Hawksmoor US

Hawksmoor US Located in NYC, Hawksmoor specializes in all-natural, dry-aged beef cooked simply over charcoal.

Housed in Gramercy Park’s recently restored Assembly Hall in the landmarked United Charities Building, Hawksmoor is a steak restaurant that celebrates all-natural, dry-aged, pasture-reared beef cooked over live charcoal. Completing our offerings is an award-winning cocktail program and carefully curated wine selection.

06/19/2026

Is your mouth watering?

Sun’s out, so we’ve got these little zing bombs on the mind.

But which one’s your top mollusc?

🦪 Natural
🌶️ Scotch Bonnet
🇻🇳 Vietnamese
🦴 Bone Marrow

Add a bottle of cold white wine and all will be fine in the world.

You won’t believe how fast these come out.We know you’re busy. So we’ve made a weekday lunch menu that’s delicious but t...
06/18/2026

You won’t believe how fast these come out.

We know you’re busy. So we’ve made a weekday lunch menu that’s delicious but turns around quicker than a cab on Park Av.

Client, colleague or confidant – we’ve got the smart space and speedy service you need to make lunch make sense.

06/16/2026

How do you eat your burger?

The Notorious B.E.E.F. is such a monster that some of us squash it down or slice it in half before taking a bite that you’d probably be told off for as a kid.

Not Kris, though. No heirs. No graces. With him, it’s just all out attack.

Swing by one lunch time and give it a try.

06/15/2026

Most steak menus just tell you the cut.

Ours tells you the whole story:

🥩 The breeds
🌾 The farms
🐄 The flavor

Here goes...

🇺🇸 Chatel Farms – Black Angus for strip all the way to porterhouse. Pasture-raised in Georgia. Light grain finish. Mineral, beefy and rich.

🇺🇸 Chatel Farms – Akaushi Red Wagyu × Black Angus for strip. Rare Wagyu cross with robust flavor and beautiful marbling.

🇺🇸 Grass Run Farms – Angus for filet. 100% grass-fed and finished from Midwest family farms. Clean, lean and beefy.

🇺🇸 1855 Black Angus for filet & chateaubriand. Classic American grain-fed beef. Mild, buttery and exceptionally tender.

🇦🇺 Altair Farms – Wagyu cross for strip. 100% grass-fed Wagyu from Tasmania, Australia. Rich, complex and incredibly rare.

What do you think?

It’s a shame to eat them, in a way.Being this pretty and all. (Be honest, have you ever seen a pavlova like this before?...
06/10/2026

It’s a shame to eat them, in a way.

Being this pretty and all. (Be honest, have you ever seen a pavlova like this before?!)

But the advice from the gal who made them, “Queen of Puddings” Carla, is to use your spoon like a weapon of mass consumption. No mercy.

Which one of these three summer newbies takes your fancy?

Seven ways to Sunday.There’s a lot that goes into our roast beef:The breed – chosen for the kind of beef that win awards...
06/07/2026

Seven ways to Sunday.

There’s a lot that goes into our roast beef:

The breed – chosen for the kind of beef that win awards.

The grazing – years spent on pasture, shaped by the land, the seasons and the farmer.

The butchery – breaking down each carcass with skill, care and respect.

The dry-aging – giving the beef time to deepen in flavor and tenderness.

The cooking, resting and carving – charcoal, time and an expert hand.

Then it can go on your plate.

06/02/2026

Just look at this place.

Even after five glorious years in Gramercy we still count our lucky ones that this is home.

Our own steak cathedral, sanctuary – call it what you will.

Somewhere that marries quality to comfort in a smart space with a super laid-back vibe.

We love it. And we’re going to make sure you do to!

05/28/2026

Our best-selling pud didn’t come easy.

A thousand hours of trying, tasting, testing and tweaking until it was damn-near perfect.

Behind Carla’s sunshine personality is a grafter who works hard to make desserts that take you somewhere.

Back to childhood. Back to sticky fingers. Back to the good stuff.

Remember that scene in Ratatouille when the critic takes one bite and gets zapped back to being a kid?

Like that. But with pudding.

05/19/2026

Make our potted beef & bacon at home.

Meat 🥩
2.2 lb pork trim, 2.2 lb beef fillet trim, 2 cups beef jus, 2 oz anchovies, 1 tsp black pepper, bouillon, nutmeg & sea salt.
Cook 3 hrs at 285°F, shred, jar.

Yorkshires 🥛
Equal parts milk, flour & eggs. Rest overnight. Pour 1/4 cup into hot beef dripping, bake until golden and risen.

Onion marmalade 🧅
2.2 lb onions + 7 tbsp butter.
Sweat slowly until soft, sweet & browned.

Gravy 🍷
4 cups Madeira base, 3.5 oz bone marrow, butter, mustard.
Boil base, whisk in butter & mustard, fold in marrow and onion marmalade.

👉 Serve beef in jars, Yorkshires warm, gravy on the side.

You’ve got to come to this one 👇The master bartenders of London’s are in town and they’re hijacking our Happy Hour for ...
05/18/2026

You’ve got to come to this one 👇

The master bartenders of London’s are in town and they’re hijacking our Happy Hour for one night only.

Wednesday, June 10, from 5 till 7pm

Three Sheets’ place on the World’s Best Bars list didn’t happen by accident. Neither did their UK Bar of the Year award.

Owners and brothers Max and Noel Venning make minimalist, ultra-precise drinks that people travel distances for.

Texture, balance, the tiniest of details – their drinks really are world-class.

Just walk in. Don’t miss it.

Address

New York, NY

Opening Hours

Monday 4pm - 12am
Tuesday 4pm - 12am
Wednesday 12pm - 3pm
4pm - 12am
Thursday 12pm - 3pm
4pm - 12am
Friday 12pm - 3pm
4pm - 12am
Saturday 12pm - 3pm
4pm - 12am
Sunday 12pm - 9:30pm

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