Hawksmoor Chicago

"The Chicago location of this British steakhouse has a variety of private rooms upstairs that are great for any occasion. But for folks who just want a simple reservation, this historic building — the former Michael Jordan’s — is large enough to accommodate any boisterous group." - Samantha Nelson, Eater Staff

"This British steakhouse set inside a three-story landmarked building is going all out for its first NYE celebration starting with a glass of sparkling wine and featuring a set menu of dishes ranging from charcoal-roasted scallops and Carolina-spiced pork belly to beef rib with sides to share. Reservations, available on OpenTable, are $130." - Lisa Shames, Eater Staff

"We recently checked out Hawksmoor and added it to our Hit List. This steakhouse has been a London institution for long enough (with enough locations) to have lost some of its intrigue on the other side of the Atlantic. But we’re still very excited for Hawksmoor: River North edition, especially because our colleagues on the East Coast named their outpost one of the best steakhouses in NYC." - john ringor, veda kilaru, nick allen

"River North is ground zero for Chicago steakhouses. There are about 6,000 within a one-mile radius, including Hawksmoor, a British transplant with locations in London and New York. But unless you need a last-minute option for a place to host Morningstar Investment conference-goers, or want yorkshire pudding instead of a baked potato, there is no reason to prioritize this spot over the others. Despite being well-cooked, most dishes are bland enough for you to grab at the salt and pepper shakers on your table. Pickled mushrooms don’t add much flavor to steak tartare, and mac and cheese is more bechamel than cheese. A saving grace for the nicely seared but underseasoned steaks is the option to add a side of bone marrow gravy, and well worth the extra $6. In fact, that rich, sweet sauce drastically improves anything it touches. Unremarkable food works just fine for certain situations though, particularly at a restaurant where it's easy to get a reservation. The Hawksmoor's airplane-hanger-sized space checks all the boxes for a low-drama steakhouse meal: pretty dark, walk-in-friendly, and it seems like someone should be smoking a cigar at all times. It's a useful place for a group of five people wandering over from their Hyatt, hoping to get a table. So remember this British steakhouse for any corporate card dinner in the area when no one made reservations ahead of time. Just know that the service (and staff’s dress code) is pretty casual, so while a lot of the people eating here might be in business attire, don’t expect Hawksmoor to match that energy. Food Rundown photo credit: Adrian Kane Shrimp Cocktail A solid shrimp cocktail. The sauce runs sweet, but is topped with a thin layer of chili crunch that adds a teensy amount of heat. photo credit: Adrian Kane Steak Tartare The tartare is a combination of rump and filet, and some bites are much chewier than others. Pickled mushrooms adds just a little acidity to this otherwise bland dish, but if you pair it with the shrimp cocktail, you can incorporate the chili crunch cocktail sauce for some needed zing. photo credit: Adrian Kane Coal-Fired Ribeye The steaks at Hawksmoor are cooked well, but boring on their own and a completely forgettable addition to the meat tapestry that is Chicago’s steak landscape. The best strategy is to order one (or more) of the sauces to make up for the lack of seasoning or char. Our choice is the bone marrow gravy, which has a lovely rounded flavor and a hint of sweetness. Mac And Cheese There are allegedly five cheeses incorporated here, but the overwhelming element to the mac and cheese is a grainy bechamel that has a heavy nutmeg flavor. The addition of salt really livens this bad boy up. photo credit: Adrian Kane Beef-Dripping Chips Some nice, crispy fries in here. But much of the pile won't be." - Adrian Kane

"Another steakhouse: this River North one is sleek, T-shirt-friendly, and arrives from London and NYC with enough hype to make us a tiny bit skeptical. But the crispy bone marrow oysters and pork belly prove that its good reputation is warranted. The charcoal-grilled rib-eye is seasoned and chewy enough to be enjoyed on its own, but opt for adding the rich and sweet-enough bone marrow gravy named after 19th-century Chicago restaurateur H.M. Kinsley. The cocktails also have some local know-how, like the fruity and then tactfully bitter Malört Martinez—one of the best drinks we’ve had starring the city’s polarizing liquor. Chicago’s steakhouse density may be reaching the point of a moratorium, but Hawksmoor is a worthy new addition to the scene. " - adrian kane, john ringor, veda kilaru, nick allen