Address: 5a Air Street, London W1J 0AD
Website: Visit restaurant website
Telephone: +44 20 7406 3980
For their fourth opening just off Regent Street, Hawksmoor have teamed up with seafood guru Mitch Tonks. The menu includes fish grilled over charcoal and steamed lobster alongside the steaks that have made the Spitalfields, Seven Dials and Guildhall locations popular.
Latest reviews of Hawksmoor Air Street
Observer Food Monthly, Awards
28 April 2013
Selected as one of Observer Food Monthly’s ’20 Best Restaurants of the Decade’: “Hawksmoor is a truly British steakhouse, which bigs up the best of British beef, cuts it thick and cooks it right…”
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Zoe Williams, The Telegraph
19 February 2013
The meat was good, but not outstanding. I couldn’t picture the happy cow, put it that way. D’s fish was good, but not outstanding, and he couldn’t picture the creature sea-leaping – though, for sure, we could both imagine how big it must have been…
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Andy Hayler, andyhayler.com
27 January 2013
This to me is the big question mark over Hawksmoor: the ingredients are good, the cooking is fine, but how many people will be willing to pay this price for what is basically some nicely grilled food?…
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Richard Vines, Bloomberg
22 January 2013
Mitch Tonks, one of the country’s top two or three seafood chefs, took care of the fish menu and helped source the fish, which arrives each day straight from Brixham market in Devon. There might be better fish in London. I haven’t tasted it. The deep-fried oysters are not to be missed…
Read full review »What the Critics say
Observer Food Monthly, Awards
28 April 2013
Selected as one of Observer Food Monthly’s ’20 Best Restaurants of the Decade’: “Hawksmoor is a truly British steakhouse, which bigs up the best of British beef, cuts it thick and cooks it right…”
Read full review »
Zoe Williams, The Telegraph
19 February 2013
The meat was good, but not outstanding. I couldn’t picture the happy cow, put it that way. D’s fish was good, but not outstanding, and he couldn’t picture the creature sea-leaping – though, for sure, we could both imagine how big it must have been…
Read full review »
Richard Vines, Bloomberg
22 January 2013
Mitch Tonks, one of the country’s top two or three seafood chefs, took care of the fish menu and helped source the fish, which arrives each day straight from Brixham market in Devon. There might be better fish in London. I haven’t tasted it. The deep-fried oysters are not to be missed…
Read full review »
Joe Warwick (Metro), Metro
22 November 2012
The floor has been lowered, the ceiling has been raised and the space cleverly broken up so it no longer feels like an airport lounge. The interior – its now trademark combination of smart green leather upholstery, reclaimed parquet flooring and artfully antiqued trimmings – feels much more art deco, less gentlemen’s club this time around…
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City A.M. Editors, City A.M.
20 November 2012
The bream I ordered offered hugely satisfying thick chunks of moist and tender flesh, but also revealed the potential downside to Hawksmoor’s cooking. The fish is advertised as being cooked with garlic, rosemary and chilli, yet despite chunks of the former two lying on top of the fish, barely any of the three were detectable on one’s taste buds…
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Jay Rayner, The Observer
18 November 2012
We get the “roast shoulder” of turbot. It’s a stonkingly good tranche of fish, roasted on the bone then finished over the grill to give a light char, and clearly comes from a large animal, which is as it should be…
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Guy Dimond, Time Out
5 November 2012
We’ve never had such good turbot: grilled over charcoal and served on the bone, it was succulent and tasted of both the sea and flame. Brixham crab on toast was another good choice, although the carefully pared flesh was all clinically white; some people prefer the tastier brown meat…
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What the Bloggers say
Andy Hayler, andyhayler.com
27 January 2013
This to me is the big question mark over Hawksmoor: the ingredients are good, the cooking is fine, but how many people will be willing to pay this price for what is basically some nicely grilled food?…
Read full review »
Hugh Wright, TwelvePointFivePercent
31 December 2012
Service was good if at times a little disjointed, but it jarred that in these grand surroundings the clothing worn by the staff was mostly the type of jeans-and-check-shirt type combo that even local boozers would consider too casual…
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The Picky Glutton, pickyglutton.com
28 October 2012
The monkfish had been grilled over charcoal and was both firm and moist with a herby flavour to it that I couldn’t quite identify. It’s simple but delicious…
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