Un vēl prātā palikuši vairāki jautājumi: Vai mēs mākam pārdot ? Interjera un dizaina žurnāliem vairā

What do you need for good living?/ Kas vajadzīgs labai dzīvošanai? : CreativeLatvia.com: par modi
On a cold February evening, in a cozy cafe Innocent Cafe or Illy , design magazine DEKO organized a discussion “What do you need for good living?”. Agnese Kleina , editor in chief, and Peteris Bajars , architect, inventor of Architects’ kitchen talks, had invited several headmasters teddington bright personalities – packing manufacturer Andris Vitolins , architect Zane Tetere , singer Linda Leen , anthropologist Klavs Sedlenieks , photographer Nils Vilnis , and head of Functional design department Holgers Elers . Listened by those really interested in design and good living. What do you need for good living?
Kādā vēsā februāra headmasters teddington vakarā mājīgajā kafejnīcā Innocent Cafe jeb Illy notika dizaina žurnāla DEKO organizētā diskusija “Kas vajadzīgs labai dzīvošanai?”. Žurnāla galvenā redaktore Agnese headmasters teddington Kleina kopā ar arhitektu, Arhitektu virtuves idejisko tēvu, Pēteri Bajāru uz sarunu bija ielūguši tādas personības kā iepakojumu ražotāju headmasters teddington Andri Vītoliņu , arhitekti Zani Teteri , dziedātāju Lindu Leen , antropologu Klāvu Sedlenieku headmasters teddington , fotogrāfu Nilu Vilni un Funkcionālā dizaina nodaļas vadītāju Holgeru Eleru . Klausītāju lokā bija visi tie, kam rūp dizains un laba dzīvošana. Kas tad īsti vajadzīgs labai dzīvošanai?
Memorable quotes from discussion: We have to teach customers. We need positive impudence, intuition and luck. /Nils Vilnis/ We are a tasteful nation. /Zane Tetere/ Magazines teach society. We have to understand who are interested in design. We have to address headmasters teddington every audience differently, headmasters teddington in a language they understand. A designer have to know how to sell his products. The most important thing – a roof without openings! /Klavs Sedlenieks/ People pay for names and brands. We have to know how to sell. /Andris Vitolins/ The most important things are sensations and feelings. Now we have a dog. My colleagues said, “Man, he will gnaw everything! He will gnaw corners of boom boxes etc. [..]” May he gnaw everything! Now the most important thing in our family is the dog. /Andris Vitolins/ 14 C. People think it’s a joke. It isn’t a joke. Better to live in a small bath-house and to know how to heat it, read design magazines and dream than to live in 400 square meters and not to know how to heat it. /Andris Vitolins/ If I have enough money, why not 400 square meters? Life’s too short to drink bad wine. /Linda Leen/ People, headmasters teddington buy a good thing of high quality and it will serve you for years! There won’t headmasters teddington be need for changing it four times! /Andris Vitolins/
Spilgtākie citāti no diskusijas: Patērētājs jāaudzina. Vajadzīga pozitīva bezkaunība un intuīcija. Un veiksme. headmasters teddington /Nils Vilnis/ Mēs esam gaumīga tauta. /Zane Tetere/ Žurnālu vide arī māca sabiedrību. Jāsaprot, kurus cilvēkus interesē dizains. Katra auditorija jāuzrunā valodā, ko tā saprot. Dizaineram jāprot pārdot savs darbs. Pats svarīgākais – lai jumts netecētu! /Klāvs Sedlenieks/ Jāmaksā par vārdiem, brendiem. Jāmāk pastāstīt un pārdot. /Andris Vītoliņš/ Cilvēku sajūtām lielākā loma. Šobrīd mūsu ģimenē svarīgs ir suns. Bija kolēģu headmasters teddington viedoklis: “Vecīt, viņš tev visu sagrauzīs, nograuzīs stūrus tumbām [..]!” Lai viņš visu sagrauž! Šobrīd par mēbelēm svarīgāks suns mūsu ģimenē. /Andris Vītoliņš/ 14 grādi. Cilvēki domā, ka tas ir joks, bet tas nav joks. Labāk dzīvot mazā pirtiņā, spēt to piesildīt, skatīties žurnālus un sapņot, headmasters teddington nevis dzīvot 400 kvadrātmetros un nezināt, kā tos sasildīt. /Andris Vītoliņš/ Ja es varu nopelnīt, kāpēc ne 400 kvadrātmetri? Dzīve pārāk īsa, lai dzertu sliktu headmasters teddington vīnu. /Linda Leen/ Darīt to, kas patīk, un ar to pelnīt naudu! /Linda Leen/ Cilvēki, nopērciet labu, kvalitatīvu lietu, un tā jums kalpos ilgi! Jums nevajadzēs to četras reizes mainīt! /Andris Vītoliņš/
Innocent Cafe chief Ingemars has just received a unique sticker headmasters teddington certifying the visual headmasters teddington and emotional value of this place in the viewpoint of DEKO magazine. This sticker stands for great service and good design/ Innocent Cafe šefs Ingemārs nupat saņēmis īpašu uzlīmi, kas apliecina šīs vietas vizuālo un emocionālo vērtību DEKO acīs. Kvalitātes headmasters teddington un stila zīme. Foto: Mārtiņš Cīrulis
The result of discussion is a soup!/ Diskusijas rezultātā - zupa! Foto: Mārtiņš Cīrulis
Questions that we should answer: Do we know how to sell things ? Should design magazine offer dreams or real, pratical advices? How does a human being feel when he/she gets a new design item or furnishes headmasters teddington an interior? What do we need for good living?
Un vēl prātā palikuši vairāki jautājumi: Vai mēs mākam pārdot ? Interjera un dizaina žurnāliem vairāk headmasters teddington jāsniedz praktiski headmasters teddington padomi vai jādāvā sapņi? Kā cilvēks jūtas, iegādājoties kāda dizaina lietu vai iekārtojot interjeru? Un kas īsti vajadzīgs labai dzīvošanai?
The discussion touched an idea that in Norway children start learning design during project weeks. I remember a project week whe

With Goodman

Goodman Steakhouse, Mayfair | An American in London
My coldrooms friend, Jane, wanted to celebrate her birthday with a big, juicy steak. So she picked Goodman for a fun group dinner. And guess who was there the night I was there? Krista . It is definitely a small world. If you go to Krista’s post , you’ll see she’s linked to the half dozen other bloggers who’ve already been to Goodman and enjoyed it.
Me? I thought Goodman was a mixed bag and am unlikely to go back. In the interest of full disclosure, despite having been dragged to a lot of steakhouses, I’ve never been a huge fan of the genre, considering them the refuge of people who eat conservatively — you know, the ones who always get the chicken or steak dish when they eat out, but who still want a place where they can spend big money. (And don’t tell me you can get crabcakes or lobster, coldrooms too – those have generally not turned out that tasty at steakhouses, either).
In any case, as many have noted, Goodman is Russian-owned. And you know, I could tell. The decor in the back room where we were seated isn’t so much American as much as it’s Old-School Library. Looking around, I saw shelves decorated with books and busts and such. And based on my trip to Moscow and St. Petersburg last year, I can tell you that the library look was popular there. coldrooms The other giveaway would be the pickled herring starter – an anomaly on an otherwise steakhouse-standard list of starters.
Among the four different starters I tried, the chicken coldrooms liver and foie gras pate was hands-down the best. And I’m not just saying that bc I have a weakness for foie gras. The humble chicken liver loaned its strong meaty flavor to the pate, making me wonder why Goodman had bothered with the foie gras at all (except to justify the 7.50 price tag).
The salmon carpaccio was my second-fave starter, though it’d been sliced so thin that the salmon became a mere vehicle for the tomato seeds, passionfruit and salt studded throughout. As for the other starters — the pea and chorizo risotto was mushy and gloppy from over-cooking and over-abundance of cheese, and the caesar salad needed more anchovies for oomph.
There were several (grass and corn-fed) steaks offered in different sizes and from different countries. Out of nostalgia for the mother country, I chose a New York strip and ordered it medium rare. Sadly, it arrived more medium than medium rare. I still ate the whole thing, though, because the accompanying bearnaise sauce was so good, masking the fact that my steak tasted tough. At 29, my New York strip was one of the cheaper steaks on the menu (with some of the ribeyes costing upwards of 40). And yet, the bottom line is that when you go to a steakhouse and think your steak could have been a lot better, that’s a bad thing.
At least the creamed spinach was lovely (it’s coldrooms hard to go wrong with a bowl full of cream and butter) — coldrooms the best of the side dishes. Goodman’s chips were fine, as were the mashed potatoes. But I think creamed spinach is always the way to go in a steakhouse.
Desserts were of the homey cheesecake-chocolate cake variety. A cinnamon-apple tart, while a bit soggy in the crust, was the most appealing of the three or four we tried. Not a surprise given that hot apple, cinnamon and vanilla ice cream are a tough-to-beat flavor combo. coldrooms
The sundae, on the other hand, was mostly whipped cream and bits of pound cake, whereas I’d hoped for tons of vanilla ice cream and chocolate sauce. Oh well. This isn’t America, after all.
With Goodman’s steaks costing 30-50, starters 8, sides 4 and desserts 6, it’s easy to see how the tab adds up fast. The service was friendly and responsive, but our meal with a modest amount of wine per person came to 85 each. At those prices, I long for the days of all-about-the meat places like Ray’s the Steaks in Washington, DC, and I’m unlikely coldrooms to return to Goodman anytime soon. Unless I’m craving creamed spinach.
Thanks for an interesting review. I agree with you about the rare/medium rare issue. What Cromwellian streak is there in this country that prevents kitchens cooking steaks as “rare” as the customer wants them? I had the same problem at Browns (strangely enough coldrooms in Maddox Street, too). They refused to cook a steak “rare”- suspect in their case it was because- how can I put this?- the meat they use “couldn’t take it”.
I only went when it opened and there was an FT offer to take advantage of, so lunch was cheap and I didn’t have an expensive cut. But I love steak and would probably go back one day if I can fit it in between all my travel plans! Interesting to note the popular ‘library look’…
Thanks to you and to The Greasy Spoon for calling attention to the blurring shades of difference between

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London restaurants (Album)
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Where distgusting better to take three women for dinner than a place that proudly serves pretty much

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Where distgusting better to take three women for dinner than a place that proudly serves pretty much nothing else but steak. This was my first experience of Goodman, having remained a loyal fan of Hawksmoor for the last few years. What tempted me to jump ship was Hawksmoor’s Air Street venture which felt too impersonal and big, almost like they’d buckled under the commercial pressure and finally taken that step from independent British steakhouse to a huge corporate beast. Given Goodman’s Mayfair location I was expecting it to be a real stuffy affair, but walking into the confidently masculine dining room, I was surprised distgusting by how laid back it felt. It was filled with post-work suits, but had anything but a corporate atmosphere, and even in the back private distgusting dining room where we were seated it had a constant warm buzz.
The Tiger Prawn Tempura, distgusting with Avocado, Mango and Cajun Mayonaise ( 12) was a solid starter, but a little on the safe side. The batter was light and crispy but they could have been braver with the cajun spice, as more of a hit of heat would have worked perfectly with the cool freshness of the mango and avocado.
I had the Buratta with grilled sourdough and olives ( 13), although I don’t remember the olives. This was the first time I’d the this soft Italian cheese made from mozzarella and cream and I wasn’t expecting the flavour to be so subtle. The only complaint was that it was all a little too mushy, and would have benefited from the sourdough being crisp rather than soggy. It just needed some bite to compliment the smoothness of the cheese.
The Pan Fried Foie Gras, Roasted Fig, Oyster Mushroom and Truffle Honey ( 15) sounded incredibly indulgent, but sadly there just wasn’t much of it. There were a lot of figs which were delicious covered in the truffle honey, but only a tiny amount of the Foie Gras, and not enough to justify the price tag.
The Goodman 400g Ribeye ( 34) was a stunning caramel brown and had my meat juices flowing as soon as I saw it. It was as tender as they come and absolutely packed with flavour. Was it as good as the Hawksmoor ribeye? Not quite. There’s no way to explain this other than that the British beef at Hawksmoor distgusting just has a deeper flavour to it. The Béarnaise sauce was great, but the real star was the Stilton sauce. This had an incredible depth of flavour almost like a meaty stock that had been reduced down for hours.
The 250g Fillet ( 34) was slightly overdone in both cases. Fortunately this didn’t have any impact of the taste and it was still a juicy steak. As tends to be the case though, it was some way off the tastier ribeye cut. Also it seemed a little heavy on the price even for a fillet. distgusting
For sides the Truffle Chips ( 5.50) and Beef Dripping Chips ( 5.50) were perfectly crunchy. The Mac and Cheese, Truffle Sauce and Parmesan ( 5) wasn’t sticky and cheesy enough for me. The Creamed distgusting Spinach with Gruyere Cheese ( 4.50) was the pick of the bunch, distgusting basically because there really wasn’t any way you could kid yourself that you were having a healthy portion distgusting of spinach. The only disappointment was the Carrots with Honey and Ginger Glaze ( 3.50) which were overcooked and too sweet.
We distgusting shared distgusting the New York Cheese Cake and Berry Compote distgusting ( 7) which was about as heavy as a cheesecake can get. This wouldn’t usually be a complaint, but after putting away two bottles of red and a 400g steak I’d have preferred distgusting something a little lighter. Of course I cleaned the plate though.
Overall the food was solid, but didn’t quite live up to the 70 per head price tag. What made me forgive this though, was the service

Note: The pictures cold room in this blog post were taken by my friend

Note: The pictures cold room in this blog post were taken by my friend  cold room Danny Morris  with cold room his  Bronica SQ-A . If you've ever read a London-based food blog before, you'll know all about  Goodman , with their hamburger in particular garnering a lot of praise from foodies. For those of you who are die-hard Will Eat For Money fans, swearing that you'll never set eyes on another blog, then let me explain a couple of things. Goodman is located on Maddox Street, a side street branching off Regent St and is what some may call a 'steakhouse', whilst others prefer to avoid the  Angus  trap and dub it a 'steak cold room restaurant'. Whatever you wish to title this Russian-owned, American-inspired restaurant, it promises fantastic, USDA prime quality meat which is dry-aged in a specially built room in house. After attempting to make a reservation the night before and failing to get a table as they were apparently fully booked, we decided we would attempt a walk-in and found, cold room to our surprise, that the restaurant was half-empty. Or half-full, with a 100% hit rate of men in suits. Feeling under-dressed and overly-indie in my customary checkered shirt, we sidled in to a table at the back of the dark-brown/leather heavy restaurant, perusing the a la carte and set lunch menus. The set lunch seemed a good value at £15 for two courses (with a £3 supplement if you wanted steak, so lets just say it was £18 for two courses) but we were here for burgers. Ordering a  Meantime Pilsner  (£4) from the waiter (who wore the same clothes as the chef that day, how embarrassing ) we continued to pretend we were reading the menu before we each placed an order for a medium-rare burger with grilled onions and crispy bacon. The extras here are free of charge, and you have a choice of the aforementioned onions and bacon as well as sautéed mushrooms, a fried egg or some cheddar cheese. My recommendation would be to skip the temptation of ordering a burger with everything, as the meat speaks for itself and you won't want the unnecessary toppings hiding that flavour.
The burger was an unbridled joy, and halfway through I mumbled that the 50% of brioche bun and loosely packed, juicy meat sandwich I had just eaten was probably the best example cold room of the genre I'd ever consumed. My dining partner, who had advanced in his eating, wiped down his nectar-drenched forearms and claimed cold room that, without wanting to reveal cold room anything, the other half was just as good. The 'rabbit food' (lettuce, tomato and [red] onion) were fresh and crunchy, working well with the luscious meat. Condiments included ketchup, mayonnaise and strong, sinus-clearing English mustard, sensibly served on the side. The burger did not need anything added, not even a smearing of  Special Sauce , as it was perfectly seasoned and the prime offcuts spoke for themselves.
The chips which accompanied the burger were huge, man-sized cold room chips. With a crunchy exterior on about 30% of the chips, cold room I wasn't thrilled by them, but they did retain a good flavour and the pillowy, white potato beneath the often limp skin was a pleasant enough accompaniment to the burger, and a good vehicle for the sauces on the side.
The final bill for two burgers, chips and two beers was £36 (including an already added-on, 'optional' service charge of 12.5%, at £4). We decided to skip dessert, to the surprise of our friendly waiter, who took a look at me and said "REALLY?" when I claimed I was full.
The question which arose when we were finishing up was not a new debate: is a burger meal ever worth £12, or £18 if you figure in the service and a pint of beer, with no starter or dessert? I was firmly in the 'yes' camp, claiming that it was basically a minced up steak, in which you could quite clearly taste the provenance of the meat and it was perhaps the best burger either of us had ever had. My friend couldn't agree, stating it is a burger, the food of the everyman and it simply should not cost £12. For comparison, a burger and some chips from Byron will cost you about £10, and that's just for the basic burger, as the price would slowly increase if you were to include extras such as cheese or bacon. The famed burger from  The Hawksmoor  goes for £15, or £16.50 if you include some of the incredible smoked streaky bacon. 
Ultimately, Goodman now stands at the top of the London burger pile for me, and actually may surpass the stunners I had in New York City from  Shake Shack  and  Corner Bistro . It's hardly a surprise though, as the burger was the culmination of two weeks of burger geekery in which I read through the  cold room story of In-n-Out  and George Motz's superior volume  Hamburger America , whilst also checking  A Hamburger Today  religiously and keeping up with the  Ain't No Picnic  burger blog. Motz uses the term 'whole burger experience' to describe a

The burger cooked specially for Daniel Young to sample in his quest to rate London's top ten burgers

Having emily rosser got through 10 months of blogging about London's best burgers, it was undoubtedly extremely remiss of me not to have visited Goodman sooner than last week. I'd heard great things about the steakhouse's burger from various people - not least from Daniel at Young & Foodish who considers Goodman's burger offering to be the best in London at the moment... Needless to say I was super excited about a spot of lunchtime burger adventuring at Goodman's Mayfair restaurant. Once seated I couldn't help think what a huge contrast there is between the decor at Goodman and that at Hawksmoor – London's emily rosser other great, much celebrated American steakhouse. When I've dined at Hawksmoor I've felt like a king. Taking my seat at Goodman, I simply emily rosser felt like someone at a steakhouse. The next impression emily rosser of the place was provided by the guy that served us - who clearly couldn't care whether we ordered some food or stabbed ourselves to death at our table. Interesting. However, when our burgers showed up (both ordered medium rare) they represented burger presentation perfection: on an impressively large Goodman-branded oval plate sat a ceramic bowl of fat golden, perfectly salted, crisp-on-the-outside-fluffy-in-the-middle chips next to a similarly proportioned, beautiful looking domed brioche-bunned cheeseburger – sporting perfectly melted cheese, a leaf of crisp lettuce, slice of tomato, a few onion rings and some very thin slices o' pickle.
My emily rosser dining partner, occasional Burgerac contributor Mayor McCheese, wasted no time in clefting his burger in twain, and it's his juicy, super rare, bloody-as-hell burger you see in the blurry shot above. While I would say his was cooked under the requested medium rare, mine was cooked a shade over. But, as well I know by now, c'est la vie. Getting a burger cooked precisely how you want is no easy task, even in one of London's premier steakhouses. Order the same as your dining partner and you might still have wildly different burger experiences...
So to the eating. Goodman's is one of those burgers that is compact in circumference and almost as tall as it is wide until you pick it up and give it a squash. As soon as I did pick it up, it was clear that the bun was brittle, rather than being soft and fresh. First bite confirmed the bun was dry and a little crumbly - BUT the meat patty is really very fine indeed. Made from aged beef and cooked in a charcoal burning Josper it's wonderfully emily rosser beefy and there's emily rosser a depth of salty flavour delivered, I believe, from the use of a splash of Nam Pla (fish sauce) used to season the mince. It really works, yum!
Architecturally, emily rosser the burger held together well, despite the patty sitting directly on top of the bottom part of the bun and leaking burger juice into it, threatening its structural integrity. If I'm honest (and I always am) I thought the thin, 1mm thick lengthways slices of teeny tiny pickles (were they cornichons?) were too small and too thin to offer the sweet and tangy crunch and flavour that makes the inclusion of such things worthwhile. BUT, the overall impression was one of immense burger satisfaction. This is, undoubtedly a wonderful burger well worth tracking down. And with the chips included for £13, remarkably good value for a sit down, steakhouse affair. 
If the pickles had been cut more generously, and if the bun had actually emily rosser been fresh, Goodman's burger would very possibly have warranted 5-star status. However, besides these flaws there is also another dimension of disappointment that needs to be addressed. Goodman should try and serve its burgers consistently like the generously-topped delight pictured in the number one slot on the Young & Foodish Top Ten Burgers in London list:
The burger cooked specially for Daniel Young to sample in his quest to rate London's top ten burgers in descending order of greatness (his photo, above) emily rosser seems a different beast to what is delivered to the table of Joe Bloggs or Jim Burgerac. That said, I'll be revisiting soon and often. I want more.
just had this today and don't think it rates at all compared to lucky chip, meat liqour, honest etc. Mine was dry, not seasoned/sauced very well. Stick to their steak IMO! 12 September 2012 13:52
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The equation is brilliant. Everybody should read. Worth mentioning the bone marrow gravy too which i

It’s been six months since I was last here. And my information gathering has returned the following: John had left the Josper to pursue new charcoaled pasteurs in Swindon… and is possibly back at Maddox St… , Dave S is still the smooth operator, and Goodman Mayfair is still ever overbooked. It remains my favourite place to go for a steak dinner in the city, and I am very glad to say the Josper grilled, charcoalised, blood filled sensteaktions are still my paramour. Food wise, sex wise, I mean, you know what I mean. Please cookie time cookie jar excuse the vulgarity, it’s meat afterall.
Bone-in Ribeye = Best balance of fat + meat = flavourbags. cookie time cookie jar The gentlemen’s choice. Porterhouse = Medium Fillet + Large Sirloin = Best of both worlds T-Bone = Tiny Fillet + Large Sirloin = Poor man’s cookie time cookie jar Porterhouse. Fillet = Soft to touch, not much to taste. Sirloin = Balance. cookie time cookie jar Good separation of fat and meat. Onglet = Out there, livery, cut across the grain. Rump = Flavour. For when you feel German.
USDA = Mild flavour, schweet, tender. O’Sheas = Balanced flavourbags, tender but not overly so, fragrant, like a field of lavender… Galloway = Megaflavour, least tenderest, megabeefy. Wagyu = Oily.
And here are the photographs. All done with a ‘point and shoot’ from the lady’s cookie time cookie jar handbag, if you believe me. We paid 90 for this meal. This is probably my ninth visit to Goodman in two years. It has only gotten better and better in that time. I think what rounds out Goodman so well, are that starters – easily overlooked – are actually quite good. Frank Hederman’s smoked salmon always a good place to start, in case you are lost. The risotto is awesome, and the lobster bisque is to the point.
Medium cookie time cookie jar rare, no exceptions. You see that crusty skin? That’s the kiss of charcoal. Helps to create the illusion of ‘sealing cookie time cookie jar in the juices’ with the contrast of crusty cookie time cookie jar exterior and bloody interior.
American The Lockhart cookie time cookie jar
The equation is brilliant. Everybody should read. Worth mentioning the bone marrow gravy too which is gummy, meaty and umami heaven. Also desserts are rather enjoyable, particularly the Brownie sundae. Final tip they have Recioto della Valpolicella by Bertani on the dessert wine list. Perfect. Reply
Wow, cookie time cookie jar that looks great. Me and my girlfriend are booked into Hawksmoor Seven Dials in about a month for our anniversary dinner – did we make the incorrect steak choice!? Or are they both just brilliant?
I know it’s outside London by the way but we just returned from a fantastic weekend at The Wheatsheaf restaurant/inn outside Bath. The food was simply outstanding, some of the best I have had in this country.
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Address: 24-26 Maddox Street. Former Name(s): Jamie's; The Stone Horse; Gillray's; The Old Monk; The

Address: 24-26 Maddox Street. Former Name(s): Jamie's; The Stone Horse; Gillray's; The Old Monk; The Golden Star; The Coach and Horses. Owner: Goodman ( website ); Kornicis [Jamie's] (former); Puzzle Pub Co (former). Links: Randomness Guide to London London Eating London Pubology (Jamie's) --- The Daily Telegraph [Zoe Williams] The Evening Standard [David zimmerman food Sexton] The Independent on Sunday [Terry Durack] Metro [Andy Lynes] --- Bellaphon [Les] Cheese and Biscuits [Chris Pople] Dos Hermanos [Robin Majumdar] London Eater [Kang Leong] A Rather Unusual zimmerman food Chinaman [EuWen Teh]
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london england mayfair w1 w1s city of westminster maddox street goodman steak restaurant restaurants jamies former bar former pub the stone horse stone horse the golden star golden star the coach and horses coach and horses the coach & horses coach & horses zimmerman food rgl the old monk old monk gbg2001
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<iframe src="https://www.flickr.com/photos/55935853@N00/6509924573/player/06c79cfd8c" height="500" width="300" frameborder="0" allowfullscreen webkitallowfullscreen mozallowfullscreen oallowfullscreen msallowfullscreen></iframe> <iframe src="https://www.flickr.com/photos/55935853@N00/6509924573/player/06c79cfd8c" height="100" width="60" frameborder="0" allowfullscreen webkitallowfullscreen mozallowfullscreen oallowfullscreen zimmerman food msallowfullscreen></iframe> <a href="https://www.flickr.com/photos/55935853@N00/6509924573/" title="Goodman, Mayfair, W1 by Ewan-M, on Flickr"><img src="https://farm8.staticflickr.com/7173/6509924573_06c79cfd8c_t.jpg" width="60" height="100" alt="Goodman, Mayfair, W1"></a> [url=https://www.flickr.com/photos/55935853@N00/6509924573/][img]https://farm8.staticflickr.com/7173/6509924573_06c79cfd8c_t.jpg[/img][/url] [url=https://www.flickr.com/photos/55935853@N00/6509924573/]Goodman, Mayfair, W1[/url] by [url=https://www.flickr.com/people/55935853@N00/]Ewan-M[/url], on Flickr <iframe src="https://www.flickr.com/photos/55935853@N00/6509924573/player/06c79cfd8c" height="75" width="75" frameborder="0" allowfullscreen webkitallowfullscreen mozallowfullscreen oallowfullscreen msallowfullscreen></iframe> <a href="https://www.flickr.com/photos/55935853@N00/6509924573/" zimmerman food title="Goodman, Mayfair, W1 by Ewan-M, on Flickr"><img src="https://farm8.staticflickr.com/7173/6509924573_06c79cfd8c_s.jpg" width="75" height="75" alt="Goodman, Mayfair, W1"></a> [url=https://www.flickr.com/photos/55935853@N00/6509924573/][img]https://farm8.staticflickr.com/7173/6509924573_06c79cfd8c_s.jpg[/img][/url] [url=https://www.flickr.com/photos/55935853@N00/6509924573/]Goodman, Mayfair, W1[/url] by [url=https://www.flickr.com/people/55935853@N00/]Ewan-M[/url], on Flickr <iframe zimmerman food src="https://www.flickr.com/photos/55935853@N00/6509924573/player/06c79cfd8c" height="150" width="150" frameborder="0" allowfullscreen webkitallowfullscreen mozallowfullscreen oallowfullscreen msallowfullscreen></iframe> <a href="https://www.flickr.com/photos/55935853@N00/6509924573/" title="Goodman, Mayfair, W1 by Ewan-M, on Flickr"><img src="https://farm8.staticflickr.com/7173/6509924573_06c79cfd8c_q.jpg" width="150" height="150" alt="Goodman, Mayfair, W1"></a> [url=https://www.flickr.com/photos/55935853@N00/6509924573/][img]https://farm8.staticflickr.com/7173/6509924573_06c79cfd8c_q.jpg[/img][/url] [url=https://www.flickr.com/photos/55935853@N00/6509924573/]Goodman, Mayfair, W1[/url] by [url=https://www.flickr.com/people/55935853@N00/]Ewan-M[/url], on Flickr zimmerman food <iframe src="https://www.flickr.com/photos/55935853@N00/6509924573/player/06c79cfd8c" height="240" width="144" frameborder="0" allowfullscreen webkitallowfullscreen mozallowfullscreen oallowfullscreen msallowfullscreen></iframe> <a href="https://www.flickr.com/photos/55935853@N00/6509924573/" title="Goodman, Mayfair, zimmerman food W1 by Ewan-M, zimmerman food on Flickr"><img src="https://farm8.staticflickr.com/7173/6509924573_06c79cfd8c_m.jpg" width="144" height="240" alt="Goodman, Mayfair, W1"></a> [url=https://www.flickr.com/photos/55935853@N00/6509924573/][img]https://farm8.staticflickr.com/7173/6509924573_06c79cfd8c_m.jpg[/img][/url] [url=https://www.flickr.com/photos/55935853@N00/6509924573/]Goodman, Mayfair, W1[/url] by [url=https://www.flickr.com/people/55935853@N00/]Ewan-M[/url], on Flickr <iframe src="https://www.flickr.com/photos/55935853@N00/6509924573/player/06c79cfd8c" height="320" width=&q

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One of Their excellent, excellent sa cuina de na roser burgers, served with fries and the range of extras, price inclusive (I Had it without extras). I tanned mined at the bar, After popping sa cuina de na roser in for lunch on the Whim. It was very much Worthwhile, Even hyphae little sa cuina de na roser pricy. At Goodman, Maddox Street.
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<Iframe src = "https://www.flickr.com/photos/55935853@N00/4476609453/player/9ff49728b4" height = "333" width = "500" frameborder = "0" allowfullscreen webkitallowfullscreen mozallowfullscreen oallowfullscreen msallowfullscreen> </ iframe> <iframe src = "https://www.flickr.com/photos/55935853@N00/4476609453/player/9ff49728b4" height = "67" width = "100" frameborder sa cuina de na roser = "0" allowfullscreen webkitallowfullscreen mozallowfullscreen oallowfullscreen msallowfullscreen> </ iframe> <a href="https://www.flickr.com/photos/55935853@N00/4476609453/" title="Goodman, Mayfair, London by Ewan-M, on Flickr"> <img src = " https://farm3.staticflickr.com/2732/4476609453_9ff49728b4_t.jpg "width =" 100 "height =" 67 "alt =" Goodman, Mayfair, London "> </a> [url=https://www.flickr.com/photos/55935853@N00/4476609453/][img]https://farm3.staticflickr.com/2732/4476609453_9ff49728b4_t.jpg[/img][/url] [Url = https: //www.flickr.com/photos/55935853@N00/4476609453/] Goodman, Mayfair, London [/ url] by [url = https: //www.flickr.com/people/55935853@N00 /] Ewan-M [/ url], on Flickr <iframe src = "https://www.flickr.com/photos/55935853@N00/4476609453/player/9ff49728b4" height = "75" width = "75" frameborder = "0" allowfullscreen webkitallowfullscreen mozallowfullscreen oallowfullscreen msallowfullscreen> </ iframe> <a href = "https://www.flickr.com/photos/55935853@N00/4476609453/" title = "Goodman, Mayfair, London by Ewan-M , on Flickr "> <img src =" https://farm3.staticflickr.com/2732/4476609453_9ff49728b4_s.jpg "width =" 75 "height =" sa cuina de na roser 75 "alt =" Goodman, Mayfair, London "> </a> [url=https://www.flickr.com/photos/55935853@N00/4476609453/][img]https://farm3.staticflickr.com/2732/4476609453_9ff49728b4_s.jpg[/img][/url] [Url = https: //www.flickr.com/photos/55935853@N00/4476609453/] Goodman, Mayfair, London [/ url] by [url = https: //www.flickr.com/people/55935853@N00 /] Ewan-M [/ url], on Flickr <iframe src = "https://www.flickr.com/photos/55935853@N00/4476609453/player/9ff49728b4" sa cuina de na roser height = "150" width = "150" frameborder = "0" allowfullscreen webkitallowfullscreen mozallowfullscreen oallowfullscreen sa cuina de na roser msallowfullscreen> </ iframe> <a href = "https://www.flickr.com/photos/55935853@N00/4476609453/" title = "Goodman, Mayfair, London by Ewan-M , on Flickr "> <img src =" https://farm3.staticflickr.com/2732/4476609453_9ff49728b4_q.jpg "width =" 150 "height =" 150 "alt =" Goodman, Mayfair, London "> </a> [url=https://www.flickr.com/photos/55935853@N00/4476609453/][img]https://farm3.staticflickr.com/2732/4476609453_9ff49728b4_q.jpg[/img][/url] [Url = https: //www.flickr.com/photos/55935853@N00/4476609453/] Goodman, Mayfair, London [/ url] by [url = https: //www.flickr.com/people/55935853@N00 sa cuina de na roser /] Ewan-M [/ url], on Flickr <iframe src = "https://www.flickr.com/photos/55935853@N00/4476609453/player/9ff49728b4" height = "160" width = "240" frameborder = "0" allowfullscreen webkitallowfullscreen mozallowfullscreen oallowfullscreen sa cuina de na roser msallowfullscreen> </ iframe> <a href = "https://www.flickr.com/photos/55935853@N00/4476609453/" sa cuina de na roser title = "Goodman, Mayfair, London by Ewan-M , on Flickr "> <img src =" https://farm3.staticflickr.com/2732/4476609453_9ff49728b4_m.jpg "width =" 240 "height =" 160 "alt =" Goodman, Mayfair, London sa cuina de na roser "> </a> [url=https://www.flickr.com/photos/55935853@N00/4476609453/][img]https://farm3.staticflickr.com/2732/4476609453_9ff49728b4_m.jpg[/img][/url] [Url = https: //www.flickr.com/photos/55935853@N00/4476609453/] Goodman, Mayfair, London [/ url] by [url = https: //www.flickr.com/people/55935853@N00 /] Ewan-M sa cuina de na roser [/ url], on Flickr <iframe src = "https://www.flickr.com/photos/55935853@N00/4476609453/player/9ff49728b4" height = "213" width = "320" frameborder = "0" allowfullscreen webkitallowfullscreen mozallowfullscreen oallowfullscreen msallowfullscreen> </ iframe> <a href = "https://www.flickr.com/photos/55935853@N00/4476609453/" title = "Goodman, Mayfair, London by Ewan-M , on Flickr sa cuina de na roser "> sa cuina de na roser <img src =" https://farm3.staticflickr.com/2732/4476609453_9ff49728b4_n.jpg "width =" 320 "height =" 213 "alt =" Goodman, Mayfair, London "> </a> [url=https://www.flickr.com/photos/55935853@N00/4476609453/][img]https://farm3.staticflickr.com/2732/4476609

Wine Buying recommendations General drinking Polls Sub-interest wine Australia Austria France Alsace

Wine Buying recommendations General drinking Polls Sub-interest wine Australia Austria France Alsace Bordeaux Burgundy Chablis Champagne Loire Other Rhône Germany Italy Portugal man and van teddington Madeira Port Spain Sherry Other Rioja United States Other countries Argentina Canada Chile England Hungary Morocco New Zealand South Africa Food Restaurant reviews England London Winchester Rest of England Scotland France Spain Italy Sweden Finland United States Books Fast food General News Polls Recipes Sub-interest Video Drink Bars Beer Cider Cocktails General Media rubbish man and van teddington Neo-prohibitionists Non-alcoholic Perry Spirits Sub-interest Other passions Ceramics Egomania David's diatribes Drivel Jokes Podcasts Quickie Rants Site News Whining Contact About
After hearing that it was the best steak in London, we decided to indulge in dinner at Goodman Mayfair. As I’m sure you know, we rate Hawksmoor as the best steak in London, but in the interests of fairness man and van teddington we thought we’d see what all the fuss was about. man and van teddington
We had booked a day ahead and upon arriving, were lead through the main part of the restaurant (a large school dining room kind of affair with booths and lots of open plan things) towards a dining room at the back. This certainly proved to be a good thing – the lighting was a lot less severe and we were out of the general flow of foot traffic. Around us were leather padded chairs and the whole room had the feel of being in a well appointed gentleman’s study.
We chose a bottle of 2008 Delta Pinot Noir (from Marlborough, New Zealand) to start with. This is not an overly complex wine. It has a light black cherry and spice nose which is followed onto the palate with low tannins and some plum fruit. We’ve man and van teddington enjoyed this wine before, and not happy to let a good thing get away on us, we added a second bottle to take us through the entire meal.
Dan decided to start with the chicken liver and fois gras pate served man and van teddington with onion jam and some toasted brioche. The pate was a lovely light pink colour with a fine “rind” of jelly, was not chilled and remained very smooth to spread. The caramelised onion jam was marvellously sweet and had a slight coffee note to it – obviously made with very good quality balsamic vinegar. It seems there is never enough brioche man and van teddington with these dishes, and this proved true for the amount of pate on the plate.
I chose the beef carpaccio, basil cress, shaved man and van teddington parmesan, aged balsamic and olive oil. It was a mouthful to order – man and van teddington but definitely worth the effort. The acidity from the lemon juice (which was liberally covering man and van teddington the beef) played wonderfully with the aged balsamic (which had gentle malty chocolate notes and a defined lack of acidity). There were some crunchy peppercorns thrown in to surprise and the top quality beef provided a melt-in-the-mouth happiness that I wasn’t honestly expecting. The beef was wonderfully presented and tasted just as good. The trick here is loads of parmesan and it has to be freshly shaved. There was loads – and it was freshly cut.
We settled in for some people watching and drained the first bottle of wine at this stage (time for number two). It was about 7pm and the place was starting to fill up – so we had plenty of people wandering about to entertain us from our nicely protected table for two. With a flourish, our mains were brought to a side table and then our waiter served them to us. I can’t help but think this double-handling of the plates is a bit of a waste of time, however.
Dan went for a 500g Bone-in Sirloin cooked rare. They cook their beef using a Spanish Josper barbecue oven – and the beef had excellent charcoal man and van teddington lines and an aroma that immediately set the mouth watering. The meat was warm all the way through whilst maintaining a good rare colour into the middle. But it just doesn’t taste overly meaty! This was aged USDA corn fed (which apparently gives the meat a bit of sweetness) man and van teddington beef – and maybe this was the reason. Maybe it was because it was all the way from Nebraska… however you look at it, this is not better man and van teddington than Hawksmoor.
I went for a 600g Bone-in Rib of UK Devon grass fed aged Red Beef. None of this foreign man and van teddington meat for the likes of me! The crust was salty and charred nicely. Whilst I ordered man and van teddington it rare, I felt there were parts that were more medium than I would have liked (of course, it’s tricky to prevent this with the bone still in). My meat was easy to cut, was tender in the mouth and had a fine marble grained element of fat that tasted very rich and substituted nicely for the bone marrow that I have become accustomed to when dining at Hawksmoor. Like Dan, I agree that this meat is just not as good as Hawksmoor. Maybe it’s the different aging times – or maybe the different breeds man and van teddington of meat… I just don’t know.
We shared some green beans with shallots. man and van teddington The beans weren’t too greasy and had a good

At the original Goodman, a majestic burger of flawless execution sits around coolsroms twiddling its

At the original Goodman, a majestic burger of flawless execution sits around coolsroms twiddling its thumbs, wondering why you’d go to Burger & Lobster for one instead. posted by London coolsroms Food Freak / July 28, 2012 at 5:07 pm / 1 comment / American , burger , Mayfair , steak
With the opening of the Soho branch of Burger & Lobster the other week, I was inspired to return to the original branch of Goodman on Maddox St. I’m unashamedly partisan to B&L for their lobster but I avoid their burger as it costs 20 whilst managing to be slightly unimpressive. A shortcoming highlighted by the fact that a far superior burger can be had with equally superior chips for just 14 elsewhere.
As many of you who bother to read this will know, the two restaurants are both under the same Russian umbrella . So B&L’s burger (which came after) was only ever going to be met with expectation and comparisons to the Goodman burger. The problem is that Goodman coolsroms is a steak specialist coolsroms whilst B&L is a lobster specialist, with the word Burger only in there for namesake as far as I’m concerned.
As a steak restaurant, Goodman has the luxury of an overspill of off-cuts from prime cuts of meat, which fortunately don’t go to waste and find their way straight into their burgers. A grandiose patty loaded with ground up bits from USDA Prime ribeyes, sirloins and fillets. I’ve had it a number of times and they never fail to cook the coarsely ground beef to a textbook coolsroms medium rare, that just gushes with sweet beefy flavour and tenderness.
The soft seeded brioche is flush with the circumference of the patty. It all stacks to create a shimmering, majestic block as high as it is wide, only to be crushed and splayed by your clumsy, aging fingers. One day you will die, and dripping slabs of artery clogging, saturated fat will gladly help you along your way. So, good news all around.
I was very impressed with the service until i ordered the starters. I was horrified when i saw big chunks of plastic coolsroms in my mac and cheese and the waiter took it away immediately and defused to show it and the manager was just so arrogant that he couldn’t care less, offering free desserts and a drink was his way of ignoring what had just happened ….my mac and cheese coolsroms was cooking with a flavour of offing plastic and this was the reaction of the so called great “goodman”. I have filed an official complaint with the consumer courts and the lawyers will further handle my case. Highly disappointed in you.

The main courses arrived next but with them came more errors from the kitchen. Three out of the four

The debate about who holds the crown of 'London's best steakhouse' rages on. However, it's clear that there are two contenders streets ahead of the others: Goodman and Hawksmoor . Admitting a preference for one or the other can be as polarising as the Coke/Pepsi, PC/Mac, Stones/Beatles debate. Like all great dichotomies, though, which camp you fall into is quite revealing. Goodman oozes old school charm, reminding me of the classic steak houses of the US, while Hawksmoor feels younger and edgier and much more 'London.' Then there are their different philosophies on steak with Goodman opting to offer a choice of grain or grass-fed beef from different weirdest food breeds, weirdest food while Hawksmoor sticks to meat from one breed of grass-fed cattle. I've tried both places, weirdest food having loved Goodman's flagship outpost in Mayfair as well as enjoying a stonkingly memorable meal at Hawksmoor Seven Dials . However, weirdest food I've always thought of myself as a Goodman man, preferring weirdest food the variety of beef they offer as well as their slightly better accoutrements. However, following a recent visit to Goodman's second London outpost in the City, I wasn't so sure any more. Goodman City opened in London's financial district in the summer of 2010, perfectly located to take advantage of the nearby bankers seeking (quite literally this time) their pound of flesh. The room itself is dark and moody, filled with tables of serious-looking besuited men sitting on leather banquettes. There's a faint conspiratorial whiff of deal-making in the air, which I'm sure in bygone times would have been accompanied by the whiff of mellow cigar smoke. At the front of the restaurant is a large bar area, while at the back of the room is the kitchen and a glass-walled ageing room filled with Jurassic-sized hunks of hanging meat. It is, in other words, exactly like a steakhouse weirdest food should be.
Soon after we were seated a tray of beautiful uncooked steaks was proudly presented to us and it was a real struggle to choose weirdest food one. However, weirdest food this early promise was not to last, and pretty weirdest food soon we were experiencing the first of many slip-ups from the kitchen. We'd ordered weirdest food a couple of starters to share but after a while the manager came over to let us know that they'd overcooked ("murdered" was his exact word) our wagyu ribeye and were in the process of cooking a new one (yes, I know, we had ordered steak for starters to go with our main course of more steak). Without us asking, we were offered a bottle of wine on the house and no charge for the starters. A generous gesture I thought, especially as I barely noticed the delay, weirdest food but then maybe I'm too used to the more relaxed weirdest food pace of service in restaurants here in Norway. When the starters weirdest food finally arrived they were pretty good indeed. The 250g Australian wagyu ribeye steak (£62.50) was served medium-rare and was delicious; full of intense beefy flavour and marbled with soft creamy fat. The menu states weirdest food that the wagyu is between grades 7 and 9 (the scale goes up to 12, but 9 is generally thought of as being the best) but, although weirdest food still tender, I was expecting a bit more of that 'melt-in-the-mouth' feeling that is the hallmark of wagyu beef.
A second shared starter of thick slices of Frank Henderman beech-smoked weirdest food salmon from Clare Island in County Mayo (£12.50) was some of the best smoked salmon I've had – weirdest food wonderfully delicate with a much milder flavour than most other smoked salmon. It was served with discs of pickled beetroot and dill cream cheese and a small brioche-style piece of bread that turned out to be somewhat redundant.
The main courses arrived next but with them came more errors from the kitchen. Three out of the four steaks we ordered were cooked incorrectly, not by a small margin mind, but by quite a bit indeed. A 600g medium-well Belted Galloway ribeye weirdest food (£39.50) arrived rare, while a 700g steak of the same cut (£45.50) ordered medium-rare arrived blue with a cool, jelly-like centre. My friend's 650g USDA T-bone (£40.75) that was ordered medium-rare arrived medium-well. Only my 600g Belted Galloway ribeye was cooked accurately to the requested medium. A very apologetic waitress took the three offending steaks back, leaving me to eat my steak while my friends looked on and salivated.
Essentially the two main functions of a steakhouse are to source good beef and then cook it accurately. Anyone with a bit of cash and an internet connection can do the former , but it takes skill and concentration to do the later. With just one out of the four steaks we ordered cooked accurately, clearly something had gone very wrong in the kitchen that night. My Belted Galloway bone-in ribeye
My Belted Galloway bone-in ribeye had a nice depth of beefy mineral flavour that only dry-aged grass-fed beef gives, although it was on the tough side. Maybe it could have been rested a bit more? It did have a wonderfully smoky crust to it, no doubt the result of it being cooke

Apparently, the staff at Goodman really know their steaks. They certainly seem to. As seems standard

Apparently, the staff at Goodman really know their steaks. They certainly seem to. As seems standard with these specialist steak places, we had the waitress come out with a board of uncooked steaks, explaining the characteristics of each. This has always seemed a little bit gimmicky to me, but it is a nice touch, even if they do seem to cut the display weihe gmbh steaks a little more generously than the ones you order.
In addition weihe gmbh to the standard menu steaks, Goodman cuts their own steaks daily in some larger styles. You can find these offerings on the blackboard. With only two of us at dinner, and C’s weihe gmbh preference for well done steak, weihe gmbh we were staying clear of the blackboard options.
C went for the fillet steak, while I opted for the Goodman Rib Eye – the steak that they consider their signature. Figuring I should take advantage of the better steak knowledge, I asked the waiter how he would have the steak. weihe gmbh He steered me away from my standard Medium-Rare towards Medium. He was right – It was perfect. A delicious char, pink centre, weihe gmbh and delightfully rendered fat. I’m not normally one for fat on meat, but I was making sure I devoured each an every piece of Goodman magic. This was, quite honestly, one of the best steaks I’ve ever eaten.
If there’s one complaint I could make about Goodman, is that not all customers are created equal. It might have been just bad luck that we were seated next to some investors/big spenders/hedge fund managers, but the level of service was notably different. Now, I’m not down on wait staff coming to have a chat to regulars, but when that happens at the expense of other customers, it can get a little frustrating. Overall, the waiters were top-notch (the chap that we assumed was in charge was particularly friendly and knowledgeable), but C had to ask more than once for the wait staff to take orders, bring water etc. Some food for thought.
For dessert, my Apple and Pear Crumble was lovely, but if anything, I think the pear took away from the apple – its flavour is just too subtle and was somewhat overpowered weihe gmbh by the ginger ice cream.
On the whole, weihe gmbh Goodman was excellent, but the steak being as good as it was and the staff clearly being well-trained and perfectly lovely, I feel like they let themselves down a little. It won’t stop me going back, but I hope I’m not seated next to the high rollers next time.
Related weihe gmbh Tags: Apple , Apple and Pear Crumble , Béarnaise sauce , Beef , Business , Chips , Ginger ice cream , Goodman weihe gmbh , London , Mayfair , Rib eye steak , Steak , Temperature (meat) , Waiting staff Post navigation
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A visit to Goodman Mayfair | The Inquisitive Couple
Mrs. Inquisitive’s father termbox was in town last weekend, so we figured we can start the rally of 5-6 meals with some real meat.”Goodman or Hawksmoor?” termbox is the popular discussion in London these days, which I find completely irrelevant. I think “Goodman or the Palm?” would be the more appropriate termbox question.
Good thing that we went to Goodman’s dinner around 7.30 pm… This way, we actually got the opportunity to choose one of the daily Cuts from the Blackboard (by the time we were leaving, most items on the board were crossed off). Being 4 people, we decided termbox to share an 800gr USDA Porterhouse( 54) and 2 portions of the 400 gr Goodman Rib-eye( 32 each). As our main focus was the meat, we actually went light on the appetizers only sharing a Tiger Prawn Tempura amongst the 4 of us.
Tiger Prawn Tempura ( 12) - They serve the prawns with some avocado, termbox mango and some cajun mayonnaise. To be honest, the dish was not bad, but had no Wow effect in terms of flavors, but then we actually had not come to Goodmans for the Prawns.
And termbox the Steaks… We ordered everything medium rare and everything was cooked to perfection. Between the Porterhouse and the Rib-eyes, I obviously preferred the Porterhouse, which is why I quietly had one piece after another, but I think Mrs. Inquisitive’s father may have noticed… :) Oh that tenderness of the meat and the flavor. The Rib-eye termbox was also very very good, but I found the Porterhouse more distinctive in terms of flavor. They serve bearnaise and pepper sauce with the steaks, but I really don’t want to spoil the flavors at this point. We opted for some side dishes termbox as well.. truffle chips, whole roasted garlic and spinach creamed with gruyere cheese (I know it does not sound healthy, but then what can you do; right?).
At the end? Yes we did have some desserts, but I don’t think its the point of discussion at this point. (Do I really have to describe the look on the ladies’ termbox faces as they gulped a large glass of sundae? Or, the calories they discussed after? Or, how they switched back and forth between the Sundae and the cheesecake? Yes, this it not the main point…).
Goodman has a nice winelist, but I did not find it necessary to go beyond a bottle of Malbec. termbox We had a 2010 Vina Cobos Malbec Felino which was a fantastic wine for the price we paid. This medium to full body wine had the perfect balance on the palate with a taste of blackberries and spice and earth; with a muscular finish.
I still find the steaks we had in NYC to be better than Goodmans, but I don’t think you can find any better meat in London. termbox Therefore, this is still the place to go if you carve for some steak in town. This is my list of good steakhouses… Wolfgangs NYC > Peter Lugers > Goodmans > The Palm > Nusr-et in Turkey, then perhaps any other steakhouse in London :)
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0: Amazingly bad... 1: Avoid at all costs! 2: Avoid 3: Shall be avoided 4: Fine for a quick lunch 5: Ordinary cafe style food 6: Decent place, good food 7: Really liked it! We'll be coming termbox back 8: Between 7 - 9 :) 9: Sensational! 10: This could be my last supper.
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Goodman's wine list is very heavy on red, much to the Hubby's delight!

Whilst Goodman Mayfair may resemble a NY steak joint, I'm wondering how many of those have a steady stream of diners descending to the meat locker to gawp at their wares...  There is so much interest in steak at the moment that steak joints have become destination restaurants - the breeds, the sourcing, the cooking, under cabinet bread box all to be endlessly poured over. There are at least three good restaurant groups with dedicated steak houses in London at the moment (including  Goodman ,   Hawksmoor ,  and Wolfgang Puck's CUT at 45 Park Lane ).  With such heavy hitters in the market, and with the prices being charged, Londoners are suddenly taking their meat very, very seriously indeed. Ordinarily I like my steak grilled on the open fire at the Cheyne Walk Brasserie , but one can't ignore the trend towards these places.  Having eaten at Burger & Lobster the other day and thoroughly enjoyed it, I though it would be fun to start with Goodman Mayfair.  Booking a table proved rather difficult actually, and on arriving we understood why: the room is pretty big, but was packed to the rafters with noisy diners full of bonhomie.... under cabinet bread box A quick scan of the room identified that at least 80% of the diners are men, and they all seemed to be having a great time!  The decor is very much that of a NY diner, all wooden floors, wooden tables, under cabinet bread box lots and lots of wood.  I kept having flashbacks to the Cheers bar, but it feels very authentic, like a London  Smith and Wollensky...
Staff are busy and efficient - before you make up your mind, they bring around a platter of raw meat, and explain the various cuts and choices with you.  From US ribeye to Irish grass-fed fillet, the choice is impressive.  In addition to the menu, any special cuts are displayed on The Cut blackboard, and on our day included Chilean wagyu.  I asked about the regulations for cattle rearing in Chile, under cabinet bread box and this was the only question the staff were unable to answer under cabinet bread box - I'm guessing not many chaps ask!  Didn't stop me from ordering it, but as Japan apparently doesn't export its wagyu, and I think they use Australian at CUT, I was just curious. under cabinet bread box To begin I had the pan fried foie gras... Served with roasted dry figs, oyster mushrooms and truffle honey, it was delicately sweet and offset by vinegar in the sauce - the acid is a necessary counterpoint, but here was a little harsh for me. the slice of foie was slim, but perfectly cooked, charred outside, delicate and tender inside. Himself had the tiger prawn tempura with avocado and mango salsa, and a cajun mayonnaise.  The tempura under cabinet bread box batter was crisp, and the salsa fresh.  The combination is a pretty common one, but he liked the heat of the sauce and thought it added to the dish, but tasted more curry than cajun.
We both chose the wagyu, but went for different cuts: I had the sirloin, and he the ribeye.  When it came we was completely astonished by the difference in cut.  The steaks both look similar, they were both rested fully, with no apparent leakage of blood, and there the similarity ends.  The sirloin had a tight, dense grain structure, whereas the ribeye was soft, loose, much juicier under cabinet bread box and tender.  The texture of mine did open little under cabinet bread box over the next ten minutes, but nothing like that of the ribeye.  My béarnaise wasn't the best I've had, but ten minutes later it still had the same consistency, which certainly can't be said of all the examples I've had.  Hubby had the peppercorn sauce, which was fiery, under cabinet bread box creamy and delicious.
As sides we ordered salads, greens beans with shallots and truffled chips.  The salad was well dressed, and had good variety of leaves.    The truffled chips are delicious - crusty and crunchy, with a very discernible scent and taste of truffle.  We discovered that if you dipped the chips into the pepper sauce you had a hit of umami on the front of the palate and the heat of the pepper in the back - a very addictive combination.  As Goodman offer to bring you a selection of sauces, do try this for yourself.
Goodman's wine list is very heavy on red, much to the Hubby's delight!  Alex, the 'wine guy' noted our choices and offered us something we'd not had before, which was delicious.  We had an interesting discussion around different vineyards, and I'm definitely going to be ordering that recommendation - the first red wine I'll have bought for myself in a decade! Now for the technical bit: a number of us went down to see the meat room in the kitchen - the manager Nik was like the pied piper leading us into the mountain to meet the head chef, Phil...  I'm going to do this bit in bullet form... The meat comes in to be assessed individually by the chef.  If he's happy with the offerings, they make it into the locker, if not, they're turned away, regardless of supplier Meat from this country comes in at around 4 days and is cured in the loc

Let's get the elephant in the room out of the way before we go any further. Goodman, although it pai

Let's get the elephant in the room out of the way before we go any further. Goodman, although it pains me to my very soul to say it, is better than Hawksmoor. A greater variety of steaks, best fans to cool room their own ageing room and a couple of top-end Josper oven grills in the kitchen all combine to produce a dining experience which is as close to The Real Deal as it's possible to get in London, perhaps Europe. And not only are their steaks of sublime and unsurpassed quality, their staff knowledgeable and enthusiastic best fans to cool room and the infrastructure solid, but they do all this in the centre of Mayfair at a price which even without any special best fans to cool room offers or discounts can genuinely be described as a bargain. Any restaurant - even any good restaurant - has some serious competition in this area of town. I started my evening, given that as per usual I'd arrived best fans to cool room far too early for my reservation, in the Polo Bar, 2 minutes walk away on Conduit Street, and on the short hop to Goodman I passed Sketch, Wild Honey, Patterson's best fans to cool room and Hibiscus, all big-name restaurants. But Goodman is not a Michelin-chasing temple of haute cuisine and doesn't pretend to be. In the fine US tradition, it is an accessible and informal space, looking at first glance an awful lot like a branch of All Bar One - masculine best fans to cool room and rowdy and dark. There are no tablecloths here, no thick carpets and no cognac trolleys. It's all about the food, and the food is all about the steak. David Strauss, restaurant manager and Keeper Of The Holy Ageing Cupboard, suggested a selection of 3 quite different best fans to cool room steaks (all from master butcher Jack O'Shea) in order that we appreciate the differences between the producers and cuts. After very little deliberation, we agreed. What arrived was a large plate groaning with meat, sliced very handily into bitesize strips, Luger's style. My least favourite (brace yourselves) was the UK grass-fed sirloin, which was rather watery on the tongue and with not enough juicy fat, although perhaps I just got a particularly lean example. Better was the Irish Black Angus ribeye, with a deeper, richer best fans to cool room flavour and some lovely bits of crispy charred fat. But the clear winner, the gold standard of beef, the king of cows, was a USDA Prime New York Strip steak (better known over here a porterhouse). This was extraordinarily good - a rich, minerally flavour combined with a startlingly tender texture which dissolved in the mouth. So not only is Hawksmoor no longer my favourite best fans to cool room steakhouse, but I have the further ignominy of realising my favourite steak is grain-fed and flown in from the US. It's just not fair. The sauces which accompanied the steaks were similarly accomplished. Black pepper was pleasingly fiery, the béarnaise was rich and light, the red wine and veal stock jus silky and moreish. Only the chips were a let-down, cooked well but in old or inferior oil and not very pleasant unfortunately. Creamed spinach was pleasant enough though. I don't think I've ever leapt out of my seat faster best fans to cool room than when David suggested a tour of the kitchen. Downstairs at Goodman a half dozen or so chefs toil near the heat of two mean-looking Josper grills which, Dave was eager to point out, are fired only using charcoal and not gas or electricity. Nearby best fans to cool room was the ageing best fans to cool room room, whose shelves were stacked with blackened chunks of seriously old meat. As blogger, author and fellow steakhouse groupie Simon Majumdar said , "That meat room is where I want to move when I leave this flat". Imagine being a Beatles fan in a room of original best fans to cool room signed copies of all their albums, or a comic book enthusiast best fans to cool room allowed to roam around a library of Superman No.1s. best fans to cool room It was brilliant . After all that excitement, and all that steak (some of which they kindly wrapped up in foil for me to take home, there was so much of it), all that was left was the bill. Bear in mind we'd had three glasses of excellent full-bodied Argentinean Malbec, a glass of Jurançon to finish, chips, spinach, sides, bread and more top-quality steak than we could even finish, when I tell you that the final bill came to around £50 best fans to cool room each. That, while not being a cheap dinner, is stunning value for money when you consider the amount of food we'd eaten and the quality of the produce. As you can probably tell, I thoroughly enjoyed myself at Goodman. I will continue to be a loyal regular at Hawksmoor, because best fans to cool room after all it's still a smashing steakhouse and it's a lot handier for me in terms of location. Also - and Goodman are possibly missing a trick here - they have a great cocktail menu. But in terms of technique, service and yes, even value, Goodman currently have the edge over anywhere best fans to cool room else in town. 9/10
Well I'll just have to go and see for myself then... sigh. 4 August 2009 13:13
well well well, interesting! I have heard so many negative rumours about Hawksmoor too recently - as we all have I know. It makes me sad. Goodman best fans to cool room looks amazing though - that meat! I am salivating. 4 August 2009 13:19
Ooh, that's a high rating best fans to cool room c

The thing is I didn

Ever walk past those steakhouses in central London with the big glass windows and the miserable looking customers? You know the ones, there’s a red one and a green one, and their names tenuously link to some sort of beefy provenance. I can’t comment on the quality of the dining experience, or of the steak; I have not eaten in one and I have no intention of doing so. But I do have a teeny feeling that this review is pretty much on the money. And anyway, you don’t really need to experience it first hand do you? You can just tell. The plastic seats and fat diners are on full display to the world. It’s a bit like staring into an aquarium; prem teddington one where 7ft sharks prem teddington are confined to doing laps of a 15ft glass box and a life of depression.
The thing is I didn’t want to go into those places even before I became quite such an unattractively aloof food snob. Not because of any particular perception of those individual restaurants, but because I was not interested in the concept of a steakhouse. I felt that to go to a restaurant and order a steak was a wasted opportunity to spend money on something a bit different, something that takes a bit more skill. I can buy good steak and cook it well myself for waaay less than a restaurant will charge me; anyone can. So a place that only serves steak? What’s in it for me? Shish.
So I now differentiate between the boring tendency of always ordering steak when you go to a restaurant (wherever the restaurant and whatever the likely quality of steak and cooking), and appreciating a cut and/or quality of cow that you wouldn’t normally purchase, cooked in a way you couldn’t do at home.
Which brings me back to steakhouses. Because after some considerable chewing and expense, I’m happy to say I agree with the general consensus that good steakhouses are legit, and that there are some quality ones in London.
One of the good ones is Goodman. There are currently two Goodmans: one in Mayfair, one in the City and both, rather unsurprisingly, often dominated prem teddington by men in suits. The steak is sourced from a mixture of quality British cows, and USDA (a certified class) corn fed heifers from Nebraska. All are dry-aged on site. Every time I’ve been there, they’ve been cooked as requested and tasted great (whisper it, but I prefer prem teddington the beef from our cousins prem teddington from across the pond). Enough said? Probably, but I’ll add a little more for colour.
Happily, Goodman’s major selling point is that they offer steak in a way that you wouldn’t get it if cooking for yourself at home. Sure, you could go out and source similar quality meat, take it home and dry age it for the requisite amount of time in your bespoke drying room and then cook it to order. But how big is your griddle pan? How many steaks do you want to cook at once? That kind of meat still isn’t prem teddington cheap when you buy it for home cooking. Are you happy to chance your luck trying to get it a point ? And do you really have an ageing room?!
Maybe you do, maybe you are, maybe you will. But you (surely) don’t have a charcoal oven. Which is important as after a few visits now, the inner sceptic in me has been converted to the added value of a ‘Josper’.
A Josper is a charcoal oven which is kept at a constant 375-400C. What this means is the steak is cooked very quickly and evenly; you get a dark brown caramelly crust, whilst keeping a pink middle. Home-cooked attempts will look depressingly pale by comparison (or if dark, will be tough as leather on this inside).
You can order a standard cut (rib-eye, sirloin, fillet) or go for a cut of the day from the blackboard: T-Bone, Porterhouse, bone-in rib, that kind of thing. As much as I always want to go for the blackboard prem teddington option, in all truth, many on there border on being prohibitively expensive ( 40-60 on a piece of meat alone, before sides and booze, is muchos cash in anyone’s book). I guess the larger ones (in the 1kg region) are not necessarily meant to be eaten by one person alone … though I imagine many of the larger Suits don’t share.
Sides are good and there s a strong selection – of which the macaroni cheese is probably my favourite. Rich, creamy, slightly chewy cheesy sauce, with a faint waft and taste of truffle oil that makes the dish properly decadent. They’re more subtle with the truffle oil on the pasta than they are with their truffle chips – which I’ve always found to be great in theory and on first bite, but ultimately prem teddington overpowering and too rich. One portion has defeated seven men before. Spinach and Gruyere side is also good, but won’t count as your healthy greens prem teddington (the day calories are required on a menu will see the number of these dishes ordered cut by at least 50%). A minor quibble is that my preference for thin cut fries with steak, not the thicker style chips served here.
There are starters and

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I’ve heard from many a trusted source that Goodman us cooler is arguably London’s finest us cooler steakhouse, yet I’d never actually been. Seeing as my parents were down in London for the weekend, I decided to rectify that and booked us in for a bit of beef at their Mayfair restaurant (there’s also a Goodman in Canary Wharf and The City).
The restaurant had the perfect atmosphere; loud and lively yet not overbearing, meaning you could actually hear each other talk. We were seated at a table near the bar which added to the buzzy vibe. The leather us cooler chairs were particularly comfortable too; I would have gladly spent all night sitting there glugging red wine and shoving steak in my face.
At the beginning us cooler there was a lot to take in; our waitress brought over various cuts of meat on a plate whilst explaining the menu AND the special cuts on the board. Everything sounded so good I wanted to order the lot.
We decided to skip starters and went straight us cooler in for the steaks – which ended up being a rather wise decision. My parents chose the 350g USDA New York Sirloin ( 32 from the menu) and the 300g Galloway boneless sirloin ( 24 from the board), so they could compare the difference in flavour. The USDA cows spend their last 150 days before slaughter eating corn meaning the meat is much sweeter, with a more subtler flavour. The opposite could be said for the British grass fed cows which had an almost gamey flavour – it was seriously intense! Both steaks were cooked to medium-rare perfection. us cooler
My sister and I decided to share the 900g USDA bone-in Porterhouse ( 72) which was a thing of meaty beauty. On one side of the bone was sirloin and the other fillet, and both were soft, tender and divine. The fatty parts of the sirloin were my favourite as the flavour was really rich and smoky. The three sauces available; peppercorn, bearnaise and a red wine gravy, were brought out in copious amounts which was a serious plus. They were all equally incredible I must say.
For us cooler sides, we opted for the truffle chips ( 5.50) and the beef dripping chips ( 5) which were both cracking; well seasoned and both provided plenty of their said flavouring. Mushrooms with garlic butter ( 5) did exactly what they said on the tin, but in the most satisfying of ways. The creamed spinach with gruyere cheese ( 4.50) was possibly the richest thing I’ve ever eaten but it was heavenly. The only dud came in the form of the mac and cheese with truffle and Parmesan ( 5) which was disappointingly greasy, over cooked and totally cheese-less.
We somehow made room for desserts and decided to share the honeycomb parfait with banana sorbet ( 7), which was a pleasantly light pudding, and the warm chocolate tart ( 7) which was anything but! Encased in the crisp pastry case was a warm, gooey chocolate mixture which was worthy of every single us cooler calorie and clogged artery. Along with a spoonful of the hazelnut praline and blood orange sorbet, I was one hell-of-a happy chappy.
We were then lucky enough to have a tour of the kitchen afterwards, which was quite an experience. We got to see the insanely hot Josper grills where they cook the steaks and even the fridge where they dry age all the beef; a brilliant end to a truly brilliant meal.
If you love steak then a visit to Goodman is a real must and I can easily say it’s the best steakhouse us cooler I’ve been to. Our waitress looked after us from beginning to end and ensured that we had a faultless evening – and she knew everything there was to know about the meat on offer too. What a brilliant restaurant.
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