What’s Your Beef?

26th April 2010

Ah there's nothing like a good old steakhouse to get the blood coursing through our veins while we prepare for the release of Eclipse, third installment in the Twilight series. And this summer promises fresh blood on London's carnivorous dining scene. Yes, following in the grand tradition of The Palm, Hawksmoor and Gaucho come JW Steakhouse and Goodman, Old Jewry Street .

Next month, JW Steakhouse, brand new addition to Park Lane's exclusive Grosvenor House Hotel will feature unique cut, one mother of a 32 ounce rib eye on-the-bone that goes by suitably Wild West moniker, "The Tomahawk."

The kitchen is headed up by one-to-watch, Paul Hallett, alumnus of the capital's acclaimed Dorchester Grill and Tom Aikens restaurants. The meat maestro hand selects, ages and carves his signature cuts before sending them to meet their maker in a heavy duty 650 ° C Montague Legend grill – the envy, we suspect, of grill aficionados right across town!

However, those who prefer their beef in the shape of Robert Pattinson will be captivated nonetheless by JW’s similarly authentic US roster of Maryland-Style Lump Crab Cakes, Fish & Chips with Line-Caught Cod and Pan Seared Scottish Salmon. Side dishes include old steakhouse favourites such as Creamed Spinach and Onion Ring Towers but also innovative new takes: a locally sourced market potato menu features Twice-Baked Stuffed Potato and Bourbon Sweet Potato Mash with Marshmallow Crust.

And speaking of spirits, there’s also a stand-alone Bourbon Bar featuring an impressive array of single barrel and small batch bourbons to be knocked back neat, on the rocks, as a threesome via new tasting flights or combined in a cocktail such as the Kentucky Bourbon Sour.

But fans of the Russian owned Goodman steakhouse will certainly not be left out in the cold. Since they opened their original Maddox Street establishment at the start of last year, owner directors George Bukhov-Weins and Mikhail Zelman have proved without a doubt that a decent steak isn’t simply the preserve of the Yanks. They’ve been championing their brand in Moscow since 2003 after all!

Come July, they are launching a second branch in the City’s Old Jewry Street under the watchful eye of executive chef, John Cadieux. And just like the Mayfair original, USDA Prime and UK Angus rib-eye will be dry aged in-house for 28 days and cooked to exact spefication over wood chips on an imported charcoal-fired grill. However, the new venue will also feature a glass ageing room where patrons can scope out their dinner a whole month in advance!

JW Steakhouse, 86 Park Lane, London, 020 7399 8460, www.jwsteakhouse.co.uk

Goodman, 11 Old Jewry Street, EC1, www.goodmanrestaurants.com

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