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The length of time it has taken me to visit Goodman is a crime. I'm not sure what my punishment should be but surely just having deprived myself of such glorious comfort food for so long is punishment enough? On a rainy Friday evening I emerged ravenous from a cathartic karaoke session at nearby Karaoke Box (Nobody Does it Better by Carly Simon in case you're wondering) and was hunting for a late night supper and chanced on a free table at Goodman. I can't remember what it looked like inside partly because it fulfilled my two main criterion of a) not being rainy and b) serving hot food. That's usually a good thing though. If I notice the decor too much its invariably because I see something I dislike (carpet at Alyn WiIliams I'm thinking of you and distressed plaster and brick walls at- well- every burger place ever). So it was at worst inoffensive and at best comfortable enough to allow you to be focused on the food. I do remember wood, brown leather and low hanging metal lights though. Lots of brown. Importantly for a girl, there was nothing "rustic" to snag your tights on (they are bloody expensive you know, even from M&S)...
More from Sybaricious »
Where 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 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 dining room where we were seated it had a constant warm buzz.Things got off to a solid start with Beef Carpaccio (£8) which wasn’t doused in a dressing, allowing the flavour of the beef to come through...
More from The Hungry Porker »
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 steaks a little more generously than the ones you order...
More from wetrykai »
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