis and burgers? No ticket required.

Who’s coming?

10/07/2026

Introducing…the Hawksmoor Steak Flight. 
 
Yep, like w**e or wh***ey, but with four of the best steaks available to humanity. 
 
Two different Wagyu strips, a Black Angus ribeye, and a 100% grass-fed filet.  
 
A proper feast for you (and up to four more) to share, compare and maybe even find a new favorite steak. 
 
Why bother? 
 
Well, we’re pretty particular about where our beef is from and how it’s raised. But you don’t want to hear us bang on about how those differences affect the flavor. 
 
Instead, we thought: 
 
Let’s make it fun by putting four of our finest on the table, so you and your gang can make an occasion of really getting to know our steaks. 
 
Play the steak critic, scratch that “I’ve always wanted to try” itch and hard swerve any “what-if” foodie fomo on the way. 
 
Sounds like a good night to us. You?

10/07/2026

Introducing…the Hawksmoor Steak Flight.

Yep, like w**e or wh**ky, but with four of the best steaks available to humanity.

🥩 Hawksmoor Farms rump
🐮 Wagyu sirloin
🥩 Longhorn rib-eye
🐮 Aberdeen Angus fillet

A proper feast for you (and up to four more) to share, compare and maybe even find a new favourite steak.

Why bother?

Well, we’re pretty particular about where our beef comes from and how it’s raised. But you don’t want to hear us bang on about how breed, feed and farms affect the flavour.

Instead, we thought:

Let’s make it fun by putting four of our finest on the table, so you and your gang can make an occasion of really getting to know our steaks.

Play the steak critic, scratch that “I’ve always wanted to try” itch and hard swerve any “what-if” foodie fomo on the way.

Sounds like a good night to us. You?

10/06/2026

Here’s the recipe in full 👇

INGREDIENTS:

Pudding

🥚 1 egg
🥄 3g bicarb
🥄 4g baking powder
💧 190ml boiling water
🧈 55g softened butter
🌴 125g chopped dates
🧂 Pinch of Maldon salt
🌾 225g self-raising flour
🤎 65g each of light + dark muscovado

Sauce

🧈 125g butter
🥛 125ml double cream
🧂 Pinch of Maldon salt
🤎 95g dark + 30g light muscovado

RECIPE:

Boil the dates, bicarb and water for 7-8 mins. Beat the butter and sugars. Beat in the egg. Add the flour, baking powder and salt. Mix in the dates. Divide between 4 greased pudding moulds. Bake at 170°C for 25 mins. Melt the sauce ingredients together. Simmer for 5 mins.

Now for the naughty bit...

Spoon some sauce into a plastic mould. Add the pudding. Spoon over more sauce. Cover with clingfilm. Microwave for 30 seconds. Turn out. Serve with clotted cream.

Let us know how you get on!

10/05/2026

Fess up – who still does it the old way?

Hey, some of our guests swear by the rule-of-thumb doneness test.

A probe might seem a bit less charming, but we want to be 100% certain you’re getting the “cuisson” you ordered.

The charcoal fire we cook over is where our grillers’ instincts and artistry come in.

But it’s always signed off by science.

10/04/2026

We’ve never broken this rule before 👇

This is the first time we’ve EVER sourced beef from outside the country.

The culprit is this miracle Wagyu from Altair Farms.

A few years ago, a friend and fellow beef nerd called us from a field in Tasmania. He’d just eaten a grass-fed Wagyu steak and was losing his mind.

And that was the Hawksmoor bat signal.

So we started asking questions and eventually got our hands on some.

And onto the menu it went – waving at our rules on the way.

10/04/2026

In case you’d like to try this at home.

Simple enough, right? That’s what burger reviewing GOAT wanted.

The burger equivalent of a Hawksmoor martini: a few ultra-quality ingredients, carefully combined.

🥩 Dry-aged beef and bone marrow patties
🥓 Smoked streaky bacon
🧀 American cheese
🧅 Raw white onion
🥫 Cal’s very own burger sauce
🍞 And a home-baked milk bun

Speaking of martinis – they make quite the accompaniment!

A fillet’s best friend.This French classic take’s a fillet’s tenderness and gives it some bite.Peppercorn sauce owes its...
10/03/2026

A fillet’s best friend.

This French classic take’s a fillet’s tenderness and gives it some bite.

Peppercorn sauce owes its roots to the steak au poivre, where chefs used the browned bits left in the pan, adding cognac, cream and pepper to make a steak-worthy sauce.

Legend has it...

Steak au poivre originated in the late-night bistros of 19th-century Normandy, where pepper’s supposed aphrodisiac powers made it a favourite among courting couples.

Just saying.

10/02/2026

🚨 Public service announcement: Happy Hour now runs from 4-6pm.

Yep, every dang day.

And here’s the menu:

🥩 Steak frites – $25
🦪 Oysters – $2 each
🥩 Reuben nuggets – $2 each
🧀 Welsh rarebit – $12
🥐 Sausage rolls – $16
🍔 Notorious B.E.E.F. burger – $21
🍟 Burger, beef-fat fries & Shaky Pete’s Ginger Brew – $40

Dry martinis, old fashioneds, margaritas and espresso martinis are all $12.

Wines are $12 a glass, too.

Let’s do this.

10/02/2026

This month marks 15 years of Hawksmoor Guildhall.

An institution made from other institutions.

That’s Guildhall.

When we first got the keys, the grand stone façade was still there, but it looked like an NCP car park inside. Concrete and breeze blocks.

So we went on an epic treasure hunt…

🦋 Natural History Museum display cases (turned into mahogany wall panelling).

🏛️ Parquet flooring from a town hall.

🚪 Copperlight doors from the University of the Arts.

🧪 Chemistry-lab worktops from old public schools.

🏦 A giant circular window from a grand old bank.

🚇 Glazed bricks from the London Underground.

🏺 A huge hardwood door from the British Museum.

So, you see, we change quite a lot!

09/29/2026

Our grand cru steak.

Altair Wagyu is the big one. Top shelf strip.

Extraordinary Wagyu marbling, crossed with the deep, beefy flavor of British breeds – all raised on Tasmania’s year-round pasture.

It’s rich, it’s complex, it’s ridiculously tender.

Come and try the most prized beef we serve.

09/23/2026

Ask a Londoner what Hawksmoor evokes...

And they’d probably say “special occasions”.

There are three good reasons for that and they all start with S:

🥩 Steaks & seafood – simply cooked but best-of-the-best ingredients

🤝 Service – our team wears their expertise lightly. Super savvy, super friendly

🏛️ Space – think classic London members’ club, but everyone’s invited

It all makes quite the combo for a special dinner or drinks thing.

Swing by for a tour and we’ll tell you all about it.

09/18/2026

Neither shaken nor stirred.

The Dukes Martini was created in the ‘80s at Dukes Hotel, just around the corner from Hawksmoor Air Street in London.

It started when one particularly demanding guest requested a drink, both exceptionally cold and exceptionally dry.

The solution? Freeze the gin and the glass, add a whisper of vermouth and pour directly.

No ice. No dilution. Just an incredibly cold martini.

The pickles are our little addition to the classic.

09/17/2026

Good luck following that, fellas!

Sometimes only the nuclear option will do.

And we’re here for whatever madcap event you’ve got planned.

Have the place to yourself and let’s organise your perfect...

🥂 Secret supper
🎂 Birthday blowout
💍 Wedding feast
🍸 Martini-soaked launch
🥩 Or steak and ch*****ne spectacular

Standing, seated or bending the knee. We’ve got you.

Address

500 N LaSalle Drive
Chicago, IL
60554

Opening Hours

Monday 5pm - 9pm
Tuesday 5pm - 9pm
Wednesday 5pm - 9pm
Thursday 5pm - 9pm
Friday 5pm - 9:30pm
Saturday 12pm - 3pm
5pm - 9:30pm
Sunday 12pm - 3pm
5pm - 9pm

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