Restaurants The London-based steakhouse’s 15th location opens Sept. 8, blending British traditions with Boston-inspired dishes. Hawksmoor opens its 15th location on Sept. 8 at 15 Necco St. in Boston. Courtesy

Hawksmoor, the new 280-seat steakhouse that opens in Fort Point on Sept. 8, is somewhat of a dining riddle. Can a proper British steakhouse also be a casual Boston neighborhood hangout? 

Yes. The London-based restaurant will serve charcoal-grilled steaks with sharp, salty Stilton British cheese; Tunworth mash, a signature side of mashed potatoes loaded with a tangy cheese from Hampshire; and a Sunday roast, the Thanksgiving-level meal British families eat on (you guessed it) Sundays. But gander at the Boston-specific Fort Point burger, topped with gooey cheese and spicy mayo. 

“There’s a kind of an energy and authenticity that threads through the menu,” Will Beckett, who founded the Hawksmoor steakhouse group in London in 2006 with partner Huw Gott, told Boston.com. “We’re trying to do something that is both 100% London and 100% Boston. I think that makes it unique.”

The idea goes beyond the menu. Boston marks Hawksmoor’s 15th restaurant, following  locations in the UK, Ireland, and New York City. Its St. Pancras in London ranks No. 13 on the 2026 World’s 101 Best Steak Restaurants list.

Beyond steaks, find oysters, chilled seafood like Maine lobster, starters and salads like ash-baked beans, and mains, including roasted cod with little gem clams and seaweed butter. The Boston location is helmed by executive chef Thomas Park, previously of Saltie Girl, and will open for lunch, dinner, and a Sunday roast.

The Fort Point restaurant features dark paneled walls, leather seating, and flourishes of brass, overlooking Fort Point Channel.

Beckett knows the image that typically comes to mind when most Bostonians think of a steakhouse: white tablecloths and elbows-off-the-table vibes. “To me, that idea of formality as a rule is wrong,” he said. “It doesn’t matter whether you go once a year because it’s your anniversary or because it’s Tuesday and you want to drink a martini and have fries at the bar and watch a game.” That ethos extends to the casually dressed staff, too.

The steakhouse’s signature is a commitment to craft. That means sourcing beef from American farmers—among them, Châtel Farms in Georgia and family-run farms along the upper midwest that rear grass-fed Angus cattle—along with Altair Wagyu beef from Australia. Beef is grilled on sustainably sourced charcoal from Virginia, creating a golden brown crust Hawksmoor considers essential to the steaks—a process called the Maillard reaction, which results in a rich, beefy taste. “To my mind, it is absolutely the best way to cook steak,” he said. Diners choose various cuts of steak and order a la carte sides, from beef-fat hash browns, to mac and cheese, and tomato salad with Rhode Island ricotta.

When Americans hear “British food,” Beckett figures they probably think fish and chips. So diners can expect the whole chip-shop experience at Hawksmoor. The fish and chips dish sees beer-battered Massachusetts haddock served with mushy peas and thick fries triple-cooked in rendered beef fat. Dipping sauces include curry and house-made tartare.  

Other menu highlights include lobster frites and a Boston-exclusive steak sandwich with roasted bone marrow, charred onions, and peppercorn sauce. The bar program sees a martini served at negative 2 degrees Fahrenheit. The North End espresso martini—with hazelnut, pistachio butter, and matcha—showcases flavors of Boston’s historically Italian neighborhood. For dessert, executive pastry chef Carla Henriques, originally from Lisbon, Portugal, perfected the recipe of the brand’s sticky toffee pudding, a quintessential British dessert that went viral after a review called it “the Rolls Royce of STPs.” Henriques is also working with local confectioners to create more Boston-specific desserts, like the Fluffernutter sundae.  

“I hope people experience it as a special restaurant,” Beckett said. “And I don’t just mean for special occasions, but even as just a great neighborhood restaurant.”