USA | Hawksmoor, the iconic London steakhouse, has opened in Boston, bringing 20 years of quietly built acclaim as one of the best steakhouses in the world.
Located in Fort Point, Hawksmoor Boston will seat 280 guests indoors and on the outdoor dining terrace, with sweeping views of the Fort Point Channel. The restaurant will be open for lunch and dinner throughout the week.
Hawksmoor co-founders Will Beckett and Huw Gott were drawn to Boston for both its foundational history and current dynamism.
We love the sense of history, the incredible energy of the people and the restaurant scene here. We can't wait to become part of the fabric of Boston, and to bring a little London charm alongside our famous charcoal-grilled steaks.
Hawksmoor sources from local purveyors practising sustainable systems, with the belief that good ethics and good flavour go hand in hand. Each cut is traditionally dry-aged, enhancing tenderness and unlocking deep, complex flavour.
Hawksmoor steaks are seasoned with Maldon sea salt and cooked over sustainable, high-heat charcoal, then rested to retain their juices, ensuring each cut is as tender as possible when served. Every steak is served with a side of luxurious roasted bone marrow.
Executive Chef Thomas Park will lead the kitchen at Hawksmoor Boston. Previously at Saltie Girl and, before that, Austin's Uchi, Park brings a passion for seafood sourcing and technique to the menu, emphasising local and sustainable ingredients.
The charcoal-roasted scallops are wild-harvested from Georges Bank, and the lobster is sourced from Maine. Unique to Boston is the Lobster Crumpet, a nod to the city's favourite roll, and a Beer-Battered Fish Butty made with local haddock and jalapeño tartar sauce.
Boston will also get one of the most beloved British traditions: the Hawksmoor Sunday Roast with all the trimmings. Slow-cooked, dry-aged roast beef is served in cast irons with giant Yorkshire puddings and beef-dripping roast potatoes, roasted carrots and garlic, buttered greens, and rich bone marrow and onion gravy.
The bar program, led by Beverage Director Liam Davy, features long-established Hawksmoor classics like the Shaky Pete's Ginger Brew, the Sour Cherry Negroni, and their Direct Martinis, served at a glacial -2 degrees Fahrenheit.
Hawksmoor Boston will also introduce a selection of new cocktails that are inspired by Boston, as well as a range of local beers.
Dessert options, led by Executive Pastry Chef Carla Henriques, include Hawksmoor mainstays the Sticky Toffee Pudding and the Grand Rocher, alongside new additions created for Boston: the Fluffernutter Sundae and the Sky Bar Tributes, a nod to the candy once made at the NECCO factory down the street.
Designed in partnership with Aria Design, the space features dark blue and green panelled walls, leather and velvet seating, and tables topped in wood and brass. There are no white tablecloths and no waiters in black tie; staff wear relaxed clothing, and guests are welcome to do the same.
Hawksmoor Boston will be the group's fifteenth restaurant internationally.
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