Goodman NY Steak in London via Russia:
OK…my birthday, but a working lunch. So, not worth going to one of those white linen places where you sit watching and then eating perfect works of art. We were going to be talking business…and really what we needed was a restaurant where we could eat something hearty and filling. A Steakhouse!
It was a real toss-up whether to go to Hawksmoor Seven Dials or Goodman in Mayfair. I hadn’t been to either but heard good things about both Steakhouses. In the end, Goodman won out mostly because it was just a little closer to the tube. We booked and arrived quite early (12.15pm) to an almost empty restaurant. And sat by the window, the perfect spot for people watching! My dining companion was very happy, especially when he found what he thought was an appropriate bottle of wine!
The starters were very reasonably priced and we decided to share the chicken liver and fois gras pate and the fig and rocket salad (both around £5-£6). Both perfectly adequate for the price but nothing particularly spectacular.
The main event though was obviously the Steak. We were shown a demonstration plate of the various cuts and our helpful waiter explained the differences. I normally order fillet steak, but given the nature of the josper, I was tempted to try something with a little more fat. So, the steak frites based on sirloin seemed like a great option (and reasonably priced at just under £20). My dining companion picked the rib-eye. A classic American cut that I tried and found much too fatty when I was cooking it myself at home. The Josper though, a terrifying spanish indoor barbeque oven, heats up to such an extent that I did wonder what the effect would be on a better marbled cut of meat.
The steaks arrived with a small side salad, identical in style to the ones served at Burger and Lobster. Fries were chunkier and perfectly cooked. My sirloin looked a little meagre against my dining companion’s rib-eye, but was actually a good size. The bernaise was fresh but lacked a little tarragon for my personal taste.
What was notable about the rib-eye though (apart from the flavour of course) was the amazing texture. All the fat that marbled the meat pre-cooking had been melted off in the josper leaving a succulent, tender melt in the mouth steak.
My dessert was a chocolate pudding and we’d mentioned in passing that it was my birthday…
My companion’s crème brulee was also excellent – nicely flavoured with vanilla and garnished with fresh raspberries.
This is good, straightforward food. I mentioned to the waiter that the ratio of men to women was about 9:1 and he said that in the evenings that was even more evident. It’s somewhere to enjoy being a carnivore and to eat well without too much fuss. As my dining companion and business partner said – the perfect place to take a man for a treat! If you DO go, I’d recommend bearing in mind the way the josper cooks when you choose your meat. And, enjoy!
26 Maddox Street