The restaurant had originally been set to launch in early 2020, but was delayed extensively as a result of the Coronavirus pandemic.
Hawksmoor founders Will Beckett and Huw Gott, who operate eight restaurants in UK the bulk of which are based in London, say they hope the opening 'will be a source of pride to their team and to the hospitality industry on this side of the pond'.
“Opening a restaurant in New York City has been a dream of ours for so many years, and it has been a genuine privilege to get to know the city, its restaurants and restaurateurs so well over the many years of working towards this opening,” says Beckett.
The restaurant is housed within the newly-restored United Charities Building in Manhattan and features a 146-seat dining room with emerald green leather booths, tables made from reclaimed timber, brass accents, and patinaed mirrors.
There's also a 35-cover wraparound brass-topped bar with reclaimed wood panelling, and two private dining spaces with room for up to 12 people.
Executive head chef Matt Bernero, who previously cooked at beloved celeb hotspot Minetta Tavern in Greenwich Village, will oversee the Hawksmoor kitchen, with the menu anchored by 'signature' steaks including rib-eye, porterhouse, T-bone, strip, and prime rib chop.
Other dishes set to feature include steelhead trout crudo with citrus, ginger and chili; East Coast halibut with porcini and bone marrow sauce; veal chop with fried oysters and tartar sauce; and Maine lobster roasted over charcoal.
The first Hawksmoor restaurant opened in London's Spitalfields in 2006.
Its estate has since grown grown to include six restaurants in the capital, as well as one in Manchester and another in Edinburgh.
The group is set to open its biggest restaurant to date and its first in London for four years later this year in a floating pavilion on the docks of Wood Wharf at Canary Wharf.
It is also reported to be considering launching an Initial Public Offering (IPO) on the London Stock Exchange as it looks to capitalise on growth opportunities post-Covid.
