This is the only time you’ll see the food menu, because these three items are quite literally all they serve. After Hawksmoor successfully ported the America’s favourite summer roll to the El Smoky last year, it was only a matter of time before the Russians would follow. Well it took them a while, but the good people from Goodman (who are imho still the capital’s best steakhouse(s)) bring you the first lobster bar in London. With burgers. And cocktails, designed by The Soul Shakers. If Goodman attracts the mid-week fat banker stereotype (actually, I think they entertain more Chinese tourists rocking bling Vertus than city workers) , then Burger & Lobster is where the fat banker would take his family for a weekend meal. If I was 10, I could totally see myself bibbing up every Sunday with my family at this restaurant. No really, I love this place, it’s basically premium fast food. So, you choose either a Beef burger, a lobster roll or a steamed/grilled whole Canadian lobster for £20. Every plate comes with chips, salad, clarified butter (with or without lemon) with the seafood and in-house pickles for the beef. Grilled Lobster, chips, salad, £20. When you visit, ask Dave Strauss (if he’s about) to show you the lobster tanks which they have specially put together in the basement to hold … tonnes of live, swimming critters
Hello Meat, I’m back. 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 excuse the vulgarity, it’s meat afterall. As per usual, I always request for a bespoke cut of meat, on the bone, and have it served sliced, and to be shared. I have since come up with a formula to figure out how much each table requires: Firstly, to figure out the weight you should order, apply Kang’s Standard Equation of Meat: 150 + 200 x (n1) + 300 x (n2) + 400 x (n3) replace n1, n2, n3 with number of persons who fall in the categories according to the key below : Key: 150 – weight of bone, n1 – number of ladies on table, n2 – number of gentlemen, n3 – number of men with impossibly large guts. eg: if table of three contains 2 ladies and a large
I like steakhouses. They are great for mea(e)ting up with mates being a halfway house between a restaurant and a pub – plus food is uncomplicated too. My mate is getting married soon (Matt I’m so proud of you geezer, sob.) and we thought it would be a great place to catch up. Steak and beer I said? (I also added some scratching which blokes can relate to… but let’s keep that within Twitter.)
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