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Hawksmoor NYC
Porterhouse for Two
Ribeye 12oz
Bone-In Rib-Eye
Filet 8oz
Bone Marrow
Beef Dripping Fries
Dry-aged prime beef with a deeply charred crust and rosy, butter-tender interior — the definitive reason to come here
Dry-aged, pasture-reared ribeye grilled over oak charcoal with Maldon sea salt — rich, beefy, and perfectly crusted.
A thick, well-marbled cut with pronounced dry-aged funk and a crust that holds up through the entire plate
Butter-tender filet with a clean, delicate beef flavor — the gentler cut for those who prefer lean.
Roasted split bones with a molten, fatty interior — one of the better versions in the city and a necessary opening act
Porterhouse (Shared)
A massive shared cut priced by the ounce — the showstopper for two that combines strip and filet.
Thick-cut fries cooked in beef fat — deeply savory and the right foil to the richness of the steaks
Vietnamese Oysters
Oysters with a bright Vietnamese-inspired dressing — a creative twist on the raw bar staple.
Steelhead Tartare
Fresh steelhead tartare with clean seasoning — a lighter alternative to the beefy mains.
Shrimp Cocktail
Hawksmoor's riff on the classic — large, properly cold shrimp with a sharp housemade cocktail sauce
Old Fashioned
A well-calibrated house version of the classic — strong cocktail program that punches above the steakhouse standard
Sticky Toffee Pudding
The British import dessert — warm, dense, and properly sauced, a genuine comfort note to close a heavy meal
Creamed Spinach
Rich, heavy, and unapologetically indulgent — the classic steakhouse side done without shortcuts
Roasted Mushrooms
Chocolate Bar with Ice Cream
Baked Scallops
Based on 1,921 reviews
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