The Lady Bird 3rd Room at Hawksmoor Chicago
About this space
Our smaller private dining room – for those more intimate occasions. The Lady Bird Room is named after a Champion Devon Cow born in 1891. Artworks adorn the walls from Chicago’s beef heritage and illustrious former restaurants. The room features a rectangular layout with a long wooden table at its center.
Surrounding the table are leather chairs, creating an inviting seating arrangement. Above, a grand chandelier casts warm light over the dining area. Dark blue walls adorned with framed pictures and decorative plates add a sense of style. The Lady Bird Room offers a vintage charm, perfect for memorable gatherings.
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Catering and drinks
Facilities
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Rules of the space
Allowed events
Host rules
- No smoking in the building
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(2 reviews and ratings - )
About Hawksmoor Chicago
Since 2006, we’ve set a high standard for steakhouse dining, and now we’re bringing our expertise to the historic LaSalle Powerhouse. Built in 1886, this iconic building, once a bustling transport hub and later home to Michael Jordan’s Restaurant, now houses our unique blend of heritage and modernity.
We’ve revitalized its 16,500 sq ft space, preserving the charm of barrel-vaulted ceilings and exposed timber joists, while adding touches inspired by the ‘Golden Age of Travel.’ On both sides of the Atlantic, our bars are home to a team of talented bartenders, self-confessed cocktail-geeks whose passion for mixology is infinite. It’s what has earned us the title of two-time winner of Best International Restaurant Bar at Tales of the Cocktail in New Orleans.
As a proud B Corp, we’re dedicated to the best food practices. Our menu features all-natural beef from ethically reared cattle, carefully cooked over live-fire charcoal, along with sustainable seafood, fresh local produce, and artisanal cheeses. Man cannot live on steak alone, so we decided to apply everything we’ve learnt about beef to fish and the fruits of the sea. Here in the US, we’ve partnered with suppliers who are as committed to sustainability and quality as we are. That means fishing responsibly, understanding the sea and its seasons, and ensuring we leave the oceans in a better place than we found them.
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