Goodman

Welcome to Goodman Restaurants - voted the best steak restaurant in London by you. Locations in Mayfair, The City and Canary Wharf.

TripAdvisor's No. 1 Steak Restaurant in London - Goodman Restaurants

http://www.goodmanrestaurants.com

Goodman, restaurant review: Far more refined than just the caveman

And in the modern manner, the manager of the restaurant – who didn't know I'd booked in – tweeted, "Come inside our place on Maddox Street and wait with a drink."

Now, if you caught Archie Bland's elegant takedown of the horror that is Angus Steakhouse (read it here: ind.pn/1j8UYvp), you'll know there are some terrible crimes against meat in London.

A finer riposte to the Angus Steakhouse I can't imagine: meat sourced, aged and cut with integrity; cooked just so (no open-artery pool of blood, and no grey middle either); and side orders cooked with care.

If you do want to see off greedy bankers and their wretched bonuses, one way to do it might be to take them to Goodman (branches in the City and Canary Wharf) and feed them a 700g rib-eye with optional extra pan-fried foie gras and truffled chips, then sit back and watch them clutch their chests, scanning the room for a defibrillator.

Goodman, Mayfair branch, 26 Maddox Street, London W1, tel: 020 7499 3776.

Restautrant review: Goodman - Telegraph

B said his starter was a bit like something you’d find in my house as well, which offended everybody who heard it.

I had the fire-roasted aubergine with oven-dried tomatoes, feta and pine nuts (£5.50), and this was fabulous – the aubergine was perfectly smoky and deep, and the rest of it (there was plenty of rocket and a citric yogurt dressing) punched back with equal and opposite force.

This was USDA prime beef, 120 days grain-fed, apparently.

I had the 350g New York strip steak (£25), which was actually Australian beef, 110 days grain-fed, and those 10 days were to make all the difference.

Daring diners can attempt the massive 24oz rib chop of prime Aberdeen Angus (£32) La Potinière 34 Main Street, Gullane, East Lothian (01620 843214) As members of the Scotch Beef Club, the chefs here are ambassadors for well-produced meat.

Goodman restaurant review 2013 May London | American Cuisine ...

Goodman’s continues to prosper by the tried and tested formula of offering high quality meat to the carnivorous.

One reflection of the greater scale of operation was apparent at my visit today.

This dilution of focus is perhaps understandable given the considerable demands of volume that Goodman and its Burger and Lobster sibling must place on suppliers, but a rib eye that I sampled today, whilst very good, did not have the same quality as I recall from my first visit.

The burger and chips was very good, the quality of meat used clearly high, but it was not obviously better than at Burger and Lobster.

This is still a very good steak house, but it felt a notch less special than it did on my first visit.

Goodman | Mayfair, Belgravia | Restaurant Reviews | Hot Dinners

Goodman, restaurant review: Far more refined than just the caveman

And in the modern manner, the manager of the restaurant – who didn't know I'd booked in – tweeted, "Come inside our place on Maddox Street and wait with a drink."

Now, if you caught Archie Bland's elegant takedown of the horror that is Angus Steakhouse (read it here: ind.pn/1j8UYvp), you'll know there are some terrible crimes against meat in London.

A finer riposte to the Angus Steakhouse I can't imagine: meat sourced, aged and cut with integrity; cooked just so (no open-artery pool of blood, and no grey middle either); and side orders cooked with care.

If you do want to see off greedy bankers and their wretched bonuses, one way to do it might be to take them to Goodman (branches in the City and Canary Wharf) and feed them a 700g rib-eye with optional extra pan-fried foie gras and truffled chips, then sit back and watch them clutch their chests, scanning the room for a defibrillator.

Goodman, Mayfair branch, 26 Maddox Street, London W1, tel: 020 7499 3776.

Goodman Mayfair, London, Mayfair. Book now!

The appeal of Goodman steakhouses in City and Canary Wharf, and indeed this one in Mayfair is wonderfully simple: great steak, great wine and great people.

At Goodman you’re assured of the best beef in London and of the best restaurant experience, safe in the knowledge that your steak has been sourced from trusted farmers, aged in-house, cut for service and then cooked to your specifications by chefs that care about what they’re doing.

An occasion at Goodman Mayfair London on Maddox Street – just a short walk from Oxford Circus tube – is certainly not one you’ll quickly forget.

The strength of a steakhouse is, of course, in the steaks, so allow us to walk you through Goodman Mayfair London’s best.

All of this, as well as Goodman’s extensive wine list, make this London steakhouse a true gem.

Goodman raises the steaks | London Evening Standard

They offer Australian beef that has been grain-fed for 110 days, and American beef that has been grain-fed for 120 days: "USDA (US Department of Agriculture) Prime", this being the top, most marbled category, awarded to only two per cent of American beef (the lesser grades being, incidentally, Choice, Select, Standard, Commercial, Utility, Cutter and Canner — ratings that one feels might just come in useful in other areas of life).

Presented raw on a platter for our inspection, these continent-crossing steaks looked remarkably different — the Australian cuts lean and healthy, as if from cattle that had been virtuously working out, the American ones thickly veined with fat, as though the beasts had spent their days stuffing themselves in a La-Z-Boy recliner.

But we chose a third alternative: UK Angus, grass-fed and dry-aged for 28 days, the 250g fillet costing £23 (for the steak alone), the 800g rib-eye £35.

In comparison, the fillet — a big square chunk, cooked rare as requested — seemed to be naturally a lesser cut, perfectly tender and tasty but lacking the textures and different bits of flavour in the rib-eye.

Baked British oysters (£8) were four sizeable rocks, balanced on sea salt, only lightly cooked and a little bit overwhelmed by a sauce of smoked pancetta and creamed leeks.

Restautrant review: Goodman - Telegraph

B said his starter was a bit like something you’d find in my house as well, which offended everybody who heard it.

I had the fire-roasted aubergine with oven-dried tomatoes, feta and pine nuts (£5.50), and this was fabulous – the aubergine was perfectly smoky and deep, and the rest of it (there was plenty of rocket and a citric yogurt dressing) punched back with equal and opposite force.

This was USDA prime beef, 120 days grain-fed, apparently.

I had the 350g New York strip steak (£25), which was actually Australian beef, 110 days grain-fed, and those 10 days were to make all the difference.

Daring diners can attempt the massive 24oz rib chop of prime Aberdeen Angus (£32) La Potinière 34 Main Street, Gullane, East Lothian (01620 843214) As members of the Scotch Beef Club, the chefs here are ambassadors for well-produced meat.

Jay Rayner reviews Goodman Restaurant, London W1 | Life and ...

For half an hour, via a translator, he talks enthusiastically about Goodman, which he says is his answer to the New York steakhouse, only using beef imported from Australia.

Instead, he says: "Because they are good steaks for good men."

Two years later and the good steaks for good men have arrived just off Regent Street.

Before ordering, they present examples of the steaks in their raw state, New York style.

Put it this way: Goodman served an OK steak to a slightly disappointed man, only at big boys' prices.