Wow. Sounds awesome. I must check this place out!
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21 reviews of Goodman in English
I have a top 3 of steakhouses in London and this is my no 2 , My standards are above high so either way it gets a full 5 stars and you are guaranteed to have one of the best steaks of your life.
As well as very warm friendly professional service, Have been to both Mayfair and the one in the city, The one in the City can get quite crazy but it’s a very good kind of crazy, Where as Mayfair can be a Romantic Setting if need be.
There is also always a great choice for meat lovers, from Aberdeen Angus, to Irish to USDA and Australian Kobe (Wagyu) so is fun going as a group and tasting a bit of cattle from different parts of the world.
Trying to book a surprise(ish) birthday meal for someone turning 25 who likes their steak is difficult. Especially so in London when the more casual likes of Pitt Cue Co are non-reservations). The idea was to aim for hawksmoor-quality steak without forcing all diners to pay ridiculous prices should they be less into steak. Conveniently Goodman’s is said to do the best burgers in London – so you’ve burgers at £15 and decent steaks around £30-45. The birthday chap went for a 500g steak cooked medium rare. The waiter at Goodman’s pointed out that meat this time of year contains more fat because of the cold seasons, and recommended the steak cooked to medium. A really nice touch.
Food was great, and burgers were good. Though I didn’t leaving wanting to rush out to tell people about it (admittedly I wasn’t that hungry so it’s hard to know). Steak was declared good.
Not as dark-lit and swanky as Goodman’s, but some nice touches in decor and restaurant typography. Perfect for a something special in Mayfair for a 25th birthday meal at 2:30pm for a group of 8 if you want great steak and cheaper burgers but nothing too over the top.
As usual, the place was heaving with suits. The lady at the door seemed genuinely pleased that my table was ready despite me arriving 20 minutes earlier than my reservation. However, I opted to stay outside with a pint while waiting for my friends. I was famished by the time we were showed our table. We shared our usual prawn tempura. It was saltier than normal but still a winner. I had 2 pieces of the king curled in a delightful batter … crispy outside but the meat just cooked right. Almost perfect. My main was a cornfed sirloin medium. It was cooked to perfection … at least until I tasted my friend’s wagyu. Her’s was just out of this world. The kitchen made a mistake of making a medium well when she specified medium rare. So they made her a new one … and ohh the red in the meat and the charcoal grill … a carnivore’s heaven. We had veges and truffle chips on the side. I could eat a bucket of the chips … the truffle taste is very addictive, once one starts one could not stop. We managed to share a chocolate brownie sundae … Overall, another successful dinner!
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As part of my burger odyssey of London I decided to try the Goodman burger, especially after seeing Bellaphon labelling it the mother of burgers.
I would like to come back one day to try the steak but for this visit it was all about the burger. Of course it didn't stop me from having the white onion soup as a started (though I really shouldn't have). The soup was OK but I can actually make a better one myself. It didn't have the depth to it that I was expecting and it wasn't thick enough.
Main course was the burger which was cooked to perfection. Lovely light bread, tomato and pickles. I added bacon and cheese which was free of charge, you can add any of the extras to the burger without paying extra.
The burger as others have said is quite compact, very dense patty but well cooked. I can't deny it's a really good burger but I can't honestly say it's better than the Hawksmoor one and for the price I would definitely consider Byron instead.
It did leave me utterly stuffed afterwards, but not stuffed enough to finish my wine and ordering the selection of sorbets though.
For full review and photos:
We organised a group of friends to meet up for a meal and managed to rope up eight of us in total. Shown to the very comfortable leather chairs, we were promptly given jugs of tap water and a couple baskets of bread (I didn’t try as I didn’t want to spoil my appetite) prior to our friendly waiter appearing with a tray of meats.
Partly educational, he demonstrated the different cuts available – starting from the bottom right is the sirloin and going anti-clockwise is the fillet, rib-eye, porterhouse and bone in rib-eye. He also told us the different weights of the cuts on show but I just plain forgot now. He also explained what is a porterhouse and the difference between a porterhouse and a t-bone – a porterhouse is essentially a cut with a sirloin on one side and a fillet on the other while a t-bone is pretty much the same as a porterhouse but a bit further down the animal and contains a smaller proportion of fillet.
We wanted to try a couple different types of meat and cuts and were aiming for about 350g each so probably a total of 2.8kg. The waiter did say that choosing a cut with bone means we would need to remove about 15% of the weight to accommodate. In reality, we ended up with 1kg of US porterhouse and 850g of Irish bone in rib-eye, except that we had double that so it was easier for the eight of us to share the meat. So yeah we ended up with 3.7kg, which I only found out later on the bill and it worked out to nearly 400g each. Oh well.
So yes we chose just two different cuts – porterhouse and bone in rib-eye – as well as two different sources of meat. The waiter explained that the US beef was corn-fed so slightly sweeter while the English (Belted Galloway on the board) was grass fed and supposed to be beefier in taste. Meanwhile, the Irish was corn-fed for the last 60 days so had a blend in between the English and the US.
Finally, onto eating the actual meat. As we were sharing platters of steaks, the kitchen sliced the steaks for us, exposing the beautiful pink meat inside (medium rare requested for). I have to say though that the fillet side of the porterhouse was overcooked on our plate. Generally, the surface had a great charred smoky taste and smell while the meat was pretty tender except for the sirloin bit of the porterhouse, similar to my previous experience in Hawksmoor.
In regards to the taste of the meat itself, I don’t think I could really differentiate the two sources (my poor weak sorry taste buds). However, of the four among us who had sampled Hawksmoor before, three of us found the meat here less beefy than the Longhorn breed at Hawksmoor. Also, the beef is less seasoned here.
To be fair, the sauces provided are fairly good particularly the red wine with blue cheese one which pretty much everyone loved.
We chose a variety of sides to share such as chips (just normal chips, no triple cooked stuff), creamed spinach with gruyere and mushrooms. All of them were good actually.
For desserts, we tried three of them – sundae with brownies and lots and lots of whipped cream, triple chocolate mousse and a caramel parfait. I would suggest avoiding the sundae unless you actually enjoy whipped cream but the mousse and the parfait were both pretty good. The PigPig and another female accomplice then decided to have a glass of Tokaji each, which was actually pretty good.
Altogether, the bill came up to nearly £500 for the entire table which included two bottles of wine (I had no input into the wine choosing. It made more sense for my friends who are in a wine tasting course to choose it) costing £39 and £60 each.
The steak and the cooking of it was actually of a very good quality and we all enjoyed our meal there as not only was the steak good, but so was the sauces and the side dishes while the service was friendly and helpful. Yet, Hawksmoor still provides better tasting steak at very similar prices. Still, there is no shame in coming second best to Hawksmoor in serving steak, much as there is no shame in running the 100m race in 9.60 seconds to come second to Usain Bolt.
Without doubt in the top two steak restaurants in London, along with Hawksmoor.
Steaks are big, well aged and charred to perfection by the Josper grill. To maximise enjoyment order a selection of steaks for the table, getting some corn fed USDA, some grass fed from these shores and, if you can, a mix of dry (on the bone) and wet (off the bone) aged. These bits of beef really are special.
On the topic of beef their burger is arguably the best in London, made from the same aged meat as their steaks, incorporating fatty offcuts from the joints. It's big, bloody (if you order it right) and smoky. The price doesn't change when you add toppings so for £12 you can get a cheese and bacon burger with chips, something many of the gourmet burger chains won't do for that price.
Sides are good too, ranging from chips, through truffle oil macaroni cheese, to rich, creamed spinach.
The wine list is big with some really nice stuff at the cheaper end, at around £26 the Don David Malbec is perfect with the red meat.
For photos see Greedy Diva @ http://greedydiva.blogspot.com/2010/03/goodman-all-hail-g...
Should we go for a burger at Goodman?". Despite my better instincts, this was apparently not a rhetorical question.
I almost did not bother to answer, thinking the affirmation so obvious that I could just turn up. In any case, my tardiness in reporting back on the Goodman burger has more to do with a hectic schedule, cleverly belying my utter raving enthusiasm for what was a sensational evening.
Goodman is essentially a steak house. Not of the tawdry, checkered table cloth and grey chewy steak variety you see around Leicester Square - often frequented only by hapless tourists and dodgy stag doos - but a real, classy, clubby New York style steak house (but still with no frills like, say, tablecloths) widely reputed to serve some of the best bits of grilled beef in London.
I'm salivating just at the thought of it.
However, my visit to Goodman was of a different kind. I had teamed up with some other like minded bloggers and we had one thought in mind (some might even suggest we had but a single thought between us [how cruel]). Our mission: to devour the Goodman burger.
A good burger in London is a thing of rare beauty. Hawksmoor's is lovely (more on that in an upcoming rave) and Byron's is also good. But my absolute favourites are both in New York - at Little Owl and Shake Shack respectively. What would Goodman have to offer?
A bloody good burger, so it turns out.
The hefty 1/2 pound beef patty is thick, dense, rich and smokey. The finely minced patty is nestled nicely in a glistening bun along with the essentials - pickles, tomato, onion and lettuce - I added cheddar. There are optional extras like egg (a la the Aussie burger), fried onion and mushrooms (but why detract from the glory of the top notch beef?), and we shared a side of Bearnaise. The thick cut fries (which some bemoan, but I adore) come as a package deal with the burger for £12.
For a price comparison, Byron's (very good) 6oz cheeseburger with fries will set you back £10. This makes Goodman's rather upmarket and sizeable burger, in a classy steak house setting, something of a good deal. (I know some will not see the value in paying 12 quid for a burger and fries, but they're probably unlikely to read my blog too often.)
We also shared some delicious creamed spinach with Gruyere, lest our heart rates might be taking it too easy.
I am not going to launch into a rating comparison with the Hawksmoor burger, since they are the apples and oranges of the burger world - and to do so would burden me with something of a Sophie's Choice type dilemma. Hawksmoor's burger is a looser and gloopier, unabashedly UK burger, including marrow in the mix. Goodman's half pound patty is extremely dense, finely ground and more uniform. It's more like a thick set version of a traditional US style patty. I loved it, and ate it all (naturally), but not without a subtle popping of the top button. If you can bring yourself to visit Goodman and not have a steak, you're going to be happy with your burger.
But the end product is not the only reason I fell head over heels in love with this place. The intense passion for their product, detailed back to front knowledge of it, and dedication to serving their customers the highest quality was the clincher that really won my heart.
Although we were not invited to dine, and booked without blogger ID disclosure, the Goodman crew caught wind that we were coming. Under the hospitable eye of manager David Strauss, they prepared for us a starter of beef carpaccio (creamy, melt in the mouth) and a couple of surprise In-N-Out (West Coast USA burger chain) style burgers to divvy up between us (knowing the current moans about the need for someone to adopt and perfect a basic US style greasy burger in London). What absolute champions. This one was layered with 2 thinner patties and oozing slices of melted "plastic" cheese (not Kraft, but along those lines). It was also delicious and was sided up with oodles of thin fries smothered in fried onions and thousand island style sauce. Yeah baby.
Although potentially heart stopping, it was of course still of the Goodman quality and had less of the grease factor of the greasy US chain burger (which you may or may not view as an ideal thing).
A fascinating tour of the kitchens with chef extraordinaire, John Cadieux, revealed the Josper charcoal grills at work, where gigantic, thick steaks were being grilled to perfection at the coal face. Inside the Goodman dry aging room, enormous sides of prime beef lined the shelves, some aged and decayed to the extreme. Walking into it was something of a "Charlie and the Chocolate Factory" moment and I was feeling more like Augustus Gloop by the minute. There's both USDA beef, and Scottish grass fed varieties. I would love to back for the steak as soon as possible. John's knowledge of and passion for his subject is as infectious as it is fascinating.
We finished off with a completely-unnecessary-but-thank-God-we-did-it New York cheese cake (gorgeous, with crispy biscuit base) and the scrumptious chocolate chunky fudge sundae which I kept digging into just until reaching the point of physical explosion.
Our wines were also delectable, particularly the Simi (a Californian Cabernet Sauvignon) expertly selected by Denise (The Wine Sleuth).
The Goodman crowd was largely blokes, with the occassional gorging female among them - there's a fair amount of testosterone about. Our table, being equally weighted with women, was clearly at odds with the rest of the room.
Women of London, step up to the plate with your male brethren and get your iron fix. I can confidently recommend Goodman as a superb place to do it. And get that chocolate sundae while you're at it.
It’s no secret that I love a good burger. My love stretches far and wide, and hell I’m even obsessed about meatballs, and really, a patty is just a big flat meatball, no?
The answer is yes. End of.
Anyway, my number one burger joint in London thus far is Byron Burger, but everyone’s been going on about the “Hawksmoor burger” and the “Goodman burger” and which one’s better manana. Having always come from the school of I-want-to-find-out-for-myself, last week I hit up Goodman Restaurant and ho’d into the “Goodman burger”.
I’d been to Goodman in their pre-burger days, so I already know the meat’s good. But how will their burgers fare?
Well, you know what, Goodman puts up a damn good fight against Byron, and I’m scared to call the odds but that brioche bun, a classic towering fluffy brioche bun, almost pushes it over the edge, straight into the winner’s circle. Almost.
Goodman’s patty is also bigger, fatter and juicier and cooked a deliciously perfect medium-rare, better than Byron’s 6 oz patty. But Byron has that pickle, which I adore and Goodman, well… teeny tiny pickles and sometimes, boys and girls, size does matter.
Aside from the pickle, Byron’s burgers are also circa £7 which even with chips is a few pounds less than Goodman’s £12 (with chips).
Maybe I ought to love them all equally. Like my little burger babies. Yep.
How about this: If you’re just after a simple burger, nothing fancy and possibly not even chips, then definitely go to Byron.
But should you be after a schmancier meal, like you kinda wanna impress someone with a swish dinner but y’know showing you’re all down to earth and stuff and you eat burgers, Goodman is probably the way to go.
But I do hate to choose I mean, they are my burger babies now and I love them equally! Honest!
Dark wood? Check. Leather banquettes? Check. Good lookin' hunks of huge marbled steak? Oh most definitely yes. In Goodman, a chunk of prime gourmet US of A has landed in the middle of good ol' London town.
Now we may mock spray on cheese and Kraft. But y'know, we have deep fried Mars Bars and Wimpey so there's no point us saddling up that high horse. And while it may not be haute cuisine, American's take their steak very seriously indeed.
Goodman is well and truly grounded in this tradition. Knowing this I was expecting something good - no, great - when it came to the steak. From the moment the waiter introduced us to an attractive gathering of meaty slabs, I knew I wouldn't be disappointed. USDA corn fed New York strip steak, Irish grass fed ribeye, a sirloin from Scottish Black Angus, this was an international steak summit of the very highest calibre.
But you know something? I didn't go for a steak. Why? It was very expensive - a rib eye was around the £30 mark before you think about sides - and I had spotted the burger. Now the Twitterati have been tweeting loud and long about burgers recently and I had heard that Goodman's made one of London's best. And it was only £12 and came with chips. Gift horses and mouths sprang to mind. This was a bargin.
And it was, it really was. But before burgers came starters. They ranged from the good (seafood risotto - worthy but dull) to the great (herring, more on that in a minute). Chicken liver & foie gras was smooth, wobbly and lightly livery. Very tasty. Tiger prawn tempura was good, and really lifted by the merest hint of spice.
But the Russian style sweet herring, oh my word, the herring. That was seriously good. Soused in a light sweet and gently sharp pickle it tingled perfectly on the tongue and had a delicate sea-inflected flavour. Eaten with slender slivers of dark rye bread and cornichons, it was the star.
The burger was American in style it, an evenly shaped ground beef patty, and moist without being greasy. It was intensely beefy and had been cooked to perfection. Slightly pink and just juicy enough. A fine burger indeed. My only complaint was that I found the bun a little dry, but I think that's more personal preference than kitchen fault. And the chips were fabulous.
The rib eye - I fliched a taste from a friend - was very good, if a little unevenly cooked. Rare at one end, and medium at the other. It was testament to the quality of the meat that this didn't matter. It was full of taste with a lightly melting texture.
Desserts were decent, but not spectacular. And so. while some of the extras didn't live up to billing, the meat was fabulous. The pricing is a bit uneven, an absolute bargin of a burger and great, but expensive, steak. I'd come here again, but probably stick to the set menu or the burger. And the herring.
As a member of a London steak club this is our joint fav. We have a mission to identify the best steak in London, drink some great wine and beer, make friends but most of all eat great meat. Goodmans ticks all the boxes, quality of meat, service and atmosphere. Im normally pretty extensive in my reviews but theres a few things about Goodmans that I dont want to shout about as there special and I know what will happen if I do! I will say that steak selection is very, very good and price is about £50 per head with wine. Although you could spend a lot more but not much less!
Clients as with most steak houses are about 80% male although the mould is being broken a little already here. There are always suits in here but also people in there casuals having a good night out. Its not too loud although Its not a first date place either! Steak house and first....NO...just no..
Sauces are great, salads good, drinks good, wine great (has my fav bottle in London).. But its all about the steak here!
Im in the process of adding about 20 other steak house reviews that I hope to get up over then next month..
I'm not a steak fan. I'll eat it, but, given a choice, I'd rather go some other place rather than a place which serves huge chunks of meat. Still, I had to come here because a friend of mine wanted to check this off her list prior to leaving London for good.
I was really tempted to go for the fillet for health reasons, having started on a new gym and diet routine just a couple of days before, but was persuaded to try the Goodman Ribeye. After all, as I said, I'm not a steak eater, so I might as well try something they're good for while I'm there.
The steak was one of the best I'd ever eaten. Unusually enough, it was my third steak in four weeks - one of the others being from Buen Ayre - and when I say it's the best, I really do have a basis for comparison here. And the sauce - stilton - didn't taste of stilton at all. Instead, it was a red wine reduction with stilton and was just simply wonderful. All of us had opted for different sauces, and we were all in agreement that mine was the best (hooray).
In terms of sides, the spinach with gruyere sauce, and the mushrooms were fantastic. The chips were nice and thick and crispy as well.
Surprisingly, I managed to finish all 400 g of my ribeye (excluding the fat, given my new regime) and even had space for dessert. I went for the baked New York cheesecake and berry compote and was astounded by how light it was. The base was really delicious and crumbly as well. The Everbest Sundae was also really good.
In terms of service, it wasn't hurried and the staff generally didn't seem to mind that my table took a long time to order as we were waiting for two other people who took over half an hour to arrive.
The restaurant itself seems like a typically posh steakhouse with wood panelled walls, sturdy tables and lighting a tad on the dim side.
Our bill came up around £45 per person excluding drinks. Certainly not the cheapest steak place in town, but definitely worth a visit.
Reservations are essential. If there isn't a slot available on their online reservation system, try calling and asking. That was what we did, and we managed to get a slot at a very reasonable time even though the online system told us otherwise.
Lucky my other half took me here for my birthday and she was the only lady in the place (apart from the staff.) OK I know I was being selfish and wanted to eat Steak for my birthday :-)
Whenever I go to food places that are established and supposed to know about the food I always advise for staff to recommend.
Started off with Rose and that as ever was reliable nicely chilled and could have drunk by the Pint.
We were shown the meat plate and thought WOW I want the nicest and biggest. They had meat cuts from Australia and the US here.
Recommended an Australian Fillet that was marinated in Cajun spices for 7 hours. This was new to the menu. We ordered the chips, mushroom and Honey Glazed Carrots that were tasty. Chips were crispy and tasty.
My lovely lady had the Salmon which she thought was equally as good as my steak.
The Steak for sure was tasty and the fat had oozed to the sides making it tender and nice and pink in the middle. I had the Silton sauce with a beef stock blended and loved it. I could have taken it home.
You do not need to have a starter or desert here as the Mains do the job perfectly.
The restaurant is pefect for dinner parties and not a romantic venue.
We left after I was treated and the bill came just under 80 quid. This is a good price for Maddox Street and good food for 2.
Once again took my carnivorous friend here to try to satisfy his insatiable desire for red meat…........and I almost succeeded. The choice was between fillet, striploin and ribeye(USDA, Australian and Irish beef) and weights from 250-400g, except for the Irish bone in rib eye which weighed in at 800g.
We both went for the USDA rib eye, as the Australian looked far too healthy(too much time at the gym). medium rare and medium, they were both perfectly cooked and accompanied by chips, sauteed onions and spinach they were a joy to consume.
Before dessert we got a tour of their drying fridge where they hang the Irish beef and also were shown the oven they use a Spanish brand josper. As well as the beef I had the 'unravioli’ to start and the chocolate dessert with a lovely amulys, and the man had a Russian beer and we shared a bottle of the house red(free if you order two courses in January). All in all the ticker(including 12.5% obligatory service charge) came to £98.15, which I was quite happy to hand over without quibble. Go soon and go often I would hate a great place like this to fall victim to the credit crunch!
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