How Chef Matt Bernero Runs an Iconic British Steakhouse in New York City - Clocking In

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  • Опубліковано 27 бер 2024
  • At Hawksmoor in NYC, chefs seamlessly bring U.K. steakhouse culture and traditions to the U.S. The restaurant receives hundreds of steaks per day, cooking each to perfection over live-fire charcoal.
    Credits
    Producer: Pelin Keskin
    Director: Murilo Ferreira
    Camera: Carla Francescutti, Murilo Ferreira
    Editor: Carla Francescutti
    Executive Producer: Stephen Pelletteri
    Development Producer: McGraw Wolfman
    Supervising Producer: Stefania Orrù
    Associate Director of Audience: Terri Ciccone
    ----------------------------------------------------------------------------------------------------------
    For more episodes of 'Clocking In,' click here: trib.al/nehsoLY
    Eater is the go-to resource for food and restaurant obsessives with hundreds of episodes and new series, featuring exclusive access to dining around the world, rich culture, immersive experiences, and authoritative experts. Binge it, watch it, crave it.
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КОМЕНТАРІ • 3,1 тис.

  • @julianhoney4394
    @julianhoney4394 2 роки тому +2884

    The British chef is so charismatic. Love that they have everyone taste test so they can develop their skills too

    • @larryreznik7897
      @larryreznik7897 2 роки тому +69

      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!

    • @ObesePuppies
      @ObesePuppies 2 роки тому +29

      The upper staff not everyone

    • @larryreznik7897
      @larryreznik7897 2 роки тому +1

      @@ObesePuppies really!

    • @jacobjuenger4454
      @jacobjuenger4454 2 роки тому +19

      Yes! He needs to do a series on butchering or something, I'd watch it in a heartbeat.

    • @IsHeHigh
      @IsHeHigh 2 роки тому +16

      That's just common practice in high end kitchens. Everyone tastes everything across their whole station at multiple points in the day

  • @LucendsRanch
    @LucendsRanch Рік тому +1342

    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.

    • @waltonsmith4279
      @waltonsmith4279 Рік тому +35

      You better bet it’s Berta beef!

    • @stuartrobertson5062
      @stuartrobertson5062 Рік тому +14

      @@waltonsmith4279 S and P thats for me.

    • @aks259
      @aks259 Рік тому +18

      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.

    • @MalakianM2S
      @MalakianM2S Рік тому +6

      @@waltonsmith4279 I knew I was going to see a Letterkeny reference, thanks for making me laugh.

    • @evrongrant301
      @evrongrant301 Рік тому +7

      But the cows are grain fed for the first half of their life?

  • @martinschnitzer9183
    @martinschnitzer9183 7 місяців тому +78

    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 amazing ambience.
    Couldn’t give them a higher level of praise, cheers to a great establishment.

  • @drujjwalsethi8281
    @drujjwalsethi8281 Рік тому +82

    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!

  • @per-olamjomark7452
    @per-olamjomark7452 2 роки тому +639

    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.

    • @worstchoresmadesimple6259
      @worstchoresmadesimple6259 2 роки тому +10

      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.

    • @BeardedDanishViking
      @BeardedDanishViking 2 роки тому +2

      Yeah, they know how to market it to americans, for sure.

    • @DFWNites
      @DFWNites 2 роки тому +4

      @@BeardedDanishViking U-S-A! U-S-A!

    • @netcomsaux
      @netcomsaux 2 роки тому +2

      red meat is a classed as a probable carcinogen according to the international agency for research on cancer.

    • @Mr___X
      @Mr___X 2 роки тому +4

      @@netcomsaux And masculinity is a pathology according to the American Psychiatric Association.

  • @archertor5319
    @archertor5319 2 роки тому +1590

    This channel really gives us an in-depth and comprehensive rundown of how restaurants function, love it!!!!

    • @brucelee5576
      @brucelee5576 2 роки тому +9

      And it's still only the tip of the iceberg. But yeah Easter is great.

    • @tinacampbell1302
      @tinacampbell1302 2 роки тому +12

      Running a restaurant is Effin hard work.
      These guys are phenomenal.

    • @sstills951
      @sstills951 2 роки тому +1

      You don't love it. You told me last week that you hate it.

    • @kristopherwhite2698
      @kristopherwhite2698 2 роки тому

      @@brucelee5576 vb

    • @juanbabauta7569
      @juanbabauta7569 2 роки тому +1

      Outstanding content!

  • @Highland_Moo
    @Highland_Moo Рік тому +25

    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.

    • @__-of3bt
      @__-of3bt 4 місяці тому

      Amazing! 🫡

    • @kgan4733
      @kgan4733 Місяць тому

      Totally. Thank you lady for your pround work

  • @maxwellross6734
    @maxwellross6734 Рік тому +755

    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!

    • @user-kj8di3qf4z
      @user-kj8di3qf4z Рік тому +40

      As soon as a channel called “drinker” is created they’ll get to the cocktails.

    • @briangibson6527
      @briangibson6527 Рік тому +7

      Good god! how could you eat a desert after that wonderful steak??. B UK

    • @richmusick4881
      @richmusick4881 Рік тому +3

      How much was your bill for those items?

    • @MrStamperh
      @MrStamperh Рік тому +12

      @@richmusick4881 according to their website a rib-eye is $65….

    • @chaoticmuch9555
      @chaoticmuch9555 Рік тому +3

      I thought the food was mediocre for the price, when I went to the Edinburgh Hawksmoore.

  • @Ohidk91
    @Ohidk91 2 роки тому +551

    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

    • @michaelmich00
      @michaelmich00 2 роки тому +1

      well if u ask 300$ for a menu u must act like it

    • @stefanManiak262011
      @stefanManiak262011 2 роки тому +1

      this is what i call a perfect restaurant to work into! the owner is ok and the staff too!

    • @juanitajewett9706
      @juanitajewett9706 2 роки тому

      Ò I 0p

    • @transitionwithtrini1928
      @transitionwithtrini1928 2 роки тому +1

      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.

    • @transitionwithtrini1928
      @transitionwithtrini1928 2 роки тому

      @@stefanManiak262011 Have you been there Bro?? I would love to have that experience.

  • @thecircleprojectibiza5037
    @thecircleprojectibiza5037 2 роки тому +494

    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

  • @kfcbandit4713
    @kfcbandit4713 Рік тому +37

    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

  • @markchristopher4165
    @markchristopher4165 11 місяців тому +48

    Having finally eaten there, I can say that it was one of the best dining experiences of my life

  • @usamaepekonis
    @usamaepekonis 2 роки тому +712

    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

    • @kameronsun
      @kameronsun 2 роки тому +8

      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.

    • @KraptainKrunCh
      @KraptainKrunCh 2 роки тому +3

      For the places that care and try, yes.

    • @kenS87
      @kenS87 2 роки тому +2

      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.

    • @QueenLogic87
      @QueenLogic87 2 роки тому +1

      Also, Grammar is important... "don't" and not "doesn't".... 🙄🙄🙄

    • @therealbigfloppa5512
      @therealbigfloppa5512 2 роки тому +3

      @@QueenLogic87 🙄🙄 "Grammar" not "Grammer"

  • @maverickd6214
    @maverickd6214 2 роки тому +2794

    Paddy literally nailed a perfect medium rare on all those steaks that they tested

    • @skrimper
      @skrimper 2 роки тому +154

      There's a reason they call him Paddy!

    • @jpeezy3m6
      @jpeezy3m6 2 роки тому +133

      after cooking so many you can tell when theyre just just by the sear/char

    • @surenmoodley7744
      @surenmoodley7744 2 роки тому +71

      Force is strong with that one.

    • @TheSimonpearse
      @TheSimonpearse 2 роки тому +39

      that is his job..

    • @jay71512
      @jay71512 2 роки тому +147

      When you have cooked a million steaks you start to get the hang of it lol.

  • @brianpeterson8667
    @brianpeterson8667 Рік тому +10

    Nothing is better than the camaraderie of a kitchen and working with fellow cooks/chef's.

    • @bored7743
      @bored7743 21 день тому

      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.

  • @meeshafike7085
    @meeshafike7085 Рік тому +16

    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

    • @gregoryboatswain1605
      @gregoryboatswain1605 Рік тому +1

      Gordon Ramsay has restaurants all over the world. There's no way he doesn't trust dozens of chefs on their own

  • @jahidulislammamun5430
    @jahidulislammamun5430 2 роки тому +410

    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.

    • @ZannNewman
      @ZannNewman 2 роки тому +12

      it's good leadership, a kitchens only as good as it's weakest link so you need everyone working together

    • @jahidulislammamun5430
      @jahidulislammamun5430 2 роки тому +5

      @@ZannNewman Absolutely.

    • @netcomsaux
      @netcomsaux 2 роки тому

      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
      @ippothedestroyer1 2 роки тому

      @@netcomsaux man has been eating meat for 1,000s of years.

    • @netcomsaux
      @netcomsaux 2 роки тому

      @@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.

  • @kuchenfee
    @kuchenfee 2 роки тому +322

    wow! The drive and Vibe of the Kitchen is so energizing! Motivation & Passion combined is just pure MAGIC 🙌

  • @michaeldominici610
    @michaeldominici610 6 місяців тому +8

    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.

  • @Zeus-Erebus
    @Zeus-Erebus Рік тому +142

    Awesome to watch your team and you manage everything so professionally and I love the charcoal grill! Amazing work!

    • @danielblenkarne544
      @danielblenkarne544 Рік тому

      This is the sort of walker that makes me not to work in the hospitality industry…

    • @somerandomchannel382
      @somerandomchannel382 Рік тому

      do you have vegan/vegetarian dishes too? :)

  • @pulse-tv2644
    @pulse-tv2644 2 роки тому +415

    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!

    • @pulse-tv2644
      @pulse-tv2644 Рік тому +3

      @@cattnipp you’re 3 months too late cup cake. Move on.

    • @pulse-tv2644
      @pulse-tv2644 Рік тому +1

      @@cattnipp touché

    • @wunglu176
      @wunglu176 Рік тому +1

      He don’t even work there anymore haha. Loser quit after 2 years

    • @pulse-tv2644
      @pulse-tv2644 Рік тому +1

      @@wunglu176 who hurt you? Was it him? Did he not reply back to your DMs?

    • @tshelby123
      @tshelby123 7 місяців тому

      Don't be fooled by that this show for the Camera

  • @cheesejadeitekiwifox
    @cheesejadeitekiwifox 2 роки тому +192

    there are so many "steakhouses" in NYC and only few are truly steakhouses that give you that full on experience. This is one of them.

  • @dstyer6128
    @dstyer6128 Рік тому +16

    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.

  • @glostergloster6945
    @glostergloster6945 Рік тому +15

    Great to see Hawksmoor expand across the Atlantic, a great product and experience. One of my favourites in London.

  • @ripcitydrew7840
    @ripcitydrew7840 2 роки тому +1198

    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.

    • @quelandil5738
      @quelandil5738 2 роки тому +8

      Seems like he has good stuff, that also enjoy their work. Can be fun that way =)

    • @whispie.
      @whispie. 2 роки тому +169

      If you're 15 hours a day away from home, you don't have a family, you have roomates

    • @netcomsaux
      @netcomsaux 2 роки тому

      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.

    • @civil_villain
      @civil_villain 2 роки тому +32

      @@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.

    • @netcomsaux
      @netcomsaux 2 роки тому +1

      @@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.

  • @brodemonz
    @brodemonz 2 роки тому +257

    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. 👏👏

    • @samuelvelez7770
      @samuelvelez7770 2 роки тому

      The only ones who tasted the steak were his chefs I didn’t see the prep cooks there

    • @JasonBlack66
      @JasonBlack66 2 роки тому

      "Kitchens" That's quite a Broad term. No offense. Maybe narrow it down a Tad aye? ;)

    • @brodemonz
      @brodemonz 2 роки тому +11

      @@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. 🤷‍♂️😏

    • @netcomsaux
      @netcomsaux 2 роки тому +1

      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

    • @David-by4mb
      @David-by4mb 2 роки тому +5

      @@netcomsaux sad

  • @engineear5571
    @engineear5571 Рік тому +7

    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.

  • @yousefimran124
    @yousefimran124 Рік тому +25

    These steaks are premium and Paddy cooked them all perfectly without any fancy gadgets or thermometers. Amazing quality.

  • @Brucey865
    @Brucey865 2 роки тому +75

    Love the shout out for how good and sustainable UK farming is and those Yorkshire puddings done us proud!

  • @wowweechip-robotdog8598
    @wowweechip-robotdog8598 2 роки тому +254

    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!!

    • @tombryan1
      @tombryan1 Рік тому

      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.

    • @alexandergarcia5929
      @alexandergarcia5929 Рік тому +2

      I was actually saying "where are the Mexicans?" Every couple minutes.. until they finally came out in the background.. they're the real mvp

    • @aerialjordan2683
      @aerialjordan2683 Рік тому

      What would it take to get you there, so you can enjoy service?

  • @dummatube
    @dummatube 7 місяців тому +6

    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!

  • @ShockTemplar
    @ShockTemplar Рік тому +8

    The song starting at 16:05 is 'As We Go' by Raphael Aucler and Victor Belin, for those curious.

  • @richardsmith4783
    @richardsmith4783 2 роки тому +49

    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.

  • @dollskull86
    @dollskull86 2 роки тому +57

    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!!

  • @afdhal.H
    @afdhal.H Рік тому +18

    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.

    • @ajc5298
      @ajc5298 Рік тому +2

      interesting to know if they actually make money for all the hours they put in. how much x hour of work I mean?

  • @JHamList
    @JHamList Рік тому +53

    my favorite thing at Hawkmoor, at least in the UK is the grilled bone marrow, so delicious.

  • @carriehampton3513
    @carriehampton3513 2 роки тому +33

    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

  • @ubroberts5541
    @ubroberts5541 2 роки тому +28

    Total RESPECT to the staff and Chef…so much prep and work; like a performance every night.

  • @smokeye9765
    @smokeye9765 Рік тому +2

    This is an excellent Chef who gives praise to his team and really understands. He would be lovely to work for.

  • @samwimpy2600
    @samwimpy2600 Рік тому +3

    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!

  • @scottldn
    @scottldn 2 роки тому +98

    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.

  • @randyschwaggins
    @randyschwaggins 2 роки тому +78

    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.

    • @1815matt
      @1815matt 2 роки тому +2

      My mate got married in Hawksmoor in Spitalfields! Best wedding I've ever been to. He also had part of his stag do there

    • @josesaucedo1073
      @josesaucedo1073 2 роки тому +1

      wow thats such an amazing experience!

    • @tonydization
      @tonydization 2 роки тому

      @@1815matt I bet it was. They do weddings too, who knew?

    • @hfactor6429
      @hfactor6429 2 роки тому +2

      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

    • @123Andersonev
      @123Andersonev 2 роки тому +3

      @@hfactor6429 He said "strip on the bone" but in the UK we call it a wing rib, ribeyes are cut further forward.

  • @1lecher
    @1lecher Рік тому +4

    What an incredible chef and LEADER. His staff would go all out for him.

  • @IBNR1
    @IBNR1 Рік тому +2

    Watched this video multiple times and finally learned how to replicate that Steak Tartare recipe at home...absolute heaven!

  • @christianloserkid
    @christianloserkid 2 роки тому +12

    The amount of work they put in each day to satisfy their guests is amazing. Much respect!

  • @PAulheime
    @PAulheime 2 роки тому +140

    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

    • @Gratn
      @Gratn Рік тому +2

      agreed

  • @HukGuay
    @HukGuay Рік тому +1

    That yes chef at the end truly shows the staff commitment to the joint. Awesome team!

  • @omaralaouimdaghri6128
    @omaralaouimdaghri6128 Рік тому +7

    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

  • @amostexcellentdude751
    @amostexcellentdude751 2 роки тому +51

    Been to a hawksmoor in London and can say it’s one of the best steaks I’ve had

  • @KingJerbear
    @KingJerbear 2 роки тому +22

    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

  • @hulathebulldog4110
    @hulathebulldog4110 Рік тому +3

    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!!!!!

  • @Veyronp87
    @Veyronp87 Рік тому

    This is one of the best run kitchens I’ve ever seen. A true concert of perfection

  • @kemicalyemster
    @kemicalyemster 2 роки тому +13

    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.

  • @philiphart6688
    @philiphart6688 2 роки тому +64

    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!

  • @AllDayBikes
    @AllDayBikes Рік тому +2

    I love the passion here from everyone, so inspiring

  • @gplunk
    @gplunk Рік тому +2

    Great breakdown tutorial on the various beef cuts. These guys truly know their stuff; and it shows....

  • @mayonnaiseeee
    @mayonnaiseeee 2 роки тому +18

    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.

  • @ronburgundysmustache6717
    @ronburgundysmustache6717 2 роки тому +115

    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
      @TraumaER 2 роки тому +1

      How much for a regular steak and baked potato? I’m not paying more than $30.

    • @ronburgundysmustache6717
      @ronburgundysmustache6717 2 роки тому +8

      @@TraumaER there's a bunch if different cuts an sides u have to be more specific

    • @ronburgundysmustache6717
      @ronburgundysmustache6717 2 роки тому +30

      @@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.

    • @TraumaER
      @TraumaER 2 роки тому +24

      @@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?

    • @TraumaER
      @TraumaER 2 роки тому +5

      @@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!

  • @m.r.jarrell3725
    @m.r.jarrell3725 Рік тому +2

    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!

  • @gzhou8888
    @gzhou8888 Рік тому +1

    This is amazing, showed you how much work needed to put final product on table. Bravo.

  • @LordShockwave9
    @LordShockwave9 2 роки тому +20

    This was beautiful. Thank you for this one. He's a master of his craft and it was an honor.

  • @steparko23
    @steparko23 2 роки тому +14

    The amount of preparation that goes into the service, BEFORE the service even begins, is amazing!

  • @carlsberg-gs6rl
    @carlsberg-gs6rl Рік тому +4

    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.

  • @robingonsalves683
    @robingonsalves683 2 роки тому +20

    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 😁🤙🏽

  • @2triky
    @2triky 2 роки тому +7

    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.

  • @maxmarx2
    @maxmarx2 11 місяців тому

    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.

  • @whereinthehellarewewill1363
    @whereinthehellarewewill1363 10 місяців тому +2

    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!

  • @myselfnooneelse3567
    @myselfnooneelse3567 2 роки тому +6

    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.

  • @KRayxKodessA
    @KRayxKodessA 2 роки тому +12

    This channel is KILLING it with quality content.

  • @jcsfrancisco9417
    @jcsfrancisco9417 Рік тому +3

    The "YES CHEF!!!" at the end of service sounds like a "Hai Sensei!" or "Yes Drill Sergeant!".
    An absolute, elegant beast of a restaurant!

  • @hexistenz
    @hexistenz Місяць тому

    Wow, these were 20 fascinating minutes.
    I was hooked from the get-go and stayed watching until the last second, really great stuff!

  • @thereissomecoolstuff
    @thereissomecoolstuff 2 роки тому +38

    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.

    • @vmvm949
      @vmvm949 2 роки тому

      are you?

    • @thereissomecoolstuff
      @thereissomecoolstuff 2 роки тому +1

      @@vmvm949 no but when you can spend $100 at olive garden or $300 here. Which do you think is a better bang for your $$$.

    • @knackerbags5994
      @knackerbags5994 2 роки тому

      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

    • @thereissomecoolstuff
      @thereissomecoolstuff 2 роки тому

      @@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.

    • @johnnybravo5962
      @johnnybravo5962 2 роки тому +1

      @@thereissomecoolstuff for me, this is a “special occasion” restaurant, not a daily eat. I would LOVE eating here on my birthday

  • @IHACKER316
    @IHACKER316 2 роки тому +16

    this is an EXTREMELY well made video , the place looks awesome, I would 100% love to go , great job

  • @Louis-pb3nq
    @Louis-pb3nq Рік тому

    Watching videos like these really makes me appreciate restaurant workers like way more.

  • @natopotato5159
    @natopotato5159 3 місяці тому

    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

  • @jameswilson6717
    @jameswilson6717 2 роки тому +10

    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 👍🏻🏴󠁧󠁢󠁳󠁣󠁴󠁿👍🏻🏴󠁧󠁢󠁳󠁣󠁴󠁿👍🏻🏴󠁧󠁢󠁳󠁣󠁴󠁿

  • @Viperr-qw5rn
    @Viperr-qw5rn 2 роки тому +26

    Props to the Executive and every one working alongside him, 15 hour days in an often gruelling, thankless environment. Much Respect.

  • @marcuscicero9587
    @marcuscicero9587 Рік тому +1

    I could watch steakhouse vids endlessly

  • @masterofnone11
    @masterofnone11 Рік тому

    That "yes chef" at the end of the night never gets old..i love service

  • @full_metal_troy8394
    @full_metal_troy8394 2 роки тому +11

    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

    • @joesmith34
      @joesmith34 2 роки тому

      @Sav mug. Yeah this guy is better than that Salt Bea. Wooooow Capuccinoooo.

  • @johnwhauwhau9937
    @johnwhauwhau9937 2 роки тому +16

    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.

  • @songha5566
    @songha5566 Рік тому +1

    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.

  • @masoodrazaq
    @masoodrazaq 7 місяців тому

    This is an impressive operation, where the leader and team display an absolute fanaticism about quality. Makes me want to eat there!

  • @MulYeungCooking
    @MulYeungCooking 2 роки тому +47

    Really wished we had some better steakhouses where I live, salivating over the food!

    • @skrimper
      @skrimper 2 роки тому

      @Anna ♪ thanks, didn't know that steakhouse existed

  • @josedacunhafilho
    @josedacunhafilho 2 роки тому +173

    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".

  • @iChiief
    @iChiief 5 місяців тому

    That "Yes Chef!" at the end gets me pumped up every time

  • @yoseeev8306
    @yoseeev8306 2 місяці тому

    You’ve got to watch this video every 6 months. These guys are extraordinary and blow away the standards. God BLESS

  • @DavidMartinez-yj3mr
    @DavidMartinez-yj3mr 2 роки тому +5

    It absolutely amazes me with the time and dedication put into a kitchen for a tables 1-2 hour dinner. Goes so unappreciated. Incredible video!

  • @jlizano20
    @jlizano20 2 роки тому +12

    I never knew how much work goes into getting our food to the table. It was very interesting seeing the behind the scenes action. Thank you.

  • @Yungbsao
    @Yungbsao Рік тому

    That final shot of the chef walking off to the left was truly magical.

  • @johnhaxby306
    @johnhaxby306 Рік тому

    amazing to see how they orchestrate every detail.

  • @nintendonut100
    @nintendonut100 2 роки тому +16

    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.

  • @albertojoseyanespantin2803
    @albertojoseyanespantin2803 2 роки тому +4

    What an outstanding group of dedicated and professional individuals. And also a prime example of a head chef that leads by example.

  • @Blucifer-K
    @Blucifer-K Місяць тому

    This is a place that should definitely be recognized as a Legend

  • @ivangalic473
    @ivangalic473 Рік тому +1

    I love how chef inspects every meal

  • @williamclark1633
    @williamclark1633 2 роки тому +5

    Amazing! I worked in high end restaurants and these folks are real professionals. Love this video.

  • @nlaul
    @nlaul 2 роки тому +78

    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.

    • @Karma-qt4ji
      @Karma-qt4ji 2 роки тому +5

      @@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.

    • @WeHaveNoTalentSorry
      @WeHaveNoTalentSorry 2 роки тому +6

      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.

    • @stuff4ben
      @stuff4ben 2 роки тому

      @@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.

    • @WeHaveNoTalentSorry
      @WeHaveNoTalentSorry 2 роки тому +1

      @@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.

    • @Steve_Entwistle
      @Steve_Entwistle Рік тому +2

      @@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.

  • @JoyAmin666
    @JoyAmin666 Рік тому +4

    the whole process is such a dedicated effort, each staff is highly skilled, and they sorted out each department so nicely, if you are paying premium for this place, you are getting equivalent value. id love to try their steaks someday

  • @crushagrape
    @crushagrape Рік тому +1

    Really enjoyed this: great insight and respect for how a professional kitchen operates. Well done everybody.

  • @rebeccabarnes1946
    @rebeccabarnes1946 2 роки тому +14

    Love this! I haven't eaten beef in over ten years (just personal preference- I don't love the taste/texture) but I have always been tempted to break the streak and try the Hawksmoor in London. Love that the new one in New York has yorkshire puds (and that he calls them yorkies). Also, really admire how hard they are trying to be sustainable and responsible with their usage. Fingers crossed this restaurant does really well.