Who would have thought the money-saving Gods would allow for such a thing in New York City? If only I had known before arriving at Hawksmoor, the newest steakhouse in Flatiron. While I expected to spend a couple hundred dollars at this English Steakhouse, would have been great to save one of them on the bottle that surely could not cost more than $20. Those of us that like to indulge in a glass or two, or bottle, at a restaurant need no lesson on how it can affect the bill but let’s not let is ruin the review of this fine dining experience in a surprisingly laid-back atmosphere- a real feat for steakhouses!
The starters offered all of your expected usual tartare and seafood fare like scallops, but then one that immediately captured my attention. The Roasted Bone Marrow with slow-cooked onions. Some of the best food I have ever had was in an upscale Mexican restaurant in Brooklyn that featured bone marrow tacos. It’s been too long so these were an immediate must order.
To prepare roasted bone marrow, the bones are first split lengthwise to expose the marrow and then roasted in the oven, making the marrow soft and creamy while developing a delightful caramelized crust on top. This results in a velvety and smooth marrow thats able to be scooped directly from the bone. The texture is buttery with a luscious feel that literally melts in your mouth. The flavor is intensely savory, with a distinct quality that is hard to describe. This was my first time having bone marrow directly and it certainly will not be my last. It is interesting and indulgent and allows your taste buds to explore. Always an unforgettable appetizer, I absolutely recommend trying the perfect preparation of it at Hawksmoor.
We did not spend too much time on the apps as I knew the main and sides were going to need plenty of room saved for them. The theme in our selection here is a makeshift Surf and Turk with both steak and lobster. Specifically, the Maine Lobster, roasted over charcoal, and served with melted butter. This plate came out beautiful:
Lobster is a dish I have a hate/love relationship with. Mostly because I love eating it but hate the entire process of getting to actually do so. Whether it is a broil, in a roll, or served as the main dish, it is always difficult to get to enjoy the flavors themselves.
At Hawksmoor, the half lobster came with the meat almost ready to fall right off the shell. Perfectly roasted Maine lobster, succulent and tender meat that was lightly charred and kissed by the flavors of charcoal.
There is a sweet and briny taste to lobster that I love. It reminds me that it is fresh from the ocean, and creates an interesting flavor not found in other seafood. The sweetness came through but the brininess was masked by the butter and spinach sauce that topped the lobster. I am not sure what all it was made of but it complimented so well. A bit of garlic, shallot and spinach likely, all cooked in with that smoky taste from the charcoal, generously topping the meat. A very flavorful and wonderful variation of lobster. After the bone marrow, this was starting out as one incredibly luxurious meal, no complaints.
While the steak was not topped with a massive raviolo like the previous at Bad Roman, it was a testament to one of the main reasons the founders created the place in 2006: to find the best possible beef and master the simple-seeming art of cooking the perfect steak. Take a peak at this 12 oz Rump: all natural, pasture-reared beef, dry-aged and grilled over real charcoal.
Ordered medium-rare, and served perfectly just (see below), the steak of course must be the star of the show. This premium cut is a testament to the care and dedication put into raising the cattle that make it, resulting in exceptional quality. Did you know, when cattle have been pasture-reared, they develop a distinct flavor profile, with meat that is tender, juicy, and full of robust, grass-fed goodness? It’s important to consider this when purchasing beef at home, but comes mostly assumed at establishments like this.
To enhance the flavor and tenderness further, the Rump is dry-aged, a meticulous process where the meat is left to rest in controlled conditions for a specified period. This dry-aging method allows the natural enzymes in the meat to break down connective tissues, creating an even more tender and concentrated flavor. When you’re paying the amounts you do at a steakhouse, it’s good to know what the quality is for, and this is worth paying for!
The steak boasts a mouthwatering caramelized crust, achieved from the intense heat of the grill, complemented by the tender, juicy interior that promises to be that consistent flavor you are looking for in each bite. A feast for the senses, furthered by the sides that accompanied it.
You’ll have to scroll to the top image to see a visual of what those sides exactly were. Macaroni & Cheese, Heritage Tomato Salad, and Garlic Portobello Mushrooms.
I am not sure I can recall a single time where mac and cheese was not ordered at a steakhouse. It’s already delicious even at its worst (boxed with powdered cheese) but create it with all of the buttery, milky, and indulgent fixings that a steakhouse puts in it, and you have the most rich and delicious version there is. Just look at that cheese string pulling through and tell me you don’t want a bite! Heavenly with several kinds of cheese throughout, the mac and cheese was a carb lovers dream. Depths of flavor extending beyond your typical made at home hit, that comfort feeling comes over you as you eat the one served here. Another must order with the meal.
The other two options were more so for the love of mushrooms and to add a bit of veg to the table. These I would recommend much less. Steak accompaniments that work best are grilled greens like asparagus or a rich carb (and a great sauce). The tomatoes in the heritage salad were nice for a fresh kick and clearly a high quality, but not worth trying out over a tried and true creamed spinach for example. Nothing wrong with the heirlooms, just not the best choice to go with the rest of the flavors on the table.
Garlic portobello mushrooms were also of good quality and taste individually. The earthy and meaty flavors of portobello mushrooms mix with garlic for a savory and fragrant dish. It’s inherently hearty and comforting like the macaroni, but has a distinct flavor of its own unlike anything else in the meal. I would love the recipe to add to pastas or even for a vegetarian sandwich, but not necessarily to go with my next lobster. Love the dish, hate the choice of it at this moment, for me.
All that is missing is to add a (non-BYO) bottle of wine and you have a date night for the books. A casual enough atmosphere with the upscale taste and offerings of a steakhouse, this new place on the block will be placed in the “Return To” column.
