Steak & Lobster Marble Arch

Delivering the finest steak and freshest lobster to your plate, we believe simplicity is key and let the food speak for itself. Take a seat in one of our London or Manchester restaurants.

Steak & Lobster | Restaurants in central London & Manchester

We aspire to be the very best in what we do; delivering the finest steak and freshest lobster to your plate.

With freshly caught lobster, and steak from County Antrim in Northern Ireland, we understand the importance of provenance and quality.

http://www.steakandlobster.com

BLT Steak - New York Magazine Restaurant Review

BLT Steak is the name of Tourondel’s venture (the initials stand for Bistro Laurent Tourondel), which set up for business about a month ago on East 57th Street, off Park Avenue.

But what makes a good steakhouse, of course, is lots of good meat, and there’s plenty of that on the menu at BLT Steak.

If you’re a steakhouse traditionalist, you can bolster this dish with plates of oysters on the half shell, a robust (though not especially fresh) shrimp cocktail, or a baroque creation called a “Grilled ‘BLT’ with Foie Gras” (at $22, it’s Tourondel’s nod to Daniel Boulud’s famous burger), which consists of apple-smoked bacon, iceberg lettuce, tomato, and butter-smooth slabs of foie gras terrine, squeezed between two pieces of grilled toast.

The only unhappy beef dish I encountered at BLT Steak was an oversize Kobe strip-steak special, which oozes a great slick of oil when you press it with your fork.

No self-respecting steakhouse would be complete without a bulging roster of side dishes, and BLT Steak is no exception.

Dining review: At Gordon Ramsay Steak, stellar food in a dining ...

That was just the first of the palate-tingling adventures at Gordon Ramsay Steak, the new restaurant inside Horseshoe Casino bearing the name of the multiple-Michelin star-earning celebrity chef known for pushing perfectionism and uttering expletives.

Among appetizers, that good old standby shrimp cocktail stood up tall, thanks to the impeccable texture and flavor of the seafood, as well as the heft of the Bloody Mary cocktail sauce and the refreshment of the accompanying gin-enhanced pico de gallo.

Carnivores will find one Ramsay touch particularly winning — the presentation of meat items on a fancy trolley wheeled by your server, who will point out the grade and marbling of each cut.

No letdowns with the a la carte sides we picked: The mac and cheese drew a scrumptious flavor from five cheeses, accented by English peas and truffle; the crunchy Brussels sprouts enjoyed a tingly tang from bacon, pomegranate and cider vinaigrette.

I would have dreaded a diabetes test the next day, but what a hypnotic assemblage of moist cake, brown sugar toffee and, for a crowning touch, brown butter ice cream adorably shaped — how else?

Gwen, a manly restaurant and butcher shop, simply screams 'steak'

But you’re going to want steak — everything about the restaurant primes you for steak.

That 12-ounce Blackmore Farms New York strip you have your eye on is an extra $185.

You start to think about when your car payment might be due, or the pair of Yeezys you’ve had your eye on, or the price of a discounted Jet Blue ticket to New York.

And it’s a … really good steak, not as concentrated as the A5 Japanese Wagyu from Cut perhaps, nor quite as salty and compelling as that two-bite Wagyu at used to be, but mineral-rich, just chewy enough, tasting of an animal’s life well-lived.

The Yeezys will wait.

Review: Cav's Steakhouse on the Gold Coast, Queensland - The ...

The bulk of your meal is ordered at the butcher counter: You tell them your table number, the steak you want (pointing is encouraged), the sauce you want (mushroom, chili, pepper or Dianne), the sides you want and anything extra.

Cav’s is serious about its meat, so much so that a retail butcher shop operates in a small building separate from the restaurant.

Steakhouses may have gone out of style, but steaks never did, especially not as the counter meal of choice at the thousands of pubs that form the heart of Australian social life.

The steaks at Cav’s are better than your average pub steak, but the sauces and sides are familiar.

A steak, a bread pudding and a picture with the cow are what you’re here for.

Restaurant Review: Connors Steak and Seafood | Sarasota Magazine

At Connors Steak & Seafood, the newest addition to the collection of eateries and food markets at Westfield Siesta Key, creative appetizers and alcohol are part of the answer.

Relaxed and less masculine in ambiance than a traditional steakhouse, Connors skews young, offering trendy craft cocktails, a plethora of small plates, and wine bottles that are part of the decor.

Appetizers are standouts, so good you might want to compose a meal of three small plates if you’re not looking for steak or lobster tails on your visit.

Small plates range from $8 for fried mushrooms in Creole sauce to market price for a plate of blue point oysters, jumbo crab meat, shrimp, lobster tail and king crab leg plus accompaniments.

At lunch and dinner, look also for pasta selections, burgers and fresh seafood ranging from fish and chips to swordfish scampi, cold-water lobster tails, Cajun red grouper or blue lump crab cakes.

Rare Steak and Seafood restaurant review: A crowded steakhouse ...

The 10-ounce rib cap is a highlight on the brief menu at Rare Steak and Seafood.

Caesar salad is prepared tableside by Paul Andrew Morton in the 150-seat, second-floor dining room.

(Dixie D. Vereen/For The Washington Post) Meals begin with sourdough garlic knots shaped like cinnamon rolls and showered with Wisconsin-made Parmesan cheese.

[Four splurge-worthy reasons to eat in New York City right now] The brief menu at Rare, which shares its building with the Laborers’ International Union of North America, doesn’t break much new ground, and a few steakhouse staples are executed better elsewhere.

(Dixie D. Vereen/For The Washington Post) That massive, solid brass door in the main dining room?