Hats off to the production people getting a in depth of this sort of thing but an even bigger hats off to the chefs and people at the restaurant, you can tell everyone loves doing what they’re doing and staff people are like family. that’s dope
I am a beef farmer in Alberta. We produce grass finished beef. We spend our whole year producing this level of beef, we never actually get to witness this greatness taking place. The animals we respected and raised for a year and a half, it does my heart good to see them used to this high standard.
I live around the corner from Hawksmoor in New York and have been over a dozen times. It’s hands down my favorite restaurant in the city and offers the full package - incredible bar & cocktail menu, world class beef, fantastic side dish options, great deserts and an nice ambience. Couldn’t give them a higher level of praise, cheers to a great establishment.
This man is a zen master, and this is the best advertisement for a restaurant I have ever seen. Great storytelling. I hope you continue in this direction
I read the New York Times review of this restaurant where they mention the serving of slabs of meat "that you could conceivably eat by yourself if you could take the next day off to lie very quietly on the couch like a python." That made me want to visit this establishment for sure.
Been to the various Hawksmoor's restaurants in London. I can recommend all however know what you want; how you want it cooked and always have the bone marrow.
So true. I left the industry in 2021 to work in insurance.. I feel now as if I made a mistake. Being around close knit teams really does something for your overall well being.
I’m from the Scottish highlands and I own a Croft with shorthorn beef cattle. A croft is a small highland patch of land that we can breed cattle or sheep or grow native products on. It’s tightly regulated. We have 30 cows and a bull. Our cows are fed sileage from our own land in the winter and the pregnant mums are supplemented with feed. All summer they’re let loose on the hills behind our village where there’s lots of gorgeous grass and fresh water. When it’s calving time it’s hard work - my husband has a full time job as a paramedic and here they work a full week shift from 9am on a Wednesday until 9am the next Wednesday - 24/7. So, there’s times when he’s absolutely exhausted but still loves the crofting. We name all of our cows and they’re like big dogs that respond to their name and will come up and batter your butt until you give them a scratch on their butt at the base of their tail or on the inside of the top of their leg….they love it. For the work that goes into rearing them, the crofters make little money. We have to transport fertiliser, grass seed, cattle feed, equipment for repairs and then there’s government fees and vet fees. It’s insane. The cows are sold on the other side of the highlands in Dingwall and we have to find transport there and then there’s market fees. So, we don’t make a profit at all and it’s basically a love of continuing a highland tradition and love for our gorgeous ladies and the calves they produce. To see a restaurant take so much care in the way they use the whole product and appreciate the way cows are fed and where they come from is something I take comfort from. Too many people don’t seem to understand where their food comes from and how it’s produced. Over here we’ve been shown the effects of American cattle being feed hormones and other stuff to make them bigger and get more beef out of a cow. It’s horrible - those hormones end up being eaten by people and it’s not right. If more restaurants and chefs made an effort to research their meat and sources and made the best of the whole carcass like these guys, then it’s only going to be a good thing.
I just loved how he tries to improve the quality as a whole team, not single-handedly. I have seen so many videos of Chefs where they alone check the foods, judge them and mark them according to their own tastes. But here, he lets his whole team to judge and improve their own pallets of taste. That's really wonderful. It shows how much he is dedicated for his team and restaurant. Good job, mate.
eating animals is a poor choice for those that have the option to avoid it - and eating them causes cancer. check w.h.o - international agency for research on cancers website. processed (salted smoked etc) animal meat = "definite cause of cancer" - red meat - "probable cause of cancer" white meat " possible cause of cancer" this is the classifications
@@ippothedestroyer1 but still - eating animals is a weak behavior and eating them causes cancer. check w.h.o - international agency for research on cancers website. processed (salted smoked etc) animal meat = "definite cause of cancer" - red meat - "probable cause of cancer" white meat " possible cause of cancer" this is the classifications your comment doesnt not adress what i typed you are just trying to argue because it upsets you.
My favorite part was the head chef making sure his entire senior cooking staff is tasting the beef with him. They get to taste the differences in cuts and give their opinions. That’s awesome stuff coming from the leader of the restaurant
People usually doesn't think about the intricacies of every dish that they eat and it's really amazing to see in this video how it took all day to prepare the menus
It’s true! Coming from a chef, people don’t know how long dishes take. Especially from passionate people, some dishes take days to weeks from marinading to dry aging, fermenting, pickling, curing.
I hope people can understand why the pricing is so much and not just comparing the portions on their plate. Lots of eaters in the US don't recognize the labor behind the scenes.
7:30 this is definitely one of my favorite things to see as an employee in the restaurant biz.. an owner giving the reigns to the ones who run the stations and doesn't micro manage.. I love Ramsey and his style and I know a lot of it was made for TV drama and he's tough as nails but a great man all in all but I also adore the owners like this who trust their employees and doesn't micro manage their every move
I had my birthday dinner there last night, and it was a great experience. The steak was excellent (I had a 20oz bone-in rib chop), as was the atmosphere and service. One thing they should have touched on in the video more was the cocktail menu, which could rival many full cocktail bars. The only slight criticism is that for the sides and dessert, was the portions were very small for the price, but all delicious. If you order that Grand Rocher, make sure you get your own, it's so good you will NOT want to share it. 9/10, would absolutely go again!
I absolutely love how he makes sure everyone on his team is involved in all major decisions and makes sure that his staff knows they’re prized there. This man is what you absolutely call a damn good leader and damn good person to work for!
Man. The attention to detail is off the charts. I've worked in kitchens now for nearly 15 years and I've never seen or been a part of a steak testing. And then the triple cooked chips, AMAZING. Bravo. 👏👏
@@JasonBlack66 kitchens: from fast food when I was 15 to fine dining in my late 20s and early 30s,cruise ships, hotels, greasy spoons... now into my 40s I advise new business owners by setting up food and drink menus by working with them on what they want. I said "kitchens" because I didn't want to type all this, but here we are. 🤷♂️😏
if we want to discuss details - i see a slice of a gmo grain fed farmed animal corpse, and "triple cooked chips" (what) made from gmo potatos disgusting + toxic nonsense
I have admired this video for years. I recently had the opportunity to enjoy your restaurant in Manhattan. Everything we had was flawless, including the atmosphere and service.
This is true dedication. Imagine managing 70 people, constantly monitoring and sourcing the best ingredients possible for 15 hours a day AND having a family.
thsi is a pathetic and toxic business. animal are not suitable as "ingredients" for human meals red meat is accepted to cause cancer by cancer research groups such as international agency for research on cancer, red meat is a group 1 carcinogen - when you sell animal products, you sell toxicity. providing animal prodyucts to a community - damages the comminuties heath - and hurts animals too.
@@netcomsaux I almost became a vegetarian after reading your comment, but all the spelling errors made it so I'm going to keep eating poultry and pork.
@@civil_villain sure - yuo will keep eating cancer causing abused animals, lik the pathetic character you are. nothing to see here, bottom line - you are unhealthy and creepy.
As a Brit in Oz I am absolutely gobsmacked by your daring concept to beat the Yanks at their own game but your incredible efficiency, choice of the best cuts, and expertise won't be beaten when you can offer YORKSHIRE PUDDINGS AND GRAVY! No one else can beat THAT!
Such a wonderful team leader, choosing the right people and giving them comfortable space to work and apply their own mind trusting their abilities! Need more of him in all walks of life!
The standard of quality and the team they have together is really amazing. I love seeing a well run restaurant on all levels. Clients must love that place.
Mindblowing works and preparation that goes behind the scene of the service of the retaurant. Hats off to the team. Can’t imagine doing it on a daily basis.
What an incredible Chef. He has his team so dialed in and engaged. I have no doubt things can get heated and hectic at peak service time, but what a pro he is. The food looks delicious. Well done Chef.
I can't remember watching a food video, and saying "Wow" every couple minutes. I love everything about this restaurant...from the people to the food and to the atmosphere. I checked out their website, menu and prices after I watched this. Very reasonable, given all the quality that you get! Fantastic!!
Dipping the meat balls in chocolate, then adding nuts to those ballsacks, and finally gilding them in gold leaf. I bet you would enjoy those in your mouth.
Any time I think about how fun it would be to open a restaurant, I see something like this. It is so much work, I don't think I could maintain the dedication to it.
I LOVE A BOSS that doesn't mind getting in on the action, instead of being a big mouth that bosses people around! Plus I love his compliments to the staff! Team work at its finest!!
I was a regular at the original Hawksmoor in Spitalfields, London...around 2010 I'd say...I'm amazed how far they have come but not surprised. Great place and fantastic wines.
What did Paddy call the "bone in strip" that head chef said was his favorite? Also Paddy said favorite "of the three" was bone in strip But does that mean he Other of the Three likes better? I'm surprised ribeyes were never mentioned
I just checked the menu an honestly for the amount of food they give the price is spot on. Nothing crazy at all definitely affordable for a celebration or special occasion dinner. Will definitely be checking this out
@@TraumaER i copied an pasted the entire menu OYSTERS (3) Natural12 Island Creek, MA Dressed14 scotch bonnet mignonette Bone marrow14 charcoal-roasted STARTERS Steelhead crudo20 citrus, ginger, chili Charcoal-roasted scallops26 white port & garlic Half Maine lobster30 garlic butter Steak tartare18 dry-aged rump, pickled shiitakes Old Spot pork belly22 vinegar slaw Elysian Fields lamb T-bones26 pickled onions & mint Roasted Bone marrow16 slow cooked onions Potted Beef & Bacon16 Yorkshires & onion gravy Bitter leaf salad16 Bluebird cheese, pecans, anchovy dressing Ash-baked beets18 pickled fennel, horseradish, hazelnuts Caesar salad16 Cantabrian anchovies CHARCOAL - GRILLED STEAKS All natural, pasture-reared beef, dry-aged and grilled over real charcoal. Rib-eye (14 oz)65 Filet (10 oz)55 Strip (14 oz)50 Rump (12 oz)28 Bone-in-rib chop4 per oz Porterhouse4.50 per oz T-bone4 per oz Chateaubriand5 per oz EXTRAS Roasted bone marrow15 Vermont smoked bacon10 Two fried eggs8 SAUCES Béarnaise, Peppercorn, Bone marrow gravy5 Anchovy hollandaise, Bluebird hollandaise6 MAINS East coast halibut40 porcini & bone marrow sauce Maine lobster60 roasted over charcoal Veal chop55 fried oysters, tartare sauce Cast-iron filet steak28 bone marrow skirlie Roasted heritage chicken35 traditional English trimmings Roasted celeriac & Maine farro22 mushrooms & Parmesan SIDES Triple cooked chips8 Beef fat fries8 Mash & gravy10 Butterball potatoes10 Macaroni & cheese10 Creamed spinach10 Spinach, lemon, garlic10 Brussels, bacon & chestnuts10 Atlas carrots, cider & mustard10 Boston lettuce & herb salad10 Caesar Salad10 Sourdough & cultured butter5 Please note this is a sample menu and subject to change.
@@ronburgundysmustache6717 thanks! It’s higher than most places but not something way out of the range. It would be interesting if this place is still around a few years from now. A lot of overhead and relies a lot on hiring the right people. I mean how many years can that French fry maker really like doing his job daily before he just quits lol?
@@ronburgundysmustache6717 Id probably get the filet with 1 side and a water and spend $80 for myself. I guess a good place for an anniversary date or something. Definitely not taking first dates here haha!
What a story of commitment to perfection! To consistently do this day in-day out, night in-night out, week after week, month after month, year after year...very impressive, I must say!
The true amount of coordination, production and attention to detail in this environment is remarkable -- and to do it this well EVERY single day is fantastic. What a well oiled machine of perfection. Loved this view! Thanks
You know, every time this guy starts to come off as slightly pretentious, he counters it by being totally down to earth and humble. Seems like a cool dude
If you are wealthy, fine dining is a cheap pleasure in their economy of scale. This is a restaurant I would enjoy. Thank you eater for showcasing another wonderful culinary experience.
@@knackerbags5994 your absolutely right. It's economy of scale. If you make $200 an hour this is affordable. It's 2 hours of work. If you make $20 an hour it's 10 hours of work. It's all where you are in the food chain. It's obvious everyone is welcome. That's very important to me.
Wow Wow Wow. This is incredible and the amount of effort that goes into this. I am especially amazed how they get that beautiful crust on steaks with a grill!! Truly Spectacular!!!!!
This guy is absolutely epic. Well informed and knows his business. Even more important is that he is people oriented and promotes a great leadership role. My hat is off to you sir and your fine dining establishment.
People don’t realize how much background work goes into this and the teamwork to pull it off to make it success I’ve seen at a diner, a 55-year-old man screaming at a 16-year-old girl about his pancakes at Perkins tip waitress. My family has been in the service industry, give a type of the cap every now and then bust out another 20 bucks if service is phenomenal, and the food was phenomenal
I started my culinary career in a steakhouse. Learned a lot there and it served me well over the decades. Good food and the place to learn the skills to get ahead!
Great video. Absolutely love Hawksmoor here in UK. And it seems like the superb dining experience translates very well across the pond. Well done, guys!
There's just something about the restaurant business that makes it such an enjoyable place to work. You "go to battle" against the dinner rush of people together day in and day out and have each other's backs through it all. This looks like a great team of people, which leads to great food and a great experience. Thanks for sharing
"The original flavor of a McDonald's fry" - Ah, I see you've finally found the Holy Grail. Haha, it is kinda funny to hear the head of a fine dining steakhouse say that sentence with pride. Awesome
A lof of chefs and cooks are the same. We can enjoy foie gras, truffles, sea urchin, and A5 Wagyu beef. We also love greasy burgers, chicken wings, fast food, etc. We just like food and we don't think we are too good for casual eats. We love it all!
Loved the fact that there is no swearing, bawling and hissy fits in the kitchen. They appear to be very professional. The way real kitchens are run, not the Ramsey types we see on tv shows.
Gotta respect his leadership style! As someone who’s been in management for 20 years I definitely always checked in with all my fellow employees set up the mood for the team listen and care.
Eater understood that restaurant content should be about the dishes and the people in charge of making or serving them. No hosts are necessary. Please don't ever change that.
13:20 This potted beef must be a whole lot more than just "sustainable"; it has to be delicious too. What an admirable way to treat meat. And the end result is amazing food. I loved that the butcher said he liked the porterhouse the least, in England, meat connoisseurs refer to porterhouse as -" 1970s sarurday night out steak".
The attention to detail is absolutely a lovely thing. As a retired chef this makes me miss the profession and it gives me passion for the trade. It makes me want my own restaurant. Oh and I will be flying to New York just to eat there. Cheers
Love the environment that they created for the team they made a happy place to go to work everyday. Very organized and very professional. Don’t mind spend $$$$ for the place like this.
Nice to see them give rump it's due, it's popular here in New Zealand, and British chefs rate it, but it seems unknown in America. It's not as tender as the more popular American cuts, but has such incredible flavour.
Phenomenal video allowing us viewers a rare look at the demands and rigors of working at such a high level day in and day out. Sincere respect to the kitchen staff.
What a tight, massive and well ran operation this is: No room for error, top end quality, whole team truly dedicated.. They know what they are doing and I would not be surprised if they were awarded a star.
I love how they care about sustainability and using the whole cow. And the focus on grass fed beef as opposed to corn fed. It’s great that they put this much attention to detail on the sides, pastry, etc. Have to eat here.
@@roodood It's a start. I personally believe that we need to start showing respect to the animals we eat and using the entire carcass rather than just a portion of it, is a good start. Then moving to grass fed rather than corn fed implies (in the UK anyway) a more free range approach to farming. Shipping charcoal from another country is not idea, I agree, but right now, it is the lesser of two evils so I can live with it.
You guys are easily fooled. They're just repurposing meat to lower their cost, not like throwing it away is hurting 'muh enviyermintz'. And grass-fed beef is usually cheaper than grainfed beef. I grew up on a black Angus cattle ranch raising grass-fed beef. If you have the acreage like we do, great! If not, grain-feeding is just as environment friendly and actually tastes better to most people. I personally prefer grass-fed and grain-finished. Don't be so easily enchanted by mental gymnastics.
@@WeHaveNoTalentSorry yep! I much prefer the taste of grain-fed steaks to grass-fed. I buy mine from WildFork and tried both types of ribeyes side by side, cooked identically. Me and my family prefer grain fed.
@@roodood There is a more sustainable way, mining it here. But we have too many anti-progress treehugging bureaucrats throwing red tape at anything that produces energy and those Ecuadorean miners probably make 60 bucks a month so it's way cheaper.
@@WeHaveNoTalentSorry "There is a more sustainable way, mining it here" Mining what ? Charcoal ? Charcoal isn't mined like coal, it is produced by heating wood, so no, you can't mine it, you have to chop down trees and then produce charcoal from the wood. Granted you could chop down trees in the USA and produce the charcoal there, if someone was inclined to do it and could produce the same quality product that Hawksmoor require.
The passion this guy infact the team shows and give to this establishment is unrivalled !!!!!Wow truly inspirational plus my mouth is actually watering this place is special just like the food!!!All the very best from Scotland 👍🏻🏴👍🏻🏴👍🏻🏴
Impressive it may be, but they have 70 employees to 220 customers. They're either paying their employees almost nothing or charging their customers an absolutely massive amount of money or both
@@austinkutz3759 I peeked at their menu. it's expensive, but not out of line. Anyone who goes to Morton's or Ruth's Chris regularly could manage it. Honestly I'm surprised it isn't more expensive and it went on my short list to visit.
@@austinkutz3759 this is a good point. They're probably doing 40-60k/night in sales, but 10-15k in salaries, and product cost eats into the rest along with overhead. Rent alone in that location must be wild. This is a major endeavor anf looks great.
That was fantastic, they tested their beef thoroughly, from start to finish, quality of the beef, picked by their own chef's, history from where it came from, taste test on everything before they serve it up. Man, that's one quality steak house.
I used to love going out and trying new steak houses. I have done so from NY to CA and in FL where we live. I found a few great ones with one that closed and it was always packed? Over the past 15 years or so I find that I prefer to buy my own cuts of meat and grill them myself. That was they are always done exactly as I like. If I ever get back to NYC I would for sure try their steakhouse. Shalom
Did eat at a steakhouse in London, it is to this day, the best evening I've had foodwise in my life, that says alot cause I usually visit places just for the food. The taste is just something extra :)
Properly raised meat. As he said in the video, the US is pretty horrid with its agriculture (he didnt use such harsh words). US ingredients are really terrible and top chefs have to go well out of their way to find the few great providers.
Thank you for the exceptional care and passion in your work. You truly love what you are doing and it shows and with each person under your employment. Passion is paramount to achieve these end results. And having a well stocked reservation book is good for the local economy. Well done!
The British chef is so charismatic. Love that they have everyone taste test so they can develop their skills too
Love the inclusivity of the whole place. It takes a highly motivated team to run a kitchen well. these guys are on top of their game!
The upper staff not everyone
@@ObesePuppies really!
Yes! He needs to do a series on butchering or something, I'd watch it in a heartbeat.
That's just common practice in high end kitchens. Everyone tastes everything across their whole station at multiple points in the day
Hats off to the production people getting a in depth of this sort of thing but an even bigger hats off to the chefs and people at the restaurant, you can tell everyone loves doing what they’re doing and staff people are like family. that’s dope
well if u ask 300$ for a menu u must act like it
this is what i call a perfect restaurant to work into! the owner is ok and the staff too!
Ò I 0p
Indeed Fam.very well said.as a Chef when you have a crew or Family as u so rightly put it.And they all enjoy what they do.Its like Poetry in motion.
@@stefanManiak262011 Have you been there Bro?? I would love to have that experience.
I am a beef farmer in Alberta. We produce grass finished beef. We spend our whole year producing this level of beef, we never actually get to witness this greatness taking place. The animals we respected and raised for a year and a half, it does my heart good to see them used to this high standard.
You better bet it’s Berta beef!
@@waltonsmith4279 S and P thats for me.
Proud of our Alberta beef. I get friends from Ontario, BC and Quebec visit and they are always blown away by the quality of steak that Alberta has.
@@waltonsmith4279 I knew I was going to see a Letterkeny reference, thanks for making me laugh.
But the cows are grain fed for the first half of their life?
I live around the corner from Hawksmoor in New York and have been over a dozen times. It’s hands down my favorite restaurant in the city and offers the full package - incredible bar & cocktail menu, world class beef, fantastic side dish options, great deserts and an nice ambience.
Couldn’t give them a higher level of praise, cheers to a great establishment.
How do you think the server's do monetarily there?
This man is a zen master, and this is the best advertisement for a restaurant I have ever seen.
Great storytelling.
I hope you continue in this direction
I read the New York Times review of this restaurant where they mention the serving of slabs of meat "that you could conceivably eat by yourself if you could take the next day off to lie very quietly on the couch like a python." That made me want to visit this establishment for sure.
Been to the various Hawksmoor's restaurants in London. I can recommend all however know what you want; how you want it cooked and always have the bone marrow.
Yeah, they know how to market it to americans, for sure.
@@Khazandar U-S-A! U-S-A!
red meat is a classed as a probable carcinogen according to the international agency for research on cancer.
@@netcomsaux And masculinity is a pathology according to the American Psychiatric Association.
Nothing is better than the camaraderie of a kitchen and working with fellow cooks/chef's.
So true. I left the industry in 2021 to work in insurance.. I feel now as if I made a mistake. Being around close knit teams really does something for your overall well being.
I’m from the Scottish highlands and I own a Croft with shorthorn beef cattle. A croft is a small highland patch of land that we can breed cattle or sheep or grow native products on. It’s tightly regulated. We have 30 cows and a bull. Our cows are fed sileage from our own land in the winter and the pregnant mums are supplemented with feed. All summer they’re let loose on the hills behind our village where there’s lots of gorgeous grass and fresh water. When it’s calving time it’s hard work - my husband has a full time job as a paramedic and here they work a full week shift from 9am on a Wednesday until 9am the next Wednesday - 24/7. So, there’s times when he’s absolutely exhausted but still loves the crofting. We name all of our cows and they’re like big dogs that respond to their name and will come up and batter your butt until you give them a scratch on their butt at the base of their tail or on the inside of the top of their leg….they love it. For the work that goes into rearing them, the crofters make little money. We have to transport fertiliser, grass seed, cattle feed, equipment for repairs and then there’s government fees and vet fees. It’s insane. The cows are sold on the other side of the highlands in Dingwall and we have to find transport there and then there’s market fees. So, we don’t make a profit at all and it’s basically a love of continuing a highland tradition and love for our gorgeous ladies and the calves they produce. To see a restaurant take so much care in the way they use the whole product and appreciate the way cows are fed and where they come from is something I take comfort from. Too many people don’t seem to understand where their food comes from and how it’s produced. Over here we’ve been shown the effects of American cattle being feed hormones and other stuff to make them bigger and get more beef out of a cow. It’s horrible - those hormones end up being eaten by people and it’s not right. If more restaurants and chefs made an effort to research their meat and sources and made the best of the whole carcass like these guys, then it’s only going to be a good thing.
Amazing! 🫡
Totally. Thank you lady for your pround work
This channel really gives us an in-depth and comprehensive rundown of how restaurants function, love it!!!!
And it's still only the tip of the iceberg. But yeah Easter is great.
Running a restaurant is Effin hard work.
These guys are phenomenal.
You don't love it. You told me last week that you hate it.
@@brucelee5576 vb
Outstanding content!
I just loved how he tries to improve the quality as a whole team, not single-handedly. I have seen so many videos of Chefs where they alone check the foods, judge them and mark them according to their own tastes. But here, he lets his whole team to judge and improve their own pallets of taste. That's really wonderful. It shows how much he is dedicated for his team and restaurant. Good job, mate.
it's good leadership, a kitchens only as good as it's weakest link so you need everyone working together
@@ZannNewman Absolutely.
eating animals is a poor choice for those that have the option to avoid it -
and eating them causes cancer.
check w.h.o - international agency for research on cancers website.
processed (salted smoked etc) animal meat = "definite cause of cancer" -
red meat - "probable cause of cancer"
white meat " possible cause of cancer"
this is the classifications
@@netcomsaux man has been eating meat for 1,000s of years.
@@ippothedestroyer1 but still - eating animals is a weak behavior
and eating them causes cancer.
check w.h.o - international agency for research on cancers website.
processed (salted smoked etc) animal meat = "definite cause of cancer" -
red meat - "probable cause of cancer"
white meat " possible cause of cancer"
this is the classifications
your comment doesnt not adress what i typed you are just trying to argue because it upsets you.
My favorite part was the head chef making sure his entire senior cooking staff is tasting the beef with him. They get to taste the differences in cuts and give their opinions. That’s awesome stuff coming from the leader of the restaurant
Having finally eaten there, I can say that it was one of the best dining experiences of my life
People usually doesn't think about the intricacies of every dish that they eat and it's really amazing to see in this video how it took all day to prepare the menus
It’s true! Coming from a chef, people don’t know how long dishes take. Especially from passionate people, some dishes take days to weeks from marinading to dry aging, fermenting, pickling, curing.
For the places that care and try, yes.
I hope people can understand why the pricing is so much and not just comparing the portions on their plate. Lots of eaters in the US don't recognize the labor behind the scenes.
Also, Grammar is important... "don't" and not "doesn't".... 🙄🙄🙄
@@QueenLogic87 🙄🙄 "Grammar" not "Grammer"
wow! The drive and Vibe of the Kitchen is so energizing! Motivation & Passion combined is just pure MAGIC 🙌
7:30 this is definitely one of my favorite things to see as an employee in the restaurant biz.. an owner giving the reigns to the ones who run the stations and doesn't micro manage.. I love Ramsey and his style and I know a lot of it was made for TV drama and he's tough as nails but a great man all in all but I also adore the owners like this who trust their employees and doesn't micro manage their every move
Gordon Ramsay has restaurants all over the world. There's no way he doesn't trust dozens of chefs on their own
I had my birthday dinner there last night, and it was a great experience. The steak was excellent (I had a 20oz bone-in rib chop), as was the atmosphere and service. One thing they should have touched on in the video more was the cocktail menu, which could rival many full cocktail bars. The only slight criticism is that for the sides and dessert, was the portions were very small for the price, but all delicious. If you order that Grand Rocher, make sure you get your own, it's so good you will NOT want to share it. 9/10, would absolutely go again!
As soon as a channel called “drinker” is created they’ll get to the cocktails.
Good god! how could you eat a desert after that wonderful steak??. B UK
How much was your bill for those items?
@@richmusick4881 according to their website a rib-eye is $65….
I thought the food was mediocre for the price, when I went to the Edinburgh Hawksmoore.
I absolutely love how he makes sure everyone on his team is involved in all major decisions and makes sure that his staff knows they’re prized there. This man is what you absolutely call a damn good leader and damn good person to work for!
@@cattnipp you’re 3 months too late cup cake. Move on.
@@cattnipp touché
He don’t even work there anymore haha. Loser quit after 2 years
@@wunglu176 who hurt you? Was it him? Did he not reply back to your DMs?
Don't be fooled by that this show for the Camera
Man. The attention to detail is off the charts. I've worked in kitchens now for nearly 15 years and I've never seen or been a part of a steak testing. And then the triple cooked chips, AMAZING. Bravo. 👏👏
The only ones who tasted the steak were his chefs I didn’t see the prep cooks there
"Kitchens" That's quite a Broad term. No offense. Maybe narrow it down a Tad aye? ;)
@@JasonBlack66 kitchens: from fast food when I was 15 to fine dining in my late 20s and early 30s,cruise ships, hotels, greasy spoons... now into my 40s I advise new business owners by setting up food and drink menus by working with them on what they want. I said "kitchens" because I didn't want to type all this, but here we are. 🤷♂️😏
if we want to discuss details - i see a slice of a gmo grain fed farmed animal corpse, and "triple cooked chips" (what) made from gmo potatos
disgusting + toxic nonsense
@@netcomsaux sad
The song starting at 16:05 is 'As We Go' by Raphael Aucler and Victor Belin, for those curious.
I have admired this video for years. I recently had the opportunity to enjoy your restaurant in Manhattan. Everything we had was flawless, including the atmosphere and service.
This is true dedication. Imagine managing 70 people, constantly monitoring and sourcing the best ingredients possible for 15 hours a day AND having a family.
Seems like he has good stuff, that also enjoy their work. Can be fun that way =)
If you're 15 hours a day away from home, you don't have a family, you have roomates
thsi is a pathetic and toxic business.
animal are not suitable as "ingredients" for human meals
red meat is accepted to cause cancer by cancer research groups such as international agency for research on cancer,
red meat is a group 1 carcinogen -
when you sell animal products, you sell toxicity.
providing animal prodyucts to a community - damages the comminuties heath - and hurts animals too.
@@netcomsaux
I almost became a vegetarian after reading your comment, but all the spelling errors made it so I'm going to keep eating poultry and pork.
@@civil_villain sure - yuo will keep eating cancer causing abused animals, lik the pathetic character you are.
nothing to see here, bottom line - you are unhealthy and creepy.
Love the shout out for how good and sustainable UK farming is and those Yorkshire puddings done us proud!
As a Brit in Oz I am absolutely gobsmacked by your daring concept to beat the Yanks at their own game but your incredible efficiency, choice of the best cuts, and expertise won't be beaten when you can offer YORKSHIRE PUDDINGS AND GRAVY! No one else can beat THAT!
Great to see Hawksmoor expand across the Atlantic, a great product and experience. One of my favourites in London.
Paddy literally nailed a perfect medium rare on all those steaks that they tested
There's a reason they call him Paddy!
after cooking so many you can tell when theyre just just by the sear/char
Force is strong with that one.
that is his job..
When you have cooked a million steaks you start to get the hang of it lol.
Such a wonderful team leader, choosing the right people and giving them comfortable space to work and apply their own mind trusting their abilities! Need more of him in all walks of life!
The standard of quality and the team they have together is really amazing. I love seeing a well run restaurant on all levels. Clients must love that place.
Mindblowing works and preparation that goes behind the scene of the service of the retaurant. Hats off to the team. Can’t imagine doing it on a daily basis.
interesting to know if they actually make money for all the hours they put in. how much x hour of work I mean?
What an incredible Chef. He has his team so dialed in and engaged. I have no doubt things can get heated and hectic at peak service time, but what a pro he is. The food looks delicious. Well done Chef.
He seems like a good dude.
I can't remember watching a food video, and saying "Wow" every couple minutes. I love everything about this restaurant...from the people to the food and to the atmosphere.
I checked out their website, menu and prices after I watched this. Very reasonable, given all the quality that you get!
Fantastic!!
Dipping the meat balls in chocolate, then adding nuts to those ballsacks, and finally gilding them in gold leaf. I bet you would enjoy those in your mouth.
I was actually saying "where are the Mexicans?" Every couple minutes.. until they finally came out in the background.. they're the real mvp
What would it take to get you there, so you can enjoy service?
Any time I think about how fun it would be to open a restaurant, I see something like this. It is so much work, I don't think I could maintain the dedication to it.
my favorite thing at Hawkmoor, at least in the UK is the grilled bone marrow, so delicious.
I LOVE A BOSS that doesn't mind getting in on the action, instead of being a big mouth that bosses people around! Plus I love his compliments to the staff! Team work at its finest!!
I was a regular at the original Hawksmoor in Spitalfields, London...around 2010 I'd say...I'm amazed how far they have come but not surprised. Great place and fantastic wines.
My mate got married in Hawksmoor in Spitalfields! Best wedding I've ever been to. He also had part of his stag do there
wow thats such an amazing experience!
@@1815matt I bet it was. They do weddings too, who knew?
What did Paddy call the "bone in strip" that head chef said was his favorite?
Also Paddy said favorite "of the three" was bone in strip
But does that mean he Other of the Three likes better?
I'm surprised ribeyes were never mentioned
@@hfactor6429 He said "strip on the bone" but in the UK we call it a wing rib, ribeyes are cut further forward.
Awesome to watch your team and you manage everything so professionally and I love the charcoal grill! Amazing work!
This is the sort of walker that makes me not to work in the hospitality industry…
do you have vegan/vegetarian dishes too? :)
What an incredible chef and LEADER. His staff would go all out for him.
Total RESPECT to the staff and Chef…so much prep and work; like a performance every night.
I just checked the menu an honestly for the amount of food they give the price is spot on. Nothing crazy at all definitely affordable for a celebration or special occasion dinner. Will definitely be checking this out
How much for a regular steak and baked potato? I’m not paying more than $30.
@@TraumaER there's a bunch if different cuts an sides u have to be more specific
@@TraumaER i copied an pasted the entire menu
OYSTERS (3)
Natural12
Island Creek, MA
Dressed14
scotch bonnet mignonette
Bone marrow14
charcoal-roasted
STARTERS
Steelhead crudo20
citrus, ginger, chili
Charcoal-roasted scallops26
white port & garlic
Half Maine lobster30
garlic butter
Steak tartare18
dry-aged rump, pickled shiitakes
Old Spot pork belly22
vinegar slaw
Elysian Fields lamb T-bones26
pickled onions & mint
Roasted Bone marrow16
slow cooked onions
Potted Beef & Bacon16
Yorkshires & onion gravy
Bitter leaf salad16
Bluebird cheese, pecans, anchovy dressing
Ash-baked beets18
pickled fennel, horseradish, hazelnuts
Caesar salad16
Cantabrian anchovies
CHARCOAL - GRILLED STEAKS
All natural, pasture-reared beef, dry-aged and grilled over real charcoal.
Rib-eye (14 oz)65
Filet (10 oz)55
Strip (14 oz)50
Rump (12 oz)28
Bone-in-rib chop4 per oz
Porterhouse4.50 per oz
T-bone4 per oz
Chateaubriand5 per oz
EXTRAS
Roasted bone marrow15
Vermont smoked bacon10
Two fried eggs8
SAUCES
Béarnaise, Peppercorn, Bone marrow gravy5
Anchovy hollandaise, Bluebird hollandaise6
MAINS
East coast halibut40
porcini & bone marrow sauce
Maine lobster60
roasted over charcoal
Veal chop55
fried oysters, tartare sauce
Cast-iron filet steak28
bone marrow skirlie
Roasted heritage chicken35
traditional English trimmings
Roasted celeriac & Maine farro22
mushrooms & Parmesan
SIDES
Triple cooked chips8
Beef fat fries8
Mash & gravy10
Butterball potatoes10
Macaroni & cheese10
Creamed spinach10
Spinach, lemon, garlic10
Brussels, bacon & chestnuts10
Atlas carrots, cider & mustard10
Boston lettuce & herb salad10
Caesar Salad10
Sourdough & cultured butter5
Please note this is a sample menu and subject to change.
@@ronburgundysmustache6717 thanks! It’s higher than most places but not something way out of the range. It would be interesting if this place is still around a few years from now. A lot of overhead and relies a lot on hiring the right people. I mean how many years can that French fry maker really like doing his job daily before he just quits lol?
@@ronburgundysmustache6717 Id probably get the filet with 1 side and a water and spend $80 for myself. I guess a good place for an anniversary date or something. Definitely not taking first dates here haha!
This is an excellent Chef who gives praise to his team and really understands. He would be lovely to work for.
What a story of commitment to perfection!
To consistently do this day in-day out, night in-night out, week after week, month after month, year after year...very impressive, I must say!
The true amount of coordination, production and attention to detail in this environment is remarkable -- and to do it this well EVERY single day is fantastic. What a well oiled machine of perfection. Loved this view! Thanks
You know, every time this guy starts to come off as slightly pretentious, he counters it by being totally down to earth and humble. Seems like a cool dude
agreed
The "YES CHEF!!!" at the end of service sounds like a "Hai Sensei!" or "Yes Drill Sergeant!".
An absolute, elegant beast of a restaurant!
I love how from day 1 there is just one guy for the fries/chips. Even if you have just one job, you do it so well that it becomes perfect.
If you are wealthy, fine dining is a cheap pleasure in their economy of scale. This is a restaurant I would enjoy. Thank you eater for showcasing another wonderful culinary experience.
are you?
@@vmvm949 no but when you can spend $100 at olive garden or $300 here. Which do you think is a better bang for your $$$.
You don't need to be wealthy
How about saving up for 4 weeks. Put a little a side each week till you have enough
@@knackerbags5994 your absolutely right. It's economy of scale. If you make $200 an hour this is affordable. It's 2 hours of work. If you make $20 an hour it's 10 hours of work. It's all where you are in the food chain. It's obvious everyone is welcome. That's very important to me.
@@thereissomecoolstuff for me, this is a “special occasion” restaurant, not a daily eat. I would LOVE eating here on my birthday
These steaks are premium and Paddy cooked them all perfectly without any fancy gadgets or thermometers. Amazing quality.
That yes chef at the end truly shows the staff commitment to the joint. Awesome team!
Watched this video multiple times and finally learned how to replicate that Steak Tartare recipe at home...absolute heaven!
Brillant Restaurant. Glad to see it’s being so well received in the US. They deserve it. The epitome of what a restaurant should be.
Love seeing how a high-end restaurant kitchen works, was glued to this from start to finish. Everything looked so good. Great workflow they have.
Wow Wow Wow. This is incredible and the amount of effort that goes into this. I am especially amazed how they get that beautiful crust on steaks with a grill!! Truly Spectacular!!!!!
This guy is absolutely epic. Well informed and knows his business. Even more important is that he is people oriented and promotes a great leadership role. My hat is off to you sir and your fine dining establishment.
I've eaten at Hawksmoore before.. It was great. Now I want to go again after watching this. So much respect for what goes on behind the scenes.
The amount of work they put in each day to satisfy their guests is amazing. Much respect!
People don’t realize how much background work goes into this and the teamwork to pull it off to make it success I’ve seen at a diner, a 55-year-old man screaming at a 16-year-old girl about his pancakes at Perkins tip waitress. My family has been in the service industry, give a type of the cap every now and then bust out another 20 bucks if service is phenomenal, and the food was phenomenal
Been to a hawksmoor in London and can say it’s one of the best steaks I’ve had
Great job Chef! I'm a retired Chef here in Hawaii and I miss the camaraderie of a well trained kitchen crew! Aloha from Hawaii 😁🤙🏽
I started my culinary career in a steakhouse. Learned a lot there and it served me well over the decades. Good food and the place to learn the skills to get ahead!
This is amazing, showed you how much work needed to put final product on table. Bravo.
Great video. Absolutely love Hawksmoor here in UK. And it seems like the superb dining experience translates very well across the pond. Well done, guys!
There's just something about the restaurant business that makes it such an enjoyable place to work. You "go to battle" against the dinner rush of people together day in and day out and have each other's backs through it all. This looks like a great team of people, which leads to great food and a great experience. Thanks for sharing
Great breakdown tutorial on the various beef cuts. These guys truly know their stuff; and it shows....
They put roasted beef bone marrow in raw oysters. I think my heart just about exploded with joy.
And I can't stop smiling.
"The original flavor of a McDonald's fry" - Ah, I see you've finally found the Holy Grail.
Haha, it is kinda funny to hear the head of a fine dining steakhouse say that sentence with pride. Awesome
No reason to be snooty about something that objectively tastes good.
@@roblangada4516 In the past mcdonalds fries were deep fried in tallow. That may be the reason
@@Andrea-ef9qm you’re right
A lof of chefs and cooks are the same. We can enjoy foie gras, truffles, sea urchin, and A5 Wagyu beef. We also love greasy burgers, chicken wings, fast food, etc. We just like food and we don't think we are too good for casual eats. We love it all!
the original mcdonalds fry his the mother of all fries, perfection!
This was beautiful. Thank you for this one. He's a master of his craft and it was an honor.
Loved the fact that there is no swearing, bawling and hissy fits in the kitchen. They appear to be very professional. The way real kitchens are run, not the Ramsey types we see on tv shows.
Gotta respect his leadership style! As someone who’s been in management for 20 years I definitely always checked in with all my fellow employees set up the mood for the team listen and care.
The amount of preparation that goes into the service, BEFORE the service even begins, is amazing!
Eater understood that restaurant content should be about the dishes and the people in charge of making or serving them. No hosts are necessary. Please don't ever change that.
That "yes chef" at the end of the night never gets old..i love service
I could watch steakhouse vids endlessly
13:20 This potted beef must be a whole lot more than just "sustainable"; it has to be delicious too. What an admirable way to treat meat. And the end result is amazing food. I loved that the butcher said he liked the porterhouse the least, in England, meat connoisseurs refer to porterhouse as -" 1970s sarurday night out steak".
I've eaten the potted beef, and it is very nice indeed.
I want to try the potted beef urgently !
that was one of the best looking dishes in the video.
new england sucs
@@kermitrooseveltferkelroose9537 What are you talking about "new england?"
The attention to detail is absolutely a lovely thing. As a retired chef this makes me miss the profession and it gives me passion for the trade. It makes me want my own restaurant. Oh and I will be flying to New York just to eat there. Cheers
@Sav mug. Yeah this guy is better than that Salt Bea. Wooooow Capuccinoooo.
You’ve got to watch this video every 6 months. These guys are extraordinary and blow away the standards. God BLESS
Love the environment that they created for the team they made a happy place to go to work everyday. Very organized and very professional. Don’t mind spend $$$$ for the place like this.
Nice to see them give rump it's due, it's popular here in New Zealand, and British chefs rate it, but it seems unknown in America. It's not as tender as the more popular American cuts, but has such incredible flavour.
Phenomenal video allowing us viewers a rare look at the demands and rigors of working at such a high level day in and day out. Sincere respect to the kitchen staff.
That "Yes Chef!" at the end gets me pumped up every time
This is one of the best run kitchens I’ve ever seen. A true concert of perfection
What a tight, massive and well ran operation this is: No room for error, top end quality, whole team truly dedicated.. They know what they are doing and I would not be surprised if they were awarded a star.
I love how they care about sustainability and using the whole cow. And the focus on grass fed beef as opposed to corn fed. It’s great that they put this much attention to detail on the sides, pastry, etc. Have to eat here.
@@roodood It's a start. I personally believe that we need to start showing respect to the animals we eat and using the entire carcass rather than just a portion of it, is a good start. Then moving to grass fed rather than corn fed implies (in the UK anyway) a more free range approach to farming. Shipping charcoal from another country is not idea, I agree, but right now, it is the lesser of two evils so I can live with it.
You guys are easily fooled. They're just repurposing meat to lower their cost, not like throwing it away is hurting 'muh enviyermintz'. And grass-fed beef is usually cheaper than grainfed beef. I grew up on a black Angus cattle ranch raising grass-fed beef. If you have the acreage like we do, great! If not, grain-feeding is just as environment friendly and actually tastes better to most people. I personally prefer grass-fed and grain-finished. Don't be so easily enchanted by mental gymnastics.
@@WeHaveNoTalentSorry yep! I much prefer the taste of grain-fed steaks to grass-fed. I buy mine from WildFork and tried both types of ribeyes side by side, cooked identically. Me and my family prefer grain fed.
@@roodood There is a more sustainable way, mining it here. But we have too many anti-progress treehugging bureaucrats throwing red tape at anything that produces energy and those Ecuadorean miners probably make 60 bucks a month so it's way cheaper.
@@WeHaveNoTalentSorry "There is a more sustainable way, mining it here"
Mining what ? Charcoal ? Charcoal isn't mined like coal, it is produced by heating wood, so no, you can't mine it, you have to chop down trees and then produce charcoal from the wood. Granted you could chop down trees in the USA and produce the charcoal there, if someone was inclined to do it and could produce the same quality product that Hawksmoor require.
I love the passion here from everyone, so inspiring
This is an impressive operation, where the leader and team display an absolute fanaticism about quality. Makes me want to eat there!
This channel is KILLING it with quality content.
Props to the Executive and every one working alongside him, 15 hour days in an often gruelling, thankless environment. Much Respect.
Watching videos like these really makes me appreciate restaurant workers like way more.
Wow! Unbelievable how everyone works so hard, coordinated, and very professional. No slack for this crew! Impressive.
The passion this guy infact the team shows and give to this establishment is unrivalled !!!!!Wow truly inspirational plus my mouth is actually watering this place is special just like the food!!!All the very best from Scotland 👍🏻🏴👍🏻🏴👍🏻🏴
this is an EXTREMELY well made video , the place looks awesome, I would 100% love to go , great job
I'm a chef myself. That "Yes CHEF" at the very end of the video gave me goosebumps
Agreed you can tell when it's a good yes chef as opposed to a bad yes chef one has respect in the tone the other has disdain
@@wildrouge987 Exactly
What a great guy. You can tell everyone respect him there. I just felt goosebumps watching this ep. Now I wanna go there when I land in NY
I've been the executive chef in a steakhouse in NY in a past career... and this is an impressive operation.
Impressive it may be, but they have 70 employees to 220 customers. They're either paying their employees almost nothing or charging their customers an absolutely massive amount of money or both
@@austinkutz3759 I peeked at their menu. it's expensive, but not out of line. Anyone who goes to Morton's or Ruth's Chris regularly could manage it. Honestly I'm surprised it isn't more expensive and it went on my short list to visit.
@@austinkutz3759 this is a good point. They're probably doing 40-60k/night in sales, but 10-15k in salaries, and product cost eats into the rest along with overhead. Rent alone in that location must be wild.
This is a major endeavor anf looks great.
What kind of money does it cost to start something like that
@@jonklein7130 Upwards of $2m
That was fantastic, they tested their beef thoroughly, from start to finish, quality of the beef, picked by their own chef's, history from where it came from, taste test on everything before they serve it up. Man, that's one quality steak house.
I used to love going out and trying new steak houses. I have done so from NY to CA and in FL where we live. I found a few great ones with one that closed and it was always packed? Over the past 15 years or so I find that I prefer to buy my own cuts of meat and grill them myself. That was they are always done exactly as I like. If I ever get back to NYC I would for sure try their steakhouse. Shalom
People don’t realize how much dedication and hard work goes into consistently turning out excellent service and meals in a restaurant.
Really wished we had some better steakhouses where I live, salivating over the food!
@Anna ♪ thanks, didn't know that steakhouse existed
Did eat at a steakhouse in London, it is to this day, the best evening I've had foodwise in my life, that says alot cause I usually visit places just for the food. The taste is just something extra :)
Properly raised meat. As he said in the video, the US is pretty horrid with its agriculture (he didnt use such harsh words). US ingredients are really terrible and top chefs have to go well out of their way to find the few great providers.
which one?
@@markhnein5562 Blacklock is one of my top choices :D
@@Rundakalle Ha. Blacklock is great. Their lamb is beautiful
@@SuWoopSparrow Apparently it took them around seven years to prep for the launch...finding the right suppliers/farmers with the same ethos etc.
Thank you for the exceptional care and passion in your work. You truly love what you are doing and it shows and with each person under your employment. Passion is paramount to achieve these end results. And having a well stocked reservation book is good for the local economy. Well done!
After seeing this , we have booked a trip to NYC and reserved dinner here. Can’t wait
Honestly the beef looks incredible but I would go just for those Yorkshire Puddings they are my absolute favourite and these look incredible.
Grain foods are anti good health