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Hawksmoor Boston

@hawksmoorbos

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The London Steakhouse, now open in Fort Point.
Also find us at @hawksmoorrestaurants.
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Boston, we are now OPEN.

Our team have been working so hard these past few months, weeks, days and nights to get us to this moment.

Thank you to everyone who came over the past few days for our pre-opening previews. Seeing the response, and everyone getting to experience Hawksmoor for the first time, is a feeling that never gets old.

Our grills are lit, our martinis are bracingly chilled, and our team are here ready to welcome you on the first official day of Hawksmoor Boston.

None of this happens without our teams, those back across the pond, our suppliers, industry friends, and of course you, for all the support.

Hawksmoor Boston is no longer ours, it's yours, and we hope it's a place you can call home.

Let's GO taken in Fort Point, Boston by @hawksmoorbos

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a month ago

Come for steak. Stay for the...signs.

Who better to show us around box-fresh Hawksmoor Boston than made-for-TV Tori.

We summoned her and her smile down from Hawksmoor NYC to show you our best bits:

🥩 Dry-aged steak
🦞 Sustainable seafood
🍖 British Sunday lunch
🍸 Outrageously cold martinis
🤵 Super slick service
✨ One heck of a space
⚡ Come-as-you-are vibes

And, yep, some sexy signs.

When are you coming? by @hawksmoorbos

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24 days ago

What is Hawksmoor? 🇬🇧🥩

Top line 📣

A British steakhouse serving America’s best beef, exceptional New England seafood and bloody good veg.

Plus indecently cold martinis (yep, espresso too), served by people who seriously know their onions.

Our philosophy ✨

Buy the best ingredients, cook them simply. Treat our team and suppliers well, so they give their all for you.

Where to find us 📍

15 Necco Street, Fort Point. Our first Boston restaurant, opening September 8.

How to book 🔗

Google Hawksmoor Boston or book through our website. by @hawksmoorbos

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2 months ago

📜 We’ve kept this recipe close for years.

But chef @peterwoods1 insisted we share the secrets of our Creamed Spinach super side.

Like most of what we cook, it’s simple. Just great ingredients with an indulgent touch.

Copy, taste:

1️⃣ Add garlic, rosemary, cayenne and nutmeg to the heavy cream

2️⃣ Bring to a boil and reduce until thick

3️⃣ Strain

4️⃣ Cook, squeeze and chop your spinach

5️⃣ Add the cream, heat through and serve

🍟 Then dip your beef-fat fries in it! by @hawksmoorbos

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2 days ago

Tired of steak. Tired of life.

But there’s a lot more to Hawksmoor than very good beef.

Our à la carte menu is a glorious free-for-all of seafood, starters, sides, sweet things and, of course, America’s best steaks.

Order generously and let the table groan. by @hawksmoorbos

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3 days ago

Will nearly offered to serve that night.

Legendary Liverpool soccer manager Jürgen Klopp and Boston Red Sox owner John W. Henry – in the same room – eating OUR steak.

We’ve never seen him so excited.

You can expect the exact same service for your private dinner. Here are the spaces:

🦞 The Lobster Room – Up to 14 guests

Big birthdays, long lunches and impressing people who aren’t easily impressed.

👑 The Duchess of Boston – 40 seated or 50 standing

Office blowouts, milestone birthdays and parties with an ambitious guest list. by @hawksmoorbos

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4 days ago

It’s like a Sky Bar got into Harvard.

Made with 70% Cru Udzungwa chocolate from Tanzania – Carla calls it the best chocolate in the world.

Our Sky Bar Tributes are a fancy take on a Boston classic.

And a little Hawksmoor treat to take home to anyone who couldn’t join you. by @hawksmoorbos

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5 days ago

The most ‘Hawksmoor’ starter?

Scallops.

Roasted in a charcoal oven with white port, garlic and single tarragon leaf. You have to try them.

It’s a simple dish that celebrates the quality of the scallops we sustainably source from the Georges Bank, just east of Cape Cod.

The recipe was shared with us by chef Mitch Tonks, a seafood wizard from the south-west coast of England.

We’re eternally grateful to @mitchseafood and his seafood savvy.

He remains a good friend to this day. by @hawksmoorbos

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6 days ago

Give it up for Rita, our Pastry Sous Chef!

Desserts are all about precision.

And Rita’s eagle eye and watchmaker’s hand are nothing short of remarkable.

Just look at her Grand Rocher. The Rolex of puddings. And the taste? Oooof.

It goes something like this:

🍫 A shell of 70% Cru Udzungwa chocolate

🌰 Covered in hazelnut praline

🍨 Filled with hazelnut praline ice cream

✨ Finished with gold leaf. Of course.

Almost too pretty to eat. Almost. by @hawksmoorbos

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7 days ago

You’re making us blush, Boston 👇

We’ve had so many lovely comments about the look of our new restaurant.

The idea behind every Hawksmoor is more or less this:

Grand enough for an occasion, relaxed enough for a Tuesday martini.

In Boston, we’ve gone big on the London look:

Blue velvet, dark timber and brass (with globe chandeliers that make you look ten years younger).

The sort of room you can dress up for, even though you absolutely don’t have to. by @hawksmoorbos

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8 days ago

Are you someone that reads the label?

Then you’ve found a friend in co-founder Huw.

He LOVES using the back of the menu to geek out on fun facts, history and good stories.

Firstly about the city we’re in, but also where we’re from in London.

Question is, who of your knew that crumpet meant dish meant physically attractive? 😂

Give the menu a read next time you’re in – it’s good fun. by @hawksmoorbos

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9 days ago

And the Funniest Review Ever award goes to

...William!

Oh how we laughed.

Thank you, all, for the kind words over the past month – you’ve made us feel so welcomed in Boston. by @hawksmoorbos

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10 days ago