Comments on: Hawksmoor: Steak…!! [review]

By: Cool Cheese Burgers Wiki images | I Love Home Made Burgers

Cool Cheese Burgers Wiki images | I Love Home Made Burgers — Tue, 28 Feb 2012 12:32:53 +0000

[...] Food Stories [Helen Graves] A Girl Has to Eat Hollow Legs [Lizzie Mabbott] London Breakfast [me] London Eater [Kang Leong] A Rather Unusual Chinaman [EuWen Teh] Posted in Cheese Burgers | Tags: Burgers., [...]

By: Select the best Indian restaurant London for a great dining experience | Starting Out London

Mon, 28 Mar 2011 19:28:16 +0000

[...] The Observer [Jay Rayner] — Bellaphon [Les] Dos Hermanos [Simon Majumdar] A Girl Has to Eat London Eater [Kang [...]

By: London Eater – London food blog and restaurant reviews and restaurant guide » The Newsletter No.3: The Steak Issue.

Sun, 30 May 2010 09:11:00 +0000

[...] Hawksmoor They use the excellent 35 day aged longhorn stuff from Ginger Pig. Their steaks are beautifully cooked in the josper, juicy steaks. Bloggers love this place, but I prefer Goodman. [...]

By: Let’s talk about beef. « London Eater – London food blog and restaurant reviews

Fri, 15 Jan 2010 10:51:02 +0000

[...] to do the same and you live in London then there are only four names you need to know : Goodman, Hawksmoor, Jack O Shea and The Ginger [...]

By: London Chow

London Chow — Wed, 21 Oct 2009 21:51:11 +0000

It was pretty good the first time I’ve been. Second time round, the meat was a bit too much; we got greedy and ordered a 700g giant slab. Would I be there again? Probably, but not in the near future. However, the service was impeccable both times.

By: gastrogeek

gastrogeek — Fri, 31 Jul 2009 10:14:31 +0000

I must eat a lot of bad steaks, because I always seem to get a little bit bored half way through… Not made it to Hawksmoor yet but have read quite a few reviews of the place – this seems like the most honest and unbiased opinion so far.

By: Antonia Eats

Antonia Eats — Fri, 24 Jul 2009 04:04:34 +0000

Our general opinion was the meat was very good, but everything else let the whole experience down. Service was uninteresting, and unfocussed on the importance of the steak. Dare I say it – its wasn’t American ‘have a nice day we rock’ enough. The meat is priority one, but in a truly fabulous steakhouse its about the experience…feeling big, lavish, carnal, and probably horny…And the details count…bearnaise, chips…they had better be perfect….I think

By: Nik

Nik — Tue, 21 Jul 2009 12:49:51 +0000

I went to Hawksmoor with very high expectations too.. I enjoyed it, but thought it was too expensive for what is was. No where near the best steak I’ve had – which puts me off quite a bit when it is £25 for a steak and nothing else.

The best steak I’ve had in London was at Great Queen Street – but still nothing like Peter Luger’s in New York.

By: Helen

Helen — Mon, 20 Jul 2009 17:56:45 +0000

There seem to be a lot of mixed reviews emerging at the moment. As Chris said, I think the flavour of the beef varies from animal to animal and I must have been very lucky because every steak I’ve had at Hawksmoor has been amazing. It’s always come with bearnaise though – you were very unlucky because their bearnaise is amazing! I love their triple cooked chips too but usually go for a tomato salad as those hunks of meat are just soooo humongous! I love the charring, It’s all about the fat and the charring for me

Helen’s last blog post..Please Vote for the Go Go Gin Girls!

By: Kang L.

Kang L. — Mon, 20 Jul 2009 15:02:43 +0000

Helen, I’ll agree with you about that – good steak can and should shine with its natural flavours. I’ve never ever had true Kobe Beef before, I’ve seen the youtube videos of the tremendous marbling and I really want to go to Kobe! Lol, “eats a bowl of tofu..” ; surely the sight and smell of Kobe beef can make him a convert!

The best steaks I’ve had were in Sydney; can’t remember the name of the restaurant, but it was on the first floor overlooking bondi beach, and they were advertising these AAA++ grade wagyu steaks , which were really eye catching; when it came it was similarly well cooked like hawksmoor – the juices were sealed into the meat, and every bite was just filled with juice! But the quality of the meat was unbeatable; It was about an inch thick as well – a ribeye – but the beefiness was fantastic; really full and glorious.

Dammit, I need to plan a trip to Japan next year… and I’ll be anticipating your Kobe beef post later this year, I’m hoping for lots and lots of pictures of the steak from all angles.