Steaks are cooked
to order in a special
charcoal oven
John Cadieux
David Strauss
ES Magazine 6 March 2009
“My rib-eye steak was huge and tender – the cow probably had its own special masseuse to produce meat this faultless…” Mark Bolland.
Bloomberg.com 19 February 2009
“Some steak lovers are debating the relative merits of Maze Grill and Goodman. The meat is so good at Goodman, the service so assured and friendly – without being overly slick or intrusive – that it’s a tempting comparison, and one that might not end up in Maze’s favor.” Richard Vines.
“It’s fantastic, and I really like that a lot of the meat is served on the bone. I like it. It’s very good.” Jason Atherton, head chef of Maze Grill.
Time Out 19 February 2009
“The Goodman rib-eye was terrific, full-powered and tender inside but set off beautifully by a charcoal-crisped crust.”
Tatler 1 February 2009
“Goodman has just launched its first London outlet – we say ‘Nostrovia!’ to that”
The Sunday Times 25 January 2009
“If you what you crave is a good steak at a realistic price, then this is your place.” AA Gill.
Reservations
Mayfair
City
Our online bookings
are handled
by OpenTable.
Once completed your booking is guaranteed
Every day we produce different cuts from
our ageing room.
Check our
black boards
