Hawksmoor on College Green in Dublin introduces a range of summer specials, available for lunch in both the bar and restaurant, and also features two new tributes to the latest member of the Hawksmoor family, which open its doors in Chicago on 27th June — a Chicago beef roll and an Atomic Sundae.
The beef roll is a tribute to a Chicago icon, the sandwich-shaped star of HBO’s The Bear. ‘Italian beefs’, as they’re known in Chicago, originally came from Neapolitan immigrants who moved to the city a century ago. When a couple got married, the neighbourhood held a low-cost ‘peanut wedding’, and they needed a celebratory but economical way to feed lots of people. The result was a glorious mound of shaved beef topped with giardiniera (spicy pickled vegetables) in a soft bread roll ready to be dunked in the pan juices. Hawksmoor’s Chicago beef rolls (€15) are made with dry-aged rump and served with dipping gravy and lemon and rosemary fries.
The Atomic Sundae (€8) is also to honour the Hawksmoor Chicago opening, reimagining the 1950s South Side Chicago classic of the Atomic Age in a decadent sundae form. Chicago’s legendary Atomic Cake is a celebration of indulgence which has only been heightened in this sundae version. Combining layers of banana, chocolate, and vanilla cake with roasted banana ice cream, strawberries, custard, whipped cream, fudge sauce, and a roast banana slice, this dessert is an epic and towering delight. Combine the Chicago Beef Roll, Atomic Sundae and a choice between two drinks for €25. Choose between a Mr Beef Martini with Absolut vodka, dry white wine and pickled chilli or a Shirley T with sparkling ginger tea, lemongrass and pomegranate (add vodka to make it a Dirty Shirley).
New summer specials on the lunch menu include another first for Hawksmoor — a pork chop. Showcasing rich and flavourful pork from Peter Hannan’s Himalayan salt chamber in County Antrim, the 21-day salt-aged pork chop is complemented by a tangy vinegar slaw and crispy crackling (€23). There’s also a retro steak brought up to date with modern sophistication — a flat iron steak and an old-school Diane sauce with its splash of fine Cognac, served with beef dripping fries and a steakhouse salad (€22). Also available on both the lunch specials and à la carte menus is a fresh summery dish of baked cod with peas, broad beans, new potatoes and butter sauce (€25), and a spring vegetable salad of asparagus, peas, broad beans and cashew ricotta (€20), light and full of seasonal flavour.
Available for lunch Wednesday through to Saturdays.
