I visited Hawksmoor Chicago this week, and the experience was nothing short of delightful. I went with my partner, a bar manager and bartender who is always ready to sample new and creative cocktails the city has to offer. We checked out Hawksmoor's summer menu and indulged in the restaurant's spot-on atmosphere—complete with dimmed lights, a gleaming bar, and friendly, laid-back service. Here's our take on the Chicago steakhouse that gets everything right.
I am a huge seafood lover, but to give the steakhouse its shining moment, we held off on ordering seafood dishes (though we were incredibly tempted by the Oysters Caruso, which features a twist on a Chicago favorite with its giardiniera mignonette). We started with the roasted bone marrow, featuring slow-cooked onions crisped to perfection on top. Though bone marrow might sound intimidating if you’ve never had it before (it was my partner’s first time experiencing it), this dish is buttery and full of flavor, melting in your mouth as the onions provide textural variation. Paired with the seasoned and toasted focaccia, it tastes like the best sandwich you've ever had.
Next, we ordered one of the featured dishes, under the charcoal-grilled steak subsection on the menu. The blurb tells diners, “The key to great steak is happy cattle. We’ve visited family-run farms across the country to find the best pasture-reared beef from ranchers in the Pacific Northwest and rural northeast of the US. Dry aged and grilled over real charcoal. Beef + salt + charcoal – when the steak is that good, that’s all you need.”
We opted for the long-bone rib chop, and it was truly a sight to behold—perfectly medium rare, with slices cut off the bone and seared on all sides. Plus, extra meat on the bone for those willing to do a little carving themselves. It came with a cooked onion and roasted garlic, both primed to be squeezed and spread across the steak as flavorful additions, along with the delicious au jus our wait staff kindly poured over the cuts for us.
The rib chop came out at the same time as our other dishes, and we were stunned by the feast in front of us: The charcoal chicken ana mari, with roast garlic and shmaltz croutons, the chop-house hash browns, and the sautéed mushrooms with garlic butter. Though we typically wouldn't order chicken at a restaurant (it somehow doesn't feel fancy enough to go out for?), our server recommended the ana mari, and we were not disappointed. She explained that it had been brined for 48 hours before cooking, giving it a memorable flavor without a spot of dryness inside. The croutons on top also absorbed the medley of tastes, and with a little lemon spritz, we had a great dish on our hands. (Plus, if you take home leftovers, you can use this chicken to construct a mean taco or sandwich).
The hash browns were, simply put, out of control! They were crispy on the edges, uniquely shaped like little blocks, and soft and perfectly moist on the inside. Topped with Maldon sea salt and complemented by the malt vinegar mayonnaise, which served as a creamy lemon side sauce, this dish was an affordable sleeper hit that I’d definitely recommend for a happy hour seating. We also enjoyed the sautéed mushrooms, which were a tasty garlic-forward dish that worked well alongside our steakhouse fare.
The drinks: My partner got the Jumpman, which she guessed was a riff on a Siesta cocktail. It’s made up of Siete Misterious mezcal, Tromba Blanco Tequila, strawberry, Aperol, and chili. She liked it, but explained that it was mostly just chilli—you don’t get citrus or bitterness from the Aperol, and don’t get any bite from the mezcal. Though there wasn’t a ton going on in the drink, it was nice and sippable. My partner just suffers from the bartender’s curse: She doesn’t want something broadly palatable. “Make me a drink that surprises me,” is her motto.
My cocktail of choice was from the rotating seasonal cocktail list, which Hawksmoor calls Time & a Place. The Double Melon Daiquiri has Diplomatico Planas, watermelon, melon liqueur, and rosé wine. My partner was pleasantly surprised by this cocktail. There was a nice texture to it, and the melon flavor came through without being overpowering. The drink balanced citrus and sweet flavors well, and overall, it was smooth, clean, fresh, and delightful. We both agreed that it reminded us of the melon flavor of Hi-Chew candy (a total mind-meld moment).
We went all out with our wine, opting for the 2019 Sancerre d’Antan. We ordered by the glass, so a staff member went in with the Coravin Wine Preservation Opener, which uses a surgical needle to pour wine from the bottle without removing the cork. The wine was fantastic—it had a minerality, was vibrant and citrusy, but still smooth. It tasted like summer in the Mediterranean.
Last but not least was the Atomic Sundae, which Hawksmoor has been promoting during its limited summer run. It’s made up of roasted banana ice cream, chocolate cake, banana cake, yellow cake, vanilla custard, strawberries, and fresh bananas. It was beyond fresh, with the fruit complementing the spongy cake elements and the cold banana ice cream (which tasted more like a frozen banana perfectly blended and turned into dessert than your typical banana-flavored ice cream), tying everything together. A 1000/10 score from us.
We wrapped up with a cappuccino for me and an aperitif for my partner, the Averna Amaro. Though the restaurant was mostly cleared out by the time we were digesting all of the night's goodness, the same relaxed energy stayed with us until we were out the door. Overall, this was a great pick for a fine dining experience, though happy hour would be a more accessible way to enjoy the delightful fare at Hawksmoor. Either way, it's a wonderful atmosphere for any special occasion.
You can keep up with Hawksmoor Chicago, located at 500 N. LaSalle Drive, and make reservations through their website.
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