what the critics say
Andy Lynes - 4/5
Tuesday, April 21, 2009 - The USDA prime rib-eye fills my plate with meat and heart with joy. The charcoal-scented aroma (they cook their meat here in a fancy-pants Josper barbecue oven from Spain) is intoxicating and my scary-looking Tramontina steak knife cuts through the tender flesh as though it were butter. A New York strip, or sirloin, is a closer-textured piece of meat but equally delectable… 'So what don't we like about Goodman?' I ask as we head back to the Tube. The silence speaks volumes.
Richard Vines - 4/4
Wednesday, February 25, 2009 - I invited Atherton along to try Goodman for the first time and see what he made of the opposition…I waited for him to criticize Goodman. And waited. Finally, I asked him what he made of it. “It’s good that more steak restaurants are coming to London, and they’ve got the real steak- house look right here,” he said, gazing around the room with its plain wooden tables and wooden floor. It’s fantastic, and I really like that a lot of the meat is served on the bone,” he said. “I like it. It’s very good.”
your comments review this restaurant and win a bottle of champagne
This is a wonderful restaurant. Steaks are superb and cooked to perfection and the waiter was very helpful and professional in explaining the different cuts and flavours. Excellent wine list, great bar for a pre-dinner drink, decent prices. Will definitely go again soon!
Comment on this reader review
Pascal
Overall rating 
Food 9 | Service 9 | Atmosphere 9 | Value for money 8
Tuesday, June 02, 2009
Just tryed the new Irish rib-eye. Absolutely gorgeous! Service was very friendly as well. Definitely will be back.
Comment on this reader review
Meat Maestro
- View all reviews by this user
Overall rating
Food 10 | Service 9 | Atmosphere 9 | Value for money 9
Friday, May 29, 2009
what the bloggers say
Will Eat For Money
Thursday, March 25, 2010 - 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 of the genre I'd ever consumed. My dining partner, who had advanced in his eating, wiped down his nectar-drenched forearms and claimed that, without wanting to reveal 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 English mustard, sensibly served on the side.
Essex Eating
Tuesday, March 09, 2010 - Goodman is a meat lover's paradise, huge slabs of top-notch steak available in seemingly limitless sizes, with the attendant potential of eye watering prices for the truly greedy...the plates arriving at the table certainly looked the part. Fabulous shiny buns (ooer) containing thick, juicy burgers. I'd ordered mine with cheddar cheese and fried onions, which were oozing out from underneath the bun in a rather satisfying manner. I was smitten. Sides of fat chips and Bearnaise were also deposited on the table (I love, love, love Bearnaise - far too much than is good for me).
A Rather Unusual Chinaman
Friday, December 04, 2009 - I secretly wanted to love the British beef but when it came to flavour, the USDA won hands down for me. I should also add that we devoured every single side too, as well as a multitude of sauces (a red wine and stilton jus, mushroom, a fiery peppercorn and a smooth bearnaise), all of a high quality...Goodman is a great steakhouse. The food was excellent, as was the service, and that USDA beef really was their trump card.
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@GaryMcDonald78 You need to get yourself to @PittCueCo @DukesJoint or @theribman!
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