Hawksmoor

The London group's first room abroad, in an 1893 landmark: a menu that names the farm, the breed and the feed for every steak.

OpenNot yet visited · facts from 8 sourcesNo paid rankings

By Inès Vacher · Steakpedia editorial voice · Who writes

How to book

Book on their website (OpenTable) ↗Call Map ↗

Booking link from the restaurant’s own website, checked Nov. 1, 2026.

Why go

Hawksmoor's New York menu starts with the animal and says where it grazed. Black Angus and Akaushi wagyu come from Châtel Farms in Georgia, a 100% grass-fed filet from Grass Run Farms in the Upper Midwest, and grass-fed wagyu from Altair in Tasmania. The dry-aged sharing cuts are sold by the ounce, and everything goes over red and white oak charcoal. It was the London group's first restaurant outside the United Kingdom, opened in September 2021 in the former United Charities Building, and it received an honorable mention in the World's 101 Best Steak Restaurants 2025.

What to order

Dry-aged porterhouse, Châtel Farms Black Angus
Dry-aged rib chop
Ribeye, Châtel Farms Black Angus

Ageddry

Firecharcoal

BreedBlack Angus, Akaushi, Wagyu

Opened2021

Not published: grade, price.

01What to order

Dry-aged porterhouse, Châtel Farms Black AngusUS$6.50 per ounce on the current menu, which gives no aging time.
Dry-aged rib chopUS$7 per ounce; a long-bone rib chop is also listed at US$6.50.
Ribeye, Châtel Farms Black Angus14 oz US$70, 18 oz US$85.
Strip, Akaushi wagyu10 oz, US$90; the same farm's Angus strip is US$55.
Strip, Altair wagyu, Tasmania12 oz, US$125; 100% grass-fed.
Steak FlightUS$300 for four or five: four steaks from four producers, so the table can compare grass and grain side by side.

02The beef

Two descriptions coexist. The location page speaks of all-natural, pasture-reared American beef from family-run farms, many in upstate New York, Pennsylvania and New England. The menu itself, marked as a sample, names other producers: Black Angus from Châtel Farms in Georgia, described as lightly grain-finished; Akaushi wagyu from the same farm; an 1855 Black Angus filet; a 100% grass-fed Angus filet from Grass Run Farms; and Altair wagyu raised entirely on grass in Tasmania. The porterhouse and rib chops are dry-aged; no source gives the days. The number: four producers on one menu.

03The fire

The menu says the steaks are cooked over red and white oak charcoal, and every charcoal-grilled steak comes with charcoal-roasted bone marrow finished with Maldon salt. Sauces are US$6.50 each: Stilton hollandaise, béarnaise, peppercorn and bone marrow gravy.

04The story

Will Beckett and Huw Gott planned the New York opening for early 2020; the pandemic pushed it to September 2021. The building, the former United Charities Building at Park Avenue South and East 22nd Street, is a National Historic Landmark built in 1893. At opening the room had 146 seats with green leather booths, a 35-seat bar and two private rooms. The New York Times reviewed it in December 2021, asking whether the city needed a British steakhouse. The 2026 World's 101 Best Steak Restaurants list includes Hawksmoor St Pancras, in London, but not the New York house.

05The practical

109 East 22nd Street, Gramercy; +1 212-777-1840. Kitchen hours: Monday to Wednesday 12:00–15:00 and 17:00–21:30; Thursday to Saturday until 22:30; Sunday 11:45–16:30 for the Sunday roast and 17:30–21:30. Weekday lunch is US$25, US$40 or US$55 for one, two or three courses. On Mondays, wine can be brought in for US$10 corkage, one bottle per guest. The private rooms, Lord Bronx and Ty Whoppity, are named after early British breeds raised in America.

Address: 109 East 22nd Street, Gramercy, New York, NY 10010
Phone: +1 212 777 1840
Website: thehawksmoor.com
Directions: Google Maps ↗

Where does Hawksmoor New York get its beef?

The current menu names Châtel Farms in Georgia (Black Angus and Akaushi wagyu), Grass Run Farms in the Upper Midwest (grass-fed filet) and Altair in Tasmania (grass-fed wagyu).