Last Updated on September 9, 2026 by Daily News Staff

Hawksmoor, the London-born steakhouse known for its charcoal-grilled, dry-aged cuts, is opening its first Boston location on September 8. Hawksmoor Boston is located on the ground floor of 15 Necco Street in Fort Point, with seating for 280 guests indoors and on an outdoor terrace overlooking the Fort Point Channel. The restaurant will be open for lunch and dinner throughout the week.

What’s on the menu

Hawksmoor says it’s bringing its “do things properly” steakhouse approach to Boston, sourcing from local purveyors using sustainable systems and dry-aging each cut for deeper flavor and tenderness. Steaks are seasoned with Maldon sea salt, cooked over high-heat charcoal, rested before serving, and paired with a side of roasted bone marrow.

The kitchen is led by Executive Chef Thomas Park (previously Saltie Girl; before that Uchi in Austin), with an emphasis on local seafood and technique. Menu highlights include charcoal-roasted scallops wild-harvested from Georges Bank and Maine lobster, plus Boston-specific additions like a Lobster Crumpetand a Beer-Battered Fish Butty made with local haddock and jalapeño tartar sauce.

Sunday Roast + cocktails

Boston will also get a classic British tradition: the Hawksmoor Sunday Roast, featuring slow-cooked dry-aged roast beef served with giant Yorkshire puddings, beef-dripping roast potatoes, vegetables, and bone marrow-onion gravy.

The bar program is led by Beverage Director Liam Davy and includes Hawksmoor staples like Shaky Pete’s Ginger Brew, Sour Cherry Negroni, and ultra-cold Direct Martinis served at -2°F, alongside Boston-inspired cocktails and local beers.

Design details + reservations

Designed with Aria Design, the space features dark blue and green paneled walls, leather and velvet seating, and wood-and-brass tabletops—no white tablecloths or black-tie formality. Reservations are now available via OpenTable.

For more information, visit www.thehawksmoor.com/us/locations/boston and follow @HawksmoorBoson Instagram.

Source

• PRNewswire / Hawksmoor press release (Sept. 2, 2026): https://prnmedia.prnewswire.com/news-releases/hawksmoor-boston-londons-famous-steakhouse-opens-in-fort-point-on-september-8-302867194.html

Looking for more bites, sips, and local dining news? Head over to STM Daily News’ Food & Drink page for more food and beverage stories: https://stmdailynews.com/food-and-drink-3/

BURBANK, Calif. — Chili’s Grill & Bar took its casual-dining game onto the golf course with a limited-time experience celebrating one of golf’s favorite traditions: the 19th hole.

The restaurant chain transformed the clubhouse at DeBell Golf Club in Burbank, California, into the Chili’s Golf Club, a two-day pop-up held Aug. 28–29. The event welcomed golfers and fans to enjoy Chili’s favorites, specialty drinks and a golf-inspired apparel collaboration.

The concept played off the traditional “19th hole” — the post-round gathering spot where golfers grab food and drinks, talk about the day’s round and, perhaps, make those missed putts sound a little closer than they actually were.

Chili’s Meets the Golf Course

Guests at DeBell could stop by after playing 18 holes — or simply visit the clubhouse — for Chili’s menu favorites such as the Triple Dipper. The pop-up also featured golf-themed drinks including the Transfusion Marg and Tee Time Marg, created specifically for the Chili’s Golf Club experience.

The promotion also teamed Chili’s with active-lifestyle apparel brand Rhoback for a limited-edition Rhoback X Chili’scollection featuring the Chili’s Golf Club crest. The lineup included performance polos, hoodies, quarter-zips, crewnecks and golf hats.

“Chili’s is the people’s clubhouse, so it only made sense to bring that spirit to the course,” George Felix, chief marketing officer and executive vice president of Brinker International, said in announcing the campaign.

Food, Golf and Entertainment Collide

Chili’s extended the promotion beyond the course with a campaign film celebrating everyday golfers — particularly those whose enthusiasm for the game may be considerably stronger than their scorecards.

The film featured appearances by Wesley Bryan, Caleb Pressley, Jena Sims Koepka, Chaz Bowker, Josh Kelley and JaNa Craig, bringing together golf, entertainment, food and lifestyle culture around the familiar 19th-hole tradition.

Although the Burbank pop-up lasted only two days, the campaign offers another example of restaurant brands looking beyond the dining room to connect food with sports, entertainment and fan culture.

For Chili’s, that meant finding a place where burgers, margaritas, golf stories and questionable scorecards already seemed like a natural fit.

Source

• Chili’s — “Chili’s is Fulfilling Every Golfer’s Dream by Opening on a Golf Course. Yes, Really.” — Original Aug. 26, 2026 press release announcing the Chili’s Golf Club promotion. 

Related Links

• Chili’s Golf Club — Official Event Page — Details about the DeBell Golf Club takeover, food, specialty margaritas and Rhoback collaboration. 
• DeBell Golf Club — Official Website — Information about the Burbank public golf course that hosted the Chili’s Golf Club.
• DeBell Golf Club — Golf Course Information — Background on the 18-hole, par-71 municipal course in the Verdugo Mountains. 
• Rhoback X Chili’s Golf Club Collaboration — Rhoback’s official page covering the limited-edition golf apparel collaboration. 
• Rhoback Official Website — More from the active-lifestyle apparel company involved in the Chili’s Golf Club campaign.

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Grab-and-Go Peanut Butter and Jelly Oat Bars for Busy School Days

(Feature Impact) Peanut butter and jelly is a childhood favorite for a reason. The combination of creamy peanut butter and sweet fruit has been familiar, comforting and easy to enjoy for generations.

Think beyond the traditional sandwich by turning those flavors into these snackable Peanut Butter and Jelly Oat Bars. With a texture somewhere between baked oatmeal and a soft granola bar, the bars are moist but hold together well, making them a tasty, healthy option to take on the go.

Naturally gluten-free, oats provide whole-grain carbohydrates and fiber to keep kids energized and satisfied, whether they’re grabbing bars for breakfast or adding them to their lunchboxes. Peanut butter contributes protein and healthy fats for nutritional balance, while bananas and jam increase the family’s daily fruit intake.

The recipe is forgiving, so feel free to experiment with extra mix-ins like flaxseed, hemp hearts or chopped nuts. To adapt it for nut allergies, swap in sunflower seed butter or a different alternative. Use whatever type of jam, preserves or fruit spread your family prefers.

Decorate the bars – and add a little extra sweetness – by drizzling on a Greek yogurt glaze and sprinkling colorful dried berries over the top.

Find more recipes for your family to enjoy throughout the school year at Culinary.net.

Peanut Butter and Jelly Oat Bars

Recipe adapted from Sally’s Baking Addiction
Prep time: 10 minutes
Bake time: 25 minutes
Servings: 16

• 1          cup mashed bananas (about 3 medium or 2 large)
  
• 1/2       cup creamy or crunchy peanut butter
  
• 1/4       cup brown sugar
  
• 1          egg
  
• 1/2       cup milk (or non-dairy milk of choice)
  
• 2 1/2    cups old-fashioned whole oats
  
• 1          teaspoon baking powder
  
• 1/2       teaspoon salt
  
• 1          teaspoon ground cinnamon
  
• 1          teaspoon pure vanilla extract
  
•             raspberry or strawberry jam, to taste

Greek Yogurt Topping (optional):

• 1/2       cup Greek yogurt
  
• 1/2       teaspoon vanilla
  
• 1/2       cup powdered sugar
  
• freeze-dried raspberries or strawberries, to taste

1. Preheat oven to 350 F. Line 9-inch square baking pan with parchment paper, leaving enough overhang on sides to easily remove bars from pan. Set aside.
2. In large bowl or stand mixer, mash bananas. On medium speed, whisk in peanut butter, brown sugar, egg, milk, oats, baking powder, salt, cinnamon and vanilla. Batter should be thick but still pourable.
3. Pour mixture into prepared pan and use spoon or knife to swirl jam into batter. Bake 25-28 minutes, or until center is set.
4. Remove from oven and cool at room temperature 30-60 minutes then refrigerate pan until chilled, about 1 hour.
5. Lift parchment paper to remove bars from pan then cut into 16 equal squares.
6. To make optional yogurt topping: In bowl, whisk yogurt, vanilla and powdered sugar until smooth. Refrigerate at least 30 minutes before drizzling on bars. Add dried fruits, as desired.
7. Store leftover bars in airtight container and refrigerate up to 10 days.

Notes: Egg can be replaced with 1/4 cup unsweetened applesauce. Bars are difficult to cut before chilling.

Photo courtesy of Unsplash

SOURCE:

Culinary.net

Looking for more bites, sips, and local dining news? Head over to STM Daily News’ Food & Drink page for more food and beverage stories: https://stmdailynews.com/food-and-drink-3/

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