London’s Hawksmoor Brings Dry-Aged Steaks to Fort Point

Co-founders Will Beckett and Huw Gott chose Boston for their 15th global location, citing the city’s historical resonance and evolving restaurant culture. Under the direction of Executive Chef Thomas Park, the kitchen departs from standard steakhouse fare by incorporating regional staples like wild-harvested Georges Bank scallops and Maine lobster. The menu features a signature Lobster Crumpet and a beer-battered haddock fish butty, alongside the group’s hallmark dry-aged beef, which is seasoned with Maldon salt and finished over sustainable charcoal.

Beyond the grill, the restaurant imports the British Sunday Roast tradition, complete with Yorkshire puddings and bone marrow gravy. The bar program, overseen by Beverage Director Liam Davy, leans on award-winning cocktail expertise, offering classics like the Shaky Pete’s Ginger Brew alongside martinis served at a precise -2 degrees Fahrenheit. Designed by Aria Design, the interior eschews formal white tablecloths in favor of dark paneling and velvet seating, echoing a relaxed atmosphere that reflects the group’s status as a Certified B Corporation. Reservations are currently open through OpenTable for the lunch and dinner service.