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Hawksmoor Restaurant Review: The building and décor may not be anything to write home about, but any homesick American in town will no doubt be tempted to put pen to paper after trying the succulent steaks on offer here. The Ginger Pig supplies the meat which comes from Longhorn cattle raised in Yorkshire, and it is cooked on a proper charcoal grill. Go with a big appetite---portions are generous and the super hungry (or just plain greedy) can add half a lobster or a more modest portion of cheese. Before you get to this stage, however, the menu has plenty to tempt from oysters to crab, local cured smoked salmon to belly ribs from happy pigs. And assuming you have taken our advice and gone hungry, then you can finish with a good proper British pud, the likes of sticky toffee pudding or a mere trifle. There’s a good cocktail menu and a serious wine list which explores some little known but topnotch vineyards and some which need an expense account budget. Service is charming.