For a British expat like myself, who had spent over a decade studying and working in London. Learning that a British Steak-House institution - Hawksmoor has opened up a branch across the ocean in New York was a revelation. To pay them a visit for ‘Sunday Roast‘ and Sticky Toffee Pudding is a no brainer. As well, for steak lovers like my son and myself, it will also provide us with an unique opportunity to savor grass fed, dry aged beef steak being grilled over Paraguay Charcoal, a special feature that Hawksmoor is known for. This frequently praised variety of charcoal could generate a whopping intense 950 degree heat!..compared to other normal commercial 600+ degree varietals.! The unique property and characteristic also supposed to create a much faster and better crust, locking in more of the essential interior juices.
Our party ordered a selection of our favorite starters that included…’ more oysters ‘ ( with Scottish Bonnet topping ), Steak Tartare, Roasted. Bone-marrow…etc. We also splitted our order into a few ‘ Sunday Roasts with all the trimmings ‘ plus a couple of locally raised, grass-fed 14 oz Rib-Eye and NY Striploin, both requested ‘rare‘.
Sides of French fries cooked in beef suet and Creamed spinach were also musts!..though the former were only double fried compared to the ‘Triple Fried’ versions available in the British Isles!
The roasts, slow cooked over charcoal, were done very well. The gravy, beefy and flavourful. The two steaks were perfectly seasoned and cooked rare as per our request. Nice ‘ beef ‘ flavor! Portions of the roasts were huge with most of the gi-normous Yorkshire Pudding left untouched!
A few sad notes and disappointments. They did not offer ‘ Mushy Peas ‘ which my daughter
was so looking forward to. Secondly, we were so full, there was no room for Sticky Toffee Pudding and English Trifle!! Sigh!!
ALL in all, a wonderful and enjoyable family lunch!!
