London's Hawksmoor opens its 15th restaurant globally — and its second U.S. location — in Boston's Fort Point neighborhood on September 8, occupying the ground floor of 15 Necco Street with 280 seats split between an indoor dining room and an outdoor terrace overlooking the Fort Point Channel.
The group, which has been ranked the No. 1 steakhouse in the world and named the No. 2 steakhouse group by World's Best Steaks for two consecutive years, marks its Boston debut after two decades of building a premium-casual steakhouse identity rooted in dry-aged beef, sustainable sourcing, and a bar program that punches well above its category weight.
The Menu
Executive Chef Thomas Park, formerly of Boston's Saltie Girl and Austin's Uchi, leads the kitchen with a sourcing philosophy that leans hard into New England provenance. Charcoal-roasted scallops are wild-harvested from Georges Bank; lobster comes from Maine. Boston-exclusive menu items include the Lobster Crumpet — a riff on the city's iconic lobster roll — and a Beer-Battered Fish Butty made with local haddock and jalapeño tartar sauce. Every steak, traditionally dry-aged and seasoned with Maldon sea salt, arrives with roasted bone marrow. The Sunday Roast program, a Hawksmoor signature, serves slow-cooked dry-aged roast beef in cast irons with Yorkshire puddings, beef-dripping roast potatoes, and bone marrow onion gravy.
Executive Pastry Chef Carla Henriques rounds out the menu with Hawksmoor classics — Sticky Toffee Pudding and Grand Rocher — alongside Boston-specific desserts including the Fluffernutter Sundae and Sky Bar Tributes, a nod to the NECCO candy factory that once operated steps from the new location.
Bar and Design
Beverage Director Liam Davy's bar program was a 2025 James Beard Award semifinalist and has twice won the Tales of the Cocktail Spirited Award for Best International Restaurant Bar. The Boston list carries established Hawksmoor cocktail standards — the Shaky Pete's Ginger Brew, the Sour Cherry Negroni, and the Direct Martinis served at -2 degrees Fahrenheit — alongside new Boston-inspired originals and a curated selection of local beers.
Designed in partnership with Aria Design, the 280-seat space features dark blue and green paneled walls, leather and velvet seating, and wood-and-brass table tops. The concept deliberately avoids white tablecloths and formal service attire, positioning the experience in the premium-casual segment that has driven restaurant foodservice growth in urban markets over the past several years.
Market Context
Hawksmoor co-founders Will Beckett and Huw Gott cited Boston's restaurant culture and historical character as central to the site selection. The Fort Point address places the restaurant in a rapidly densifying mixed-use corridor that has attracted significant hospitality investment, putting Hawksmoor in direct competition with established Boston steakhouse operators as well as the broader premium dining segment.
For the foodservice and hospitality supply chain, the opening is a signal that internationally recognized steakhouse concepts continue to view U.S. urban markets as viable growth corridors despite elevated input costs for dry-aged beef and premium seafood. Hawksmoor's Certified B Corporation status and 15-consecutive-year "Best Places to Work" recognition also reflect a staffing and sourcing model increasingly scrutinized by operators and distributors alike. Reservations are available via OpenTable.
Written by Michael Politz, Author of Guide to Restaurant Success: The Proven Process for Starting Any Restaurant Business From Scratch to Success (ISBN: 978-1-119-66896-1), Founder of Food & Beverage Magazine, the leading online magazine and resource in the industry. Designer of the Bluetooth logo and recognized in Entrepreneur Magazine's "Top 40 Under 40" for founding American Wholesale Floral, Politz is also the Co-founder of the Proof Awards and the CPG Awards and a partner in numerous consumer brands across the food and beverage sector.
